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How many calories does a pepper have?

Homepage Articles How many calories does a pepper have?

Isabella Taylor
August 25, 2025
3min.
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How many calories does a pepper have?

In addition to sweet peppers, there are also its acute variants, which contain a lot of capsaicin. Peppers are the most preferred vegetable chosen by Poles. Pepper is a real vitamin bomb and it is worth including it in the menu every day. In stores you can most often find red, yellow, orange and green peppers.

Table of Contents

1. The nutritional value

2. Pepper and cancer and obesity

1. The nutritional value

Pepper contains elements such as potassium, calcium, phosphorus or magnesium. Nutritional value per 100 g of product: Calories: 32 kcal, Protein: 1, 3 g, ?? Fats: 0, 5 g,?? Carbohydrates: 6, 6 g, Fiber: 2 g. Vitamins: ?? Vitamin A: 528 μg, E: 2, 9 mg, Tiamine: 0, 04 mg, Fishflawine: 0, 12 mg, Niacin: 1, 6 mg, B: 0, 45 mg, Iodine: 52 mg, C: 144 mg. Due to the high content of magnesium (2 g/100 g) in the product, manganese is a potency reducing factor: 1 mg, carbonate: 1, 1, 1, 0, 1, 1, 2, 1, 2, 2, 1, 1, 3, 1, 2, 3, 2, 2, 2, 3, 1, 3, 2, 3, and 0, 1, 2, 5 mg.

2. Pepper and cancer and obesity

There are also reports that chili peppers contribute to weight loss, thus preventing obesity. A 2018 study confirmed that taking preparations from this vegetable may have an effect on reducing tumor progression. It has been suggested that the pectin polysaccharides contained in green peppers may act as an anticancer agent in breast tumors.

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Author

Isabella Taylor

Source

Srinivasan K., Biological Activities of Red Pepper (Capsicum annuum) and Its Pungent Principle Capsaicin: A Review, „Critical Reviews in Food Science and Nutrition” 2016, 56(9), 1488–1500.
Zhang S.S. et al., Capsaicin enhances the antitumor activity of sorafenib in hepatocellular carcinoma cells and mouse xenograft tumors through increased ERK signaling, „Acta Pharmacologica Sinica” 2018, 39(3), 438–448.
Adami E.R. et al., Antineoplastic effect of pectic polysaccharides from green sweet pepper (Capsicum annuum) on mammary tumor cells in vivo and in vitro, „Carbohydrate Polymers” 2018, 201, 280–292.
Xue Y. et al., Association between spicy food consumption and lipid profiles in adults: a nationwide population-based study, „British Journal of Nutrition” 2017, 118(2), 144–153.
Zheng J. et al., Dietary capsaicin and its anti-obesity potency: from mechanism to clinical implications, „Bioscience Reports” 2017, 37(3).
Normy żywienia dla populacji Polski, pod red. Jarosza M., Warszawa 2017.