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Forks weren't widely used in the United States until the 1800s

Peppers, chili, green, canned
» Vegetables and Vegetable Products

Nutrient Amount per 139.0g Proximates Water 129.62 g Energy 29 kcal Energy 122 kj Protein » 1.00 g Essential amino acids Tryptophan 0.014 g Threonine 0.036 g Isoleucine 0.032 g Leucine 0.053 g Lysine 0.044 g Methionine 0.013 g Phenylalanine 0.031 g Valine 0.042 g Histidine 0.019 g Non-essential amino acids Cystine 0.019 g Tyrosine 0.021 g Arginine 0.047 g Alanine 0.042 g Aspartic acid 0.143 g Glutamic acid 0.132 g Glycine 0.036 g Proline 0.043 g Serine 0.040 g Total lipid (fat) » 0.38 g Fatty acids, total saturated » 0.039 g 14:0, Tetradecanoic, Myristic 0.004 g 16:0, Hexadecanoic, Palmitic 0.031 g 18:0, Octadecanoic, Stearic 0.004 g Fatty acids, total unsaturated » Fatty acids, total monounsaturated » 0.024 g 18:1 undifferentiated, Octadecenoic, Oleic 0.019 g Fatty acids, total polyunsaturated » 0.213 g 18:2 undifferentiated, Octadecadienoic, Linoleic 0.202 g 18:3 undifferentiated, Octadecatrienoic, Linolenic 0.008 g Ash 1.82 g Total carbohydrate » 6.39 g Fiber, total dietary 2.4 g Minerals Calcium, Ca 50 mg Iron, Fe 1.85 mg Magnesium, Mg 6 mg Phosphorus, P 15 mg Potassium, K 157 mg Sodium, Na 552 mg Zinc, Zn 0.13 mg Selenium, Se 0.4 mcg Vitamins Vitamin C, total ascorbic acid 47.5 mg Vitamin B1 (Thiamin) 0.014 mg Vitamin B2 (Riboflavin) 0.042 mg Niacin 0.872 mg Pantothenic acid 0.117 mg Vitamin B-6 0.167 mg Folate, total 75 mcg Folate, food 75 mcg Folate, DFE 75 mcg Vitamin A, IU 175 IU Vitamin A, RAE 8 mcg

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