89 %
Vitamin C contributes to the normal function of the immune system, to the reduction of tiredness and fatigue, and to normal collagen formation.
How many calories are in boiled pepper?
13.6kcal
in an 80 g portion
17 kcal per 100 g.
Source: UK CoFID 2021, record 13-525, 22 analysed samples. Checked 5 October 2026.
0.08 gFat
0.64 gProtein
1.9 gFibre
89 %Daily vitamin C
What’s in an 80 g portion
More than half of a portion is water. The rest is 2.7 g carbohydrate and 1.9 g fibre.
- 0.08 gFat
- 0.64 gProtein
- 2.7 gCarbohydrate
- 1.9 gFibre
- 74.6 gWater
Below average for vegetables
Pepper is 17 kcal per 100 g. The 240 vegetables in this database average 59.9.
Pepper17
Vegetables average59.9
Low in sugar
3.3 g of sugars per 100 g; the UK “low sugars” line is 5 g.
Sugars, per portion2.6 g
Vitamins and minerals in pepper
One of the 23 recorded reach the “high in” level. Vitamin C leads.
Only a trace
- Selenium
- Sodium
None recorded
- Vitamin D
- Vitamin B12
Show all 23 with amounts
Vitamin C71.2 mg, 89 %
Vitamin B60.16 mg, 11 %
Folate0.0208 mg, 10 %
Vitamin A0.0824 mg, 10 %
Vitamin E0.82 mg, 6.9 %
Potassium127 mg, 6.4 %
Manganese0.1 mg, 4.8 %
Copper0.04 mg, 4 %
Thiamin (vitamin B1)0.04 mg, 3.6 %
Niacin (vitamin B3)0.48 mg, 3 %
Chloride23.2 mg, 2.9 %
Riboflavin (vitamin B2)0.04 mg, 2.9 %
Biotin0.0012 mg, 2.4 %
Phosphorus16 mg, 2.3 %
Pantothenic acid (vitamin B5)0.13 mg, 2.1 %
Magnesium8 mg, 2.1 %
Iron0.28 mg, 2 %
Vitamin K0.00128 mg, 1.7 %
Zinc0.16 mg, 1.6 %
Iodine0.0024 mg, 1.6 %
Calcium5.6 mg, 0.7 %
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 pepper doesn’t give you. And where to find it.
No recorded vitamin D or selenium, and only 2 % of the zinc reference intake per 100 g.
Vitamin D
0mgin pepper
Find it inBloater, grilled500 % per 100 g
Selenium
Tracein pepper
Find it inKidney, pig, fried491 % per 100 g
Zinc
2%in pepper, per 100 g
Find it inOysters, raw592 % per 100 g
100 mgVitamin C, 125 %
0.075 mgSelenium, 136 %
0.00125 mgVitamin D, 25 %
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Pepper against other vegetables
Per 100 g, pepper has the most vitamin C of the 5 here, ahead of brussels sprouts (boiled).
89mg
40mg
40mg
32mg
29mg
Pepper, capsicum, red, boiled in unsalted waterthis page
Brussels sprouts, boiled−49 mg
Turnip tops, boiled−49 mg
Cabbage, average, boiled−57 mg
Spinach, baby, raw−60 mg
All values per 100 g, from the same dataset. Differences are against pepper.
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Questions about pepper
Four questions chosen by the facts above, so every food answers differently.
How many calories are in a portion of pepper?
A typical portion (80 g, one of your five a day) gives 14 kcal. Per 100 g the figure is 17 kcal.
Is pepper high in vitamin C?
Yes. Pepper, capsicum, red, boiled in unsalted water has 89 mg vitamin C per 100 g, 111 % of the NRV, above the 30 % threshold for a “high in” claim.
Does boiling change the folate in pepper?
Yes. Per 100 g, folate goes from 75 mg raw to 0.026 mg boiled. Part of that is the vitamin or mineral itself changing, part is the change in water content.
Which vitamins and minerals does pepper have most of?
By share of the daily reference intake: vitamin C (89 mg, 111 %), vitamin B6 (0.2 mg, 14 %) and folate (0.026 mg, 13 %) per 100 g.
How these numbers were made
Every figure comes from the UK Composition of Foods Integrated Dataset (CoFID), 2021 edition, record 13-525, Pepper, capsicum, red, boiled in unsalted water, 22 analysed samples, published by Public Health England under the Open Government Licence v3.0. Main data references: DH, Nutrient analysis of fruit and vegetables, 2013. 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. 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, and where no illustration of the exact food exists the nearest one is shown (here: Red Bell Pepper). Checked 5 October 2026. Contains public sector information licensed under the Open Government Licence v3.0.
More vegetables
From the same group, with calories per 100 g, and the foods with the most vitamin C.
More vegetables
- Amaranth leaves, raw18 kcal
- Cabbage, white, boiled16 kcal
- Curly kale, boiled26 kcal
- Matoki, boiled91 kcal
- Patra leaves, raw39 kcal
- Radish, white/mooli, raw15 kcal
- All 240 vegetables
Most vitamin C
- Gourd, kantola, raw295 mg
- Peppers, capsicum, chilli, red, raw225 mg
- Gourd, karela, raw185 mg
- Cherries, West Indian1720 mg
- Guava, raw230 mg
- Cashew fruit220 mg
- Vitamin C guide