Feast Get Feast
Menu

Portions and preparation · USDA nutrition

Peppers calories per cup: 35–89 across all 8 named USDA examples

Across all 8 named USDA examples, a cup contains 35–89 calories. Their listed weights span 150–155 g, so each calorie value is calculated from that example's own gram weight and published calories per 100 g.

Portion calculator

Estimate your portion

Choose a source measure or enter the weight you ate.

Preparation and portion

Named measures come from this exact source record.

Estimated for 1 whole · 45 g

12calories

Peppers, banana, raw

Protein
0.7 g
Carbs
2.4 g
Fat
0.2 g

These values scale the selected reference food by weight. Ingredients, preparation, and portion size can change your meal’s estimate.

FoodData Central Survey Foods (FNDDS) · FDC 2709802 Full nutrition profile →

Compare all 8 food records, nutrition tables and USDA sources

The 8 exact records in this guide report 5–43 calories in the records' own listed source servings and 23–59 calories per 100 grams. Those are observations from named database records—not a universal range or an estimate of an unseen plate.

Match my meal

Start with the description closest to what you ate

For Peppers, begin by separating “Peppers, banana, raw” from “Peppers, sweet, red, raw.” Choosing a card filters this source set; it does not infer the portion or fill in ingredients the chosen description does not name.

Showing the first 6 of 8 linked records.

Equal-weight view

How peppers records compare at 100 grams

Five rank landmarks are shown from all 8 cited records: minimum, 25th-ranked, median-ranked, 75th-ranked, and maximum. Weight is held at 100 grams; source-serving weights are listed in the table.

  1. Minimum: Peppers, sweet, green, raw 23 kcal
    23 kcal
  2. 25th-ranked landmark: Peppers, jalapenos 26 kcal
    26 kcal
  3. Median-ranked landmark: Peppers, sweet, red, raw 31 kcal
    31 kcal
  4. 75th-ranked landmark: Peppers, green, cooked 47 kcal
    47 kcal
  5. Maximum: Peppers, hot, cooked 59 kcal
    59 kcal

Shared basis: 100 g · kilocalories

What this page compares

Named source records, not one universal meal

This guide keeps 8 named USDA records in view: 8 direct matches. They span 3 source categories, including Other vegetables and combinations, Mustard and other condiments, and Other red and orange vegetables. The exact descriptions remain the unit of comparison; the familiar heading is only the doorway into the evidence.

Why these records appear together: The deterministic grouping rule “normalized first description segment” placed these 8 records together under the exact grouping key “peppers.” That rule determines membership before any nutrition result is read.

For Peppers, this page can compare 8 named records from FDC 2709802 through FDC 2709801. It cannot observe which preparation was eaten, recover unnamed additions, or supply the eaten grams.

Read the shared calculation, provenance, and uncertainty method →

Editor’s decision brief

The three facts to carry into the table

Carry the denominator, exact identity, and strongest observed contrast into every number below.

Portion

15–78 g before composition

The largest source amount is 5.2× the smallest. Read per-serving calorie differences with that mass gap in view.

Composition

36 kcal separates the fixed-weight endpoints

The lower endpoint is “sweet, green, raw”; the higher is “hot, cooked.” This isolates density, not ingredient causation.

Discriminator

716 mg sodium gap per 100 g

Of protein, fiber, and sodium, the strongest normalized contrast is between “sweet, green, raw” (0 mg) and “jalapenos” (716 mg).

Observed source examples

Three landmarks inside this source set—not universal endpoints

The cards are ordered by calories in each record's listed serving. Serving weights differ, so use per-100-gram values to compare composition. These selected records do not define a calorie range for every peppers.

Important: “Lower” begins with Peppers, sweet, green, raw; “higher” ends with Peppers, red, cooked, using each record’s own source amount. Those labels order this selected set only—they are not endpoints for every peppers meal.

Full comparison

Compare every selected FNDDS record

For Peppers, serving columns preserve each record’s own listed amount, while calories per 100 g hold weight constant. A dash means the cited record does not supply that field; it does not mean the nutrient is absent.

On smaller screens, focus the table and scroll horizontally to read every column.

USDA records selected for the Peppers nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Peppers, banana, raw Direct name match 45 gUSDA reference amount 12 kcal 27 0.7 g 1.5 g 6 mg FDC 2709802 ↗
Peppers, green, cooked Direct name match 78 gUSDA reference amount 37 kcal 47 0.6 g 0.7 g 98 mg FDC 2709976 ↗
Peppers, hot, cooked Direct name match 15 gUSDA reference amount 9 kcal 59 0.2 g 0.3 g 20 mg FDC 2709978 ↗
Peppers, hot, raw Direct name match 15 gUSDA reference amount 5 kcal 34 0.2 g 0.3 g 1 mg FDC 2709798 ↗
Peppers, jalapenos Direct name match 30 gUSDA reference amount 8 kcal 26 0.3 g 0.8 g 215 mg FDC 2710096 ↗
Peppers, red, cooked Direct name match 78 gUSDA reference amount 43 kcal 55 0.7 g 0.9 g 98 mg FDC 2709977 ↗
Peppers, sweet, green, raw Direct name match 20 gUSDA reference amount 5 kcal 23 0.1 g 0.2 g 0 mg FDC 2709800 ↗
Peppers, sweet, red, raw Direct name match 20 gUSDA reference amount 6 kcal 31 0.2 g 0.2 g 0 mg FDC 2709801 ↗

Portion analysis

Serving total and calorie density answer different questions

The listed source amounts run from 15 to 78 grams—a 63-gram gap before composition enters the comparison. Their own source servings run from 5 calories for “sweet, green, raw” to 43 for “red, cooked.” At a fixed 100 grams, “sweet, green, raw” is 23 calories and “hot, cooked” is 59—a fixed-weight separation of 36 calories. For Peppers, the serving view answers “how much is in the database portion?”; the 100-gram view answers “how concentrated is the matched record?” Neither reveals how many grams were actually eaten.

The scaling rule: multiply a per-100-gram value by eaten grams ÷ 100. The arithmetic is exact; the result is only as defensible as the record match and portion estimate.

Preparation analysis

The long description carries the evidence

The published descriptions distinguish forms such as “banana, raw”, “hot, cooked”, “jalapenos”, “red, cooked”, and “sweet, red, raw”. The source formulations contain 8 distinct ingredient codes; examples that appear in only part of the set include oil or table fat, nfs, peppers, jalapeno, raw, salt, table, and peppers, bell, green, raw. On this Peppers page, those rows make the records inspectable, but they are not a controlled experiment: they cannot tell us that one named input, by itself, caused a nutrient difference.

Database precision is not meal certainty. Retain the exact description beside the number so later corrections remain possible.

What changes the comparison

Four drivers worth checking before choosing a record

The family label “Peppers” cannot resolve the differences between Peppers, banana, raw and Peppers, sweet, red, raw. The four checks below identify the record wording, source weight, and formulation evidence that can.

  1. 01

    Source weight before serving calories

    The source amounts span 15–78 grams. Compare per 100 grams before reading a serving-calorie gap as a composition gap.

  2. 02

    The words that split the family

    Representative record-level distinctions include “banana, raw”, “hot, cooked”, “jalapenos”, “red, cooked”, and “sweet, red, raw”. Those phrases are evidence for choosing a record, not decorative subtitle text.

  3. 03

    Formulation evidence, with limits

    8 source-input codes appear across the selected records. Their presence and listed weights describe USDA formulations, not finished plated proportions.

  4. 04

    The unresolved plate

    Even “Peppers, banana, raw” leaves the eaten grams and unnamed oils, sauces, toppings, substitutions, or leftovers unresolved. Preserve those Peppers unknowns for correction instead of converting them into false precision.

Record matching

Match identity first; scale quantity second

Read the source name as a sequence of decisions. First confirm that peppers is the right meal family. Then resolve the phrases that actually separate this set—“banana, raw”, “hot, cooked”, “red, cooked”, and “sweet, red, raw”—before comparing gram weight. If a package, menu, or known recipe provides a closer first-party description, prefer it and keep this USDA record as a transparent fallback.

A practical matching checklist

  1. Read the complete Peppers source description, including preparation and additions.
  2. Compare the listed source weight with the amount actually eaten.
  3. Prefer a current package or restaurant source when a specific branded item is known.
  4. Record toppings, sauces, cooking fat, sides, and substitutions that the selected description does not name.

Decision support from the exact records on this page

Turn source data into a better next decision

These conclusions and reading paths are computed from 8 exact records behind Peppers source-record guide. Links are chosen by record identity, controlled contrast, formulation input, nutrient spread, or serving context—not by loose keyword similarity.

Equal-weight result

Peppers, jalapenos is higher in sodium per 100 g

Peppers, jalapenos reports 716 mg versus 0 mg for Peppers, sweet, green, raw: a 716 mg difference when both are normalized to 100 g.

Inspect the underlying evidence

The denominator changes the answer

Peppers, hot, cooked is denser; Peppers, red, cooked is higher in its source amount

Peppers, hot, cooked reports 59 kcal per 100 g and 9 kcal in USDA source amount (15 g). Peppers, red, cooked reports a lower 55 kcal per 100 g but a higher 43 kcal in USDA source amount (78 g).

Choose the record before reading the number

Peppers, hot, cooked and Peppers, hot, raw are not interchangeable

The page keeps both records at the same 100 g denominator and makes Preparation wording (No matching controlled term in the source name versus raw) the explicit record-description contrast. It does not show that the wording difference caused a nutrient difference. Pick the description that matches the food in front of you rather than averaging away the distinction.

Inspect the underlying evidence

Contextual knowledge graph

Follow the relationship that matches your question

For Peppers source-record guide, each path states why the destination belongs here, so you can distinguish a true evidentiary connection from a merely similar label.

Compare two records on this page Peppers, hot, cooked vs Peppers, hot, raw

Both records appear in this page’s evidence set. The explicit record-description contrast is Preparation wording: No matching controlled term in the source name versus raw; it is a selection cue, not evidence of cause.

Follow this evidence path A formulation detail that separates records Oil or table fat, NFS

USDA input 81200100 appears in 3 of 8 context records; its summed listed input weight spans 3–3 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path A formulation detail that separates records Peppers, jalapeno, raw

USDA input 11979 appears in 3 of 8 context records; its summed listed input weight spans 50–50 g across those source formulations. These are source-formulation input weights, not plated or serving weights. Follow the code to inspect every represented occurrence.

Follow this evidence path 4 context records in this source topic Other vegetables and combinations

Peppers, banana, raw and Peppers, green, cooked belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path Put the observed spread in corpus context Sodium: density and serving context

In this page’s records, sodium runs from 0 mg in Peppers, sweet, green, raw to 716 mg in Peppers, jalapenos, all per 100 g.

Follow this evidence path Put the observed spread in corpus context Calcium: density and serving context

In this page’s records, calcium runs from 6 mg in Peppers, red, cooked to 36 mg in Peppers, jalapenos, all per 100 g.

Follow this evidence path 2 context records in this source topic Mustard and other condiments

Peppers, hot, cooked and Peppers, hot, raw belong to this USDA source-category collection. Its displayed ranges and complete exact-record catalog provide the peer set for a manual comparison; the destination does not preselect this page’s record.

Follow this evidence path