Peppers, hot pickled, canned
Peppers, hot pickled, canned is a vegetable, providing just 22.0 calories per 100g. It is an excellent source of Vitamin A (RAE) and Sodium, providing 97% and 95% of the Daily Value respectively. This vegetable is virtually fat-free. Vegetables provide essential vitamins, minerals, and dietary fiber with relatively few calories. They are a cornerstone of virtually every dietary guideline worldwide. Our database tracks 74 nutrients for this food, plus environmental footprint data.
Top Nutrients
Data for 74 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water SR | 90.2 | g | — | 2% |
| Calories SR | 22.0 | kcal | — | — |
| Energy (kJ) SR | 90.0 | kj | — | — |
| Protein SR | 0.80 | g | — | 1% |
| Total Fat SR | 0.40 | g | — | — |
| Carbohydrate SR | 4.6 | g | — | 4% |
| Fiber SR | 2.6 | g | — | 7% |
| Total Sugars SR | 1.6 | g | — | — |
| Ash SR | 4.0 | g | — | — |
Minerals 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium SR | 61.0 | mg | — | 6% |
| Iron SR | 0.32 | mg | — | 4% |
| Magnesium SR | 6.0 | mg | — | 2% |
| Phosphorus SR | 13.0 | mg | — | 2% |
| Potassium SR | 113 | mg | — | 3% |
| Sodium SR | 1,430 | mg | — | 95% |
| Zinc SR | 0.09 | mg | — | 1% |
| Copper SR | 0.04 | mg | — | 5% |
| Manganese SR | 0.05 | mg | — | 2% |
| Selenium SR | 0.40 | µg | — | 1% |
Vitamins 31
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) SR | 870 | µg | — | 97% |
| Vitamin A (IU) SR | 43.0 | IU | — | — |
| Retinol SR | 0 | µg | — | — |
| Beta-Carotene SR | 440 | µg | — | — |
| Alpha-Carotene SR | 163 | µg | — | — |
| Beta-Cryptoxanthin SR | 1.0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 585 | µg | — | — |
| Vitamin C SR | 12.3 | mg | — | 14% |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) SR | 0 | IU | — | — |
| Vitamin E SR | 0.90 | mg | — | 6% |
| Beta-Tocopherol SR | 0 | mg | — | — |
| Gamma-Tocopherol SR | 0 | mg | — | — |
| Delta-Tocopherol SR | 0 | mg | — | — |
| Alpha-Tocotrienol SR | 0 | mg | — | — |
| Beta-Tocotrienol SR | 0 | mg | — | — |
| Gamma-Tocotrienol SR | 0 | mg | — | — |
| Delta-Tocotrienol SR | 0 | mg | — | — |
| Vitamin K1 SR | 21.9 | µg | — | 18% |
| Thiamin (B1) SR | 0.04 | mg | — | 3% |
| Riboflavin (B2) SR | 0.02 | mg | — | 2% |
| Niacin (B3) SR | 0.34 | mg | — | 2% |
| Pantothenic Acid (B5) SR | 0.20 | mg | — | 4% |
| Vitamin B6 SR | 0.10 | mg | — | 8% |
| Folate SR | 13.0 | µg | — | 3% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) SR | 13.0 | µg | — | — |
| Folate (DFE) SR | 13.0 | µg | — | — |
| Vitamin B12 SR | 0 | µg | — | — |
| Choline SR | 8.9 | mg | — | 2% |
Fatty Acids 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat SR | 0.06 | g | — | — |
| Monounsaturated Fat SR | 0.02 | g | — | — |
| Polyunsaturated Fat SR | 0.14 | g | — | — |
| Trans Fat SR | 0.001 | g | — | — |
| Cholesterol SR | 0 | mg | — | — |
| Omega-3 ALA SR | 0.03 | g | — | 2% |
| Omega-3 EPA SR | 0 | g | — | — |
| Omega-3 DPA SR | 0 | g | — | — |
| Omega-3 DHA SR | 0 | g | — | — |
Individual Fatty Acids 12
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0 | g | — | — |
| Lauric Acid (12:0) SR | 0 | g | — | — |
| Myristic Acid (14:0) SR | 0.003 | g | — | — |
| Palmitic Acid (16:0) SR | 0.04 | g | — | — |
| Stearic Acid (18:0) SR | 0.01 | g | — | — |
| Linoleic Acid (18:2) SR | 0.11 | g | — | 1% |
| Omega-6 LA SR | 0.11 | g | — | — |
| Omega-6 GLA SR | 0 | g | — | — |
| Linolenic Acid (18:3) SR | 0.03 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin A is fat-soluble and requires dietary fat for absorption. Adding fat to a meal significantly increases beta-carotene and retinol absorption.
Ribaya-Mercado et al., Am J Clin Nutr, 2007
Vitamin E is fat-soluble and absorbed alongside dietary fats via micelle formation in the small intestine. Low-fat diets reduce vitamin E absorption.
Traber, Free Radic Biol Med, 2007
Vitamin K is fat-soluble. Absorption increases significantly when consumed with dietary fat, particularly for phylloquinone (K1) from plant sources.
Gijsbers et al., Br J Nutr, 1996
Vitamin C regenerates oxidised vitamin E (tocopheroxyl radical) back to its active form, extending its antioxidant function in cell membranes.
Niki, Free Radic Biol Med, 2014
Vitamin K activates osteocalcin and matrix GLA protein, which direct calcium into bones and away from soft tissues (arteries). Works synergistically with vitamin D.
Kidd, Altern Med Rev, 2010
⚠ Antagonisms — nutrients that compete
Oxalates (in spinach, rhubarb) and phytates (in bran) can bind calcium, reducing absorption. However, the net effect of high-fibre diets on calcium status is modest.
Weaver et al., Am J Clin Nutr, 1999
High-dose vitamin C (>1,500 mg/day) may reduce copper absorption by reducing Cu²⁺ to Cu⁺, though the clinical significance at normal intakes is minimal.
Harris, Am J Clin Nutr, 2003
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Other Vegetables” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Other Vegetables” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Vegetables
Top 10 countries by per capita supply of the “Vegetables” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+76%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
Related Foods in Vegetables and Vegetable Products
Frequently Asked Questions
How many calories are in Peppers, hot pickled, canned?
Peppers, hot pickled, canned contains 22.0 kcal per 100 grams, making it a very low-calorie food. The energy comes from 0.80g of protein (15% of calories), 0.40g of fat (16%), and 4.6g of carbohydrates (83%). Carbohydrates are the primary energy source.
What is Peppers, hot pickled, canned most nutritious for?
The standout nutrient in Peppers, hot pickled, canned is Vitamin A (RAE), providing 870 µg per 100g (97% of the Daily Value). It is also a notable source of Sodium (95% DV). Our database tracks 74 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Peppers, hot pickled, canned high in protein?
At 0.80g per 100 grams, Peppers, hot pickled, canned is not a significant source of protein. Pair with protein-rich foods like legumes, meat, fish, or dairy to meet daily protein needs.
How much fiber is in Peppers, hot pickled, canned?
Peppers, hot pickled, canned contains 2.6g of fiber per 100 grams, which is a small amount. To increase fiber intake, consider pairing with high-fiber foods such as legumes, whole grains, or vegetables.