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Peppers, sweet, green, raw
Carbohydrates 4.64 g Proteins 0.86 g Fats 0.17 g
Carbohydrate 4 Protein 4 Fat 9
Carbohydrate 19 kcal Protein 3 kcal Fat 2 kcal
Histidine 0.01 g Isoleucine 0.024 g Leucine 0.036 g Lysine 0.039 g Methionine 0.007 g Phenylalanine 0.092 g Threonine 0.036 g Tryptophan 0.012 g Valine 0.036 g
Total polyunsaturated 0.062 g Omega 3 (n-3) 0.008 g Omega 6 (n-6) 0.054 g Total monounsaturated 0.008 g Total saturated 0.058 g Total trans 0 g Cholesterol 0 mg
Vitamin C 80.4 mg Folate, total 10 µg Folate, DFE 10 µg Vitamin B-1 (Thiamin/Thiamine) - mg Vitamin B-2 (Riboflavin) 0.028 mg Vitamin B-3 (Niacin) 0.48 mg Vitamin B-5 (Pantothenic acid) 0.099 mg Vitamin B-6 0.224 mg Vitamin B-12 (Cobalamin) 0 µg Vitamin A (RAE) 18 µg Vitamin E (alpha-tocopherol) 0.37 mg Vitamin D (D2 + D3) 0 IU Vitamin K (phylloquinone) 7.4 µg
Calcium, Ca 10 mg Iron, Fe 0.34 mg Magnesium, Mg 10 mg Phosphorus, P 20 mg Potassium, K 175 mg Sodium, Na 3 mg Zinc, Zn 0.13 mg Copper, Cu 0.066 mg Manganese, Mn 0.122 mg Selenium, Se 0 µg
n-6 : n-3 ratio:
6.7 : 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:
6.75
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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