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Peppers, hot chili, green, raw
Carbohydrates 9.46 g Proteins 2 g Fats 0.2 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 38 kcal Protein 8 kcal Fat 2 kcal
Histidine 0.041 g Isoleucine 0.065 g Leucine 0.105 g Lysine 0.089 g Methionine 0.024 g Phenylalanine 0.062 g Threonine 0.074 g Tryptophan 0.026 g Valine 0.084 g
Total polyunsaturated 0.109 g Omega 3 (n-3) 0.005 g Omega 6 (n-6) 0.104 g Total monounsaturated 0.011 g Total saturated 0.021 g Total trans 0 g Cholesterol 0 mg
Vitamin C 242.5 mg Folate, total 23 µg Folate, DFE 23 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.09 mg Vitamin B-3 (Niacin) 0.95 mg Vitamin B-5 (Pantothenic acid) 0.061 mg Vitamin B-6 0.278 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 59 µg Vitamin E (alpha-tocopherol) 0.69 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 14.3 µg
Calcium, Ca 18 mg Iron, Fe 1.2 mg Magnesium, Mg 25 mg Phosphorus, P 46 mg Potassium, K 340 mg Sodium, Na 7 mg Zinc, Zn 0.3 mg Copper, Cu 0.174 mg Manganese, Mn 0.237 mg Selenium, Se 0.5 µg
n-6 : n-3 ratio:
20.8 : 1
The red-green bar above represents how much omega 6 (in red) is present, versus omega 3 (in green). Idealy they should be in equal proportion 1:1 (half red and half green).
n-6 / n-3 proportion:
20.8
Lower is better: ≤ 1 is best, ≤ 4 is ok, > 4 means too much omega 6, replace or combine with higher omega 3 ingredients to balance out.
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