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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, boiled red bell pepper is very healthy. It is low in calories and a rich source of Vitamin A and antioxidants like capsanthin. While boiling causes some Vitamin C loss, it remains a nutrient-dense vegetable that supports immune and vision health.
A 100g serving of boiled unsalted red bell pepper contains approximately 28 calories and 6.7g of carbohydrates. It also provides about 0.92g of protein and a negligible 0.2g of fat, making it a very lean food choice.
Yes, it is excellent for weight management. Its high water content and low calorie density (28 calories per 100g) allow you to eat a satisfying volume of food for very few calories, helping you stay full longer.
Yes, it can be included in a keto diet in moderation. With 6.7g of total carbs per 100g, it is relatively low-carb, though it contains slightly more natural sugars than green bell peppers.
Absolutely. Since these peppers are boiled without added salt, they are naturally very low in sodium. This makes them an ideal ingredient for those managing hypertension or heart health.
To boil, first remove the stem and seeds and cut the pepper into desired sizes. Place them in boiling water for 5 to 7 minutes until they are tender but not mushy, then drain immediately.
Boiling softens the pepper's texture and results in a mild, slightly sweet flavor. It lacks the crispness and sharp bite of a raw pepper, making it easier to digest and blend into other dishes.
boiled unsalted red bell pepper is a versatile ingredient found in cuisines around the world. With 28 calories per 100g and 0.92 grams of protein, it's a nutritious addition to many dishes.
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View all vegetable →Discover 0 recipes featuring boiled unsalted red bell pepper with step-by-step instructions.
Browse recipes →Once boiled, the peppers should be cooled and stored in an airtight container in the refrigerator. They will typically stay fresh and safe to eat for 3 to 5 days.
Yes, you can freeze them for up to 6 months. For best results, freeze them in a single layer on a tray before transferring to a freezer bag; they are best used in cooked recipes like soups or sauces after thawing.
They are perfect for pureeing into smooth sauces, adding to stews, or mixing into omelets. Because they are already soft, they are also excellent for making homemade pimento spreads or adding to baby food purees.