Calories in capsicum peppers: 15 kcal per 100 g

What’s in an 80 g portion

More than half of a portion is water. The rest is 2.1 g carbohydrate and 1.3 g fibre.

0.24 gFat

0.64 gProtein

2.1 gCarbohydrate

1.3 gFibre

74.6 gWater

1.1 gMinerals and the rest

0.24 gFat
0.64 gProtein
2.1 gCarbohydrate
1.3 gFibre
74.6 gWater
1.1 gMinerals and the rest

Below average for vegetables

Capsicum peppers are 15 kcal per 100 g. The 240 vegetables in this database average 59.9.

Capsicum peppers15

Vegetables average59.9

Low in sugar, almost no salt

Low sugars and very low salt by UK labelling rules, per 100 g.

Sugars, per portion1.9 g

Salt, per portion0.01 g

Vitamins and minerals in capsicum peppers

One of the 22 recorded reach the “high in” level. Vitamin C leads.

120 %

Vitamin C

96 mg in an 80 g portion

10th of 216 vegetables

Vitamin C contributes to the normal function of the immune system, to the reduction of tiredness and fatigue, and to normal collagen formation.

Vitamin B60.24 mg17 %

Folate0.0288 mg14 %

Vitamin K0.00512 mg6.8 %

Vitamin E0.64 mg5.3 %

Potassium96 mg4.8 %

Only a trace

Selenium

None recorded

Vitamin D
Vitamin B12

Show all 22 with amounts

Vitamin C96 mg, 120 %

Vitamin B60.24 mg, 17 %

Folate0.0288 mg, 14 %

Vitamin K0.00512 mg, 6.8 %

Vitamin E0.64 mg, 5.3 %

Potassium96 mg, 4.8 %

Vitamin A0.0352 mg, 4.4 %

Manganese0.08 mg, 4 %

Iron0.32 mg, 2.3 %

Phosphorus15.2 mg, 2.2 %

Magnesium8 mg, 2.1 %

Chloride15.2 mg, 1.9 %

Copper0.02 mg, 1.6 %

Pantothenic acid (vitamin B5)0.06 mg, 1.1 %

Niacin (vitamin B3)0.16 mg, 1 %

Calcium6.4 mg, 0.8 %

Zinc0.08 mg, 0.8 %

Thiamin (vitamin B1)0.01 mg, 0.7 %

Riboflavin (vitamin B2)0.01 mg, 0.6 %

Iodine0.0008 mg, 0.5 %

Vitamin Dnone recorded

Vitamin B12none recorded

Badges use the UK legal thresholds per 100 g: 15 % of the reference intake for “source of”, 30 % for “high in”. A trace is shown as “trace” and never counts.

What capsicum peppers don’t give you. And where to find it.

No recorded vitamin D or selenium, and only 1 % of the zinc reference intake per 100 g.

Vitamin D

0mgin capsicum peppers

Find it inBloater, grilled500 % per 100 g

Selenium

Tracein capsicum peppers

Find it inKidney, pig, fried491 % per 100 g

Zinc

1%in capsicum peppers, per 100 g

Find it inOysters, raw592 % per 100 g

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Capsicum peppers against other vegetables

Per 100 g, capsicum peppers have the most vitamin C of the 6 here, ahead of watercress (raw).

120mg

62mg

47mg

44mg

33mg

31mg

Peppers, capsicum, green, rawthis page

Watercress, raw−58 mg

Cabbage, white, raw−73 mg

Broccoli, green, boiled−76 mg

Mustard and cress, raw−87 mg

Amaranth leaves, boiled−89 mg

All values per 100 g, from the same dataset. Differences are against capsicum peppers.

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Questions about capsicum peppers

The questions people ask about capsicum peppers, answered from the dataset.

How many calories are in a portion of capsicum peppers?

A typical portion (80 g, one of your five a day) gives 12 kcal. Per 100 g the figure is 15 kcal.

Is capsicum peppers high in vitamin C?

Yes. Peppers, capsicum, green, raw have 120 mg vitamin C per 100 g, 150 % of the NRV, above the 30 % threshold for a “high in” claim.

Which vitamins and minerals do capsicum peppers have most of?

By share of the daily reference intake: vitamin C (120 mg, 150 %), vitamin B6 (0.3 mg, 21 %) and folate (0.036 mg, 18 %) per 100 g.

Are capsicum peppers a good source of protein?

Peppers, capsicum, green, raw have 0.8 g protein per 100 g, 17 % of the energy, which meets the UK threshold for “source of protein”.

How these numbers were made

Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 13-318, Peppers, capsicum, green, raw, published by Public Health England under the Open Government Licence v3.0. Main data references: Reviewed 2013. IFR, The nutritional composition of retail vegetables in the UK, 1984-1987; Vitamin K1 from Bolton-Smith et al Br.J.Nutr. 83, 2000. Values are per 100 g of the edible part; a portion is 80 g, one of your five a day, the usual UK portion for vegetables. Edible proportion: 84 % of the weight as bought is eaten. Reference intakes follow Regulation (EU) 1169/2011 Annex XIII as retained in GB law; “source of”, “high in” and “low” follow Regulation (EC) 1924/2006, assessed per 100 g. Function lines are the authorised wording from the GB register of nutrition and health claims, credited to the nutrient. Energy is rounded to the whole kcal and kJ; other amounts to one decimal, or two below 1. A trace is shown as “trace” and never gets a figure or a badge; a nutrient never analysed is left off the page. We start from the dataset’s 2,887 records and keep 2,322: records weighed with bone, shell or skin, alcoholic drinks, infant foods, brand-named products, records with fewer than eight measured vitamins and minerals and near-identical variants are left out. Group context uses the 240 vegetables kept from the dataset; a rank counts only the foods with a measured figure for that nutrient. Food images are illustrations from Ingredient Atlas, released under CC0; they show the food, not the measured sample. Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.