How Many Calories Are In One Yellow Bell Pepper? | Crisp, Clear Facts

Yellow Bell Pepper Calories Per Size And Serving

Sweet yellow peppers deliver bright flavor for a tiny calorie tag. The energy is largely from natural sugars with a tiny bump from protein. Fat is close to nil. Below is a quick breakdown you can use for tracking or menu planning.

Calories By Common Portions

The figures come from USDA-sourced nutrition data and reflect raw peppers with stem and seeds removed.

Serving	Approx. Weight	Calories
100 g (raw)	100 g	~31 kcal
Half pepper	~93 g	~25 kcal
One large pepper	~186 g	~50 kcal
10 strips	~52 g	~16 kcal
1 oz slices	28 g	~9 kcal

These bite-size numbers make snack planning easy once you’ve dialed in your daily calorie needs. Keep the portions flexible—peppers vary a bit in size and water content, so the math shifts a hair either way.

Why The Count Is So Low

Water makes up over ninety percent of the weight, so you get volume without a big energy load. Carbohydrates account for most of the calories. Protein adds a pinch. Fat barely shows up. That’s why yellow slices fill a plate yet keep totals modest.

What You Get Beyond Calories

Yellow bells bring more than color. They’re loaded with ascorbic acid, with roughly ~140 milligrams per 100 grams. That’s well above the 90-milligram Daily Value used on labels, as outlined by the NIH vitamin C fact sheet. You’ll also pick up small amounts of vitamin B6, folate, and potassium.

Macro Snapshot

Per 100 grams, you’re looking at about 6–7 grams of carbohydrate, near 1 gram of protein, and around one-tenth of a gram of fat. Fiber lands near a gram per 100 grams, with more if you eat a whole pepper. This mix suits quick snacks and meals where you want bulk without pushing energy intake.

Cooking, Water Loss, And Calorie Math

Light heat doesn’t add energy on its own. Oil, sauces, or cheese will. Roasting or sautéing reduces water, so a cooked portion of the same weight holds similar energy, but a cooked cup packs more grams than a raw cup. If you’re counting, track by grams or weigh before adding oil.

Practical Swaps That Keep Energy Low

• Use sliced yellow capsicum in place of crackers for dips.
• Stir strips into eggs or tofu to add bulk without a big bump in totals.
• Load fajitas with peppers and onions, then portion tortillas and toppings.

How The Numbers Compare Across Pepper Colors

All bell peppers are lean on energy. Yellow and red are similar per 100 grams, while green tends to be a touch lower. Here’s a side-by-side view using USDA-sourced entries.

Pepper Color (Raw)	Calories (per 100 g)	Vitamin C (mg/100 g)
Yellow	~31 kcal	~139 mg
Red	~31 kcal	~142 mg
Green	~23 kcal	~100 mg

Takeaways From The Comparison

Energy stays low across the board. The biggest difference tends to be vitamin C content, which is still generous regardless of color. Pick the flavor you like and the texture your recipe needs. If you want the sweetest bite, yellow and red lean that way; green tastes a bit sharper.

Portion Ideas That Match Your Goals

Whether you’re cutting energy intake or just stacking more produce on the plate, peppers are an easy win. Try these quick builds and keep an eye on add-ons like oils or cheese.

Snack Builders

• Dip plate: 10–12 strips with hummus or yogurt dip.
• Crunch cup: 1 oz slices with nuts for staying power.
• Salsa scoop: diced yellow with tomato, onion, lime, cilantro.

Meal Moves

• Sheet-pan supper: roast thick slices with chicken thighs; spray oil to control add-ons.
• Grain bowl: mix charred strips with brown rice, beans, herbs, and a squeeze of citrus.
• Skillet hash: sauté onion, pepper, diced potatoes; finish with eggs or tofu crumbles.

Label Literacy For Peppers

Fresh produce usually doesn’t carry a Nutrition Facts label in stores, but nutrient databases draw on lab-tested values. When a package does show a label, the serving size is set by federal rules that represent what people usually eat per occasion. That’s why two portions with different weights can both be reasonable—one is a cooking measure, the other a handy reference amount.

How To Log It Cleanly

Weigh the edible portion if you want precision. If you’re eyeballing, use the table near the top as a quick proxy: half a large pepper lands around twenty-five calories, a handful of strips sits near the mid-teens. Roll with those until you need finer detail.

Nutrient Highlights That Make Peppers Worth The Space

Vitamin C stands out. Per 100 grams you’re already well above the label Daily Value, and a full large pepper can give several hundred milligrams. That supports collagen formation and helps your body absorb non-heme iron. The NIH page linked earlier lays out the Daily Value used on labels and the upper limit for supplements; food sources like peppers make it easy to stay in a sensible range.

Small Extras That Add Up

• B6 + folate: helpful for everyday metabolism.
• Potassium: contributes a modest amount with essentially no sodium.
• Carotenoids: pigments that give yellow its color and show up alongside vitamin C.

Raw, Roasted, Or Sautéed: What Changes?

Energy per gram stays similar, but cooked portions weigh less after water steams off. Oil is the swing factor. A tablespoon adds around a hundred twenty calories to the pan, so measure or spray and you’ll keep totals tidy. If you’re roasting, line the tray and coat lightly; the heat brings out sweetness without needing much fat.

Smart Flavor Boosts Without A Big Energy Hit

• Lemon juice and herbs after roasting.
• Smoked paprika, cumin, or oregano in a dry toss.
• Quick pickle: vinegar, pinch of sugar, salt, and garlic.

Practical Q&A Style Tips

Is A Cup Of Slices Lower Than A Whole Pepper?

It depends on weight. A cup can vary in grams based on cut size. Weighing 100 grams is the sure path to ~31 calories. When speed matters, use the strip and ounce figures in the top table for fast logging.

Do Peppers Still Deliver After Cooking?

Yes—minerals and fiber stick around, and plenty of vitamins remain. Gentle heat is your friend. Keep a light hand with oil to stay close to the raw totals.

Citations, Methods, And Data Notes

Numbers in this guide come from USDA-sourced entries compiled by MyFoodData for raw sweet yellow peppers, including standard serving weights such as a single large pepper and 10 strips. The same database lists comparable values for red and green peppers. For label Daily Value of vitamin C used to frame the context, see the NIH Office of Dietary Supplements page.

• Yellow pepper entries with serving weights and totals: USDA-sourced yellow pepper entry
• Per-100-gram comparisons: yellow (100 g), red (100 g), green (100 g)
• Daily Value reference for vitamin C: NIH vitamin C fact sheet

Bring It All Together

Yellow capsicum is low-energy, high on flavor, and packed with ascorbic acid. Keep prep simple, log by weight when you can, and let the color carry salads, bowls, and sheet-pans. If you’d like a deeper nutrition target to pair with peppers, you might enjoy our brief on recommended fiber intake for everyday eating.