Food database and calorie counter Source: Generic
Nutrition Facts
Serving Size 100 g
 
Amount Per Serving
Calories from Fat 20
Calories 55
 
% Daily Values*
Total Fat 2.27g 3%
  Saturated Fat 0.421g 2%
  Polyunsaturated Fat 0.695g  
  Monounsaturated Fat 1.005g  
Cholesterol 0mg 0%
Sodium 228mg 10%
Potassium 161mg  
Total Carbohydrate 8.56g 3%
  Dietary Fiber 1.3g 5%
  Sugars 3.95g  
Protein 1.15g  
 
Vitamin A 0% Vitamin C 52%
Calcium 2% Iron 2%
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Values are based on USDA Nutrient Database SR18
3%
of RDI*
(55 calories)
3% of RDI
Calorie Breakdown:
 
Carbohydrate (58%)
 
Fat (34%)
 
Protein (8%)
Carbohydrates, 8.56g (58%) Fat, 2.27g (34%) Protein, 1.15g (8%)
* Based on a RDI of 2000 calories

Photos

 
 

Nutrition summary:

Calories
55
Fat
2.27g
Carbs
8.56g
Protein
1.15g
There are 55 calories in 100 grams of Cooked Green Peppers and Onions (Fat Added in Cooking).
Calorie breakdown: 34% fat, 58% carbs, 8% protein.

Other Common Serving Sizes:

Serving Size Calories
1 oz 16
100 g 55
1 cup 79

Related Types of Peppers:

Sweet Red Peppers
Green Peppers
Yellow Sweet Peppers
Bell Peppers
Jalapeno Peppers
Green Hot Chili Peppers
  view more peppers nutritional info

Related Types of Onions:

Onions
Red Onions
Scallions or Spring Onions
Sweet Onions
Young Green Onions
Young Green Onions (Tops Only)
  view more onions nutritional info

See Also:

Green Peppers (Solids and Liquids, Canned)
Green Peppers (Chopped, Frozen)
Green Peppers (Freeze-Dried)
Milk (Fat Free or Skim, Calcium Fortified)
Green Hot Chili Peppers (Excluding Seeds, Solids and Liquids, Canned)
  view more results

Contains these Ingredients:

59 g Onions (without salt, drained, cooked, boiled)
38 g Sweet green peppers (without salt, drained, cooked, boiled)
3 g Margarine (regular, 80% fat with salt, stick)
1/2 g Salt
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Recently Eaten By:

SherrieC
on 29 September 2014
tlcofomaha
on 29 September 2014
dtrotter
on 29 September 2014
bmccrary
on 28 September 2014

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