Pimento
Written by Med-Scope
Pimento
Description
Pimento, the fruit of the sweet pepper (Pimenta officinalis), is cultivated in Spain, Italy, southern France and the United States. Used in cookery, it is served red or green as hors d'oeuvres, as a vegetable, and in salads. Because it serves more as an herb than a principal part of a dish, pimentos usually add only insignificant nutrients to the diet.
Caloric Content
1 Calories: 12 Protein: .43 gm Carbohydrates: 2.66 gm Fiber: .60 gm Total fats: .23 gm Saturated fats: .034 gm Unsaturated fats: .136 gm Cholesterol: 0 mg
1. 1/2 cup chopped, 50 gramsVitamin Content
1 USRDA Vitamin A: 265 5000 IU Thiamine: .043 1.7 mg Vitamin B-2: .025 1.7 mg Vitamin B-6: .082 2.0 mg Vitamin B-12: 0 6 mcg Biotin: - 300 mcg Niacin: .275 20 mg Pantothenic Acid: .018 10 mg Folic acid: 8.4 400 mcg Vitamin C: 64 60 mg Vitamin E: - 30 IU
1. 1/2 cup chopped, 50 gramsMineral Content
1 USRDA Calcium: 3 1000 mg Copper: .052 2 mg Iron: .63 18 mg Magnesium: 7 400 mg Manganese: .070 n/a mg Phosphorus: 11 1000 mg Potassium: 98 n/a mg Selenium: - n/a mcg Sodium: 2 n/a mg Zinc: .09 15 mg
1. 1/2 cup chopped, 50 gramsAmino Acid Content
1 Tryptophan: .006 gm Threonine: .016 gm Isoleucine: .014 gm Leucine: .022 gm Lysine: .019 gm Methionine: .005 gm Cysteine: .008 gm Phenylalanine: .013 gm Tyrosine: .009 gm Valine: .018 gm Arginine: .021 gm Histidine: .009 gm Alanine: .018 gm Aspartic acid: .061 gm Glutamic acid: .056 gm Glycine: .016 gm Proline: .019 gm Serine: .017 gm
1. 1/2 cup chopped, 50 gramsReferences
Montagne, P. La Rousse Gastronomique. Crown Publishing: New York. 1961.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
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