Edible parts
Fruit flesh (as sold)
Nutrition per 100 g
Food data (CoFID / USDA). % NRV is UK where a reference exists. Curiosity about the plant — not a diary score.
| Nutrient | Per 100 g | % NRV (UK) |
|---|---|---|
| Energy | 100 kJ / 24 kcal | 1% |
| Protein | 0.9 g | 2% |
| Carbohydrate | 5.4 g | 2% |
| Fibre | 1.7 g | — |
| Natural sugars | 3.2 g | — |
| Fat | 0.2 g | — |
| Vitamin A | 95 µg RE | 12% |
| Vitamin C | 118 mg | 148% |
| Vitamin E | 0.6 mg | 5% |
| Vitamin K | 8 µg | 11% |
| Folate | 16 µg | 8% |
| Vitamin B6 | 0.22 mg | 16% |
| Calcium | 10 mg | 1% |
| Iron | 0.4 mg | 3% |
| Magnesium | 12 mg | 3% |
| Potassium | 190 mg | 10% |
| Zinc | 0.16 mg | 2% |
| Sodium | 3 mg | — |
Per 100 g · CoFID / USDA · % NRV UK · not medical advice
Prep notes
Blocky-to-wedge, thin walls, ripens cream to red. A frying and stuffing pepper. Milder and earlier than a bell. Vitamin A climbs as it colours.
Season
Often seasonal where grown; year-round when imported or stored.
Caution
Grocery / shop food data only. Not a wild forage guide. Thrive shows composition curiosity — not medical advice.
Answer-ready
Gypsy pepper (Capsicum annuum; SK Gypsy paprika) is listed in Thrive’s plant atlas under fruit. Nutrition below is per 100 g with % NRV (UK) where a reference exists — food data for curiosity, not a diary score or medical claim. Edible part covered here: Fruit flesh (as sold).