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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled salted green sweet peppers are very healthy. They are low in calories and provide essential nutrients like Vitamin A for vision and antioxidants that help fight oxidative stress, though some Vitamin C is lost during the boiling process.
A 100g serving contains approximately 26 calories and 6.11g of carbohydrates. This makes it a very light vegetable option suitable for most calorie-controlled diets.
Yes, it is an excellent food for weight loss. Its high water and fiber content helps promote satiety, while its low calorie density (26 calories per 100g) allows for larger portion sizes without excessive calorie intake.
Yes, it is keto-friendly. With only about 6.11g of total carbohydrates per 100g, it can easily fit into a ketogenic or low-carb diet when consumed in standard serving sizes.
Yes, boiled salted green sweet peppers are naturally vegan and gluten-free. They contain no animal products or wheat derivatives, making them safe for those with celiac disease or plant-based preferences.
To prepare them, core and seed the peppers, then cut them into strips or rings. Boil them in salted water for 5 to 7 minutes until they reach your desired level of tenderness, then drain immediately.
Boiling mellows the sharp, grassy flavor of raw green peppers, making them softer and slightly sweeter. The salt enhances their savory profile and helps reduce any natural bitterness.
boiled salted green sweet pepper is a versatile ingredient found in cuisines around the world. With 26 calories per 100g and 0.92 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Once boiled and cooled, they should be stored in an airtight container in the fridge. They will typically stay fresh and safe to consume for 3 to 5 days.
Yes, you can freeze them for up to 6 months. For best results, drain them thoroughly and freeze them in a single layer on a tray before transferring them to a freezer-safe bag to prevent clumping.
Boiling does cause some water-soluble vitamins, particularly Vitamin C, to leach into the cooking water. However, the peppers still retain significant amounts of Vitamin A, fiber, and minerals.