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Peppers, hot chili, red, raw
Carbohydrates 8.81 g Proteins 1.87 g Fats 0.44 g
Carbohydrate 3.87 Protein 4.27 Fat 9.02
Carbohydrate 34 kcal Protein 8 kcal Fat 4 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 0.239 g Omega 3 (n-3) 0.011 g Omega 6 (n-6) 0.228 g Total monounsaturated 0.024 g Total saturated 0.042 g Total trans 0 g Cholesterol 0 mg
Vitamin C 143.7 mg Folate, total 23 µg Folate, DFE 23 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.086 mg Vitamin B-3 (Niacin) 1.244 mg Vitamin B-5 (Pantothenic acid) 0.201 mg Vitamin B-6 0.506 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 48 µg Vitamin E (alpha-tocopherol) 0.69 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 14 µg
Calcium, Ca 14 mg Iron, Fe 1.03 mg Magnesium, Mg 23 mg Phosphorus, P 43 mg Potassium, K 322 mg Sodium, Na 9 mg Zinc, Zn 0.26 mg Copper, Cu 0.129 mg Manganese, Mn 0.187 mg Selenium, Se 0.5 µg
n-6 : n-3 ratio:
20.7 : 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:
20.73
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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