ROASTED RED PEPPER, ROASTED RED vs. ROASTED RED PEPPERS
Side-by-side comparison of nutrient values per 100g edible portion, sourced directly from the U.S. Department of Agriculture's FoodData Central (FDC) - SR Legacy reference foods and FDC Foundation foods (April 2026 release). Each value reflects USDA's standardized laboratory analysis methodology under USDA data-documentation methodology.
ROASTED RED PEPPER, ROASTED RED has the most protein of the foods compared, at 3.6 g per 100g.
| Nutrient | ROASTED RED PEPPER, ROASTED RED | ROASTED RED PEPPERS |
|---|---|---|
| Protein | 3.6 G | 0.83 G |
| Total lipid (fat) | 12.5 G | 0 G |
| Carbohydrate, by difference | 14.3 G | 3.3 G |
| Energy | 179 KCAL | 17 KCAL |
| Total Sugars | 3.6 G | 0.83 G |
| Fiber, total dietary | 3.6 G | 0.8 G |
| Calcium, Ca | 0 MG | 33 MG |
| Sodium, Na | 429 MG | 233 MG |
| Vitamin D (D2 + D3), International Units | 0 IU | - |
| Cholesterol | 0 MG | 0 MG |
| Fatty acids, total trans | 0 G | 0 G |
| Fatty acids, total saturated | 0 G | 0 G |
| Iron, Fe | - | 0.6 MG |
Values shown are per 100g edible portion from Source: USDA FoodData Central Retrieved and formatted by GetFoodFacts. For interactive comparison of up to three foods with macro bars and charts, use the main compare tool.