Roasted bell peppers in brine
Low GI
GL 1 per 100 g
- Low calorie density
- Moderate sodium content
Roasted bell peppers in brine has a glycemic index of 20, higher than plain Sweet Pepper (15).
Updated Jul 4, 2026 · Sources: Logi Nutrition Team (USDA-derived composition, AI-assisted) · Not medical advice · Report an error
Forms of Sweet Pepper
- GI 15 · GL 1 per 100 g
Sweet Pepper - GI 15 · GL 1 per 100 g baked
Baked pepper - Canned chili pepperGI 15 · GL 1 per 100 g cannedchili
- GI 15 · GL 1 per 100 g greengrilled
Green pepper - GI 15 · GL 1 per 100 g green
Green peppers - GI 25 · GL 1 per 100 g zucchini turkey stuffed
Peppers stuffed with lean turkey, zucchini, and herbs (baked) - GI 20 · GL 1 per 100 g marinated
Pickled peppers - +7 more
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Roasted bell peppers in brine is one of the 11,117 foods Logi scores when you photograph a meal — with the portion.
Nutrition Facts (per 100g)
per 100g
| Calories | 32 kcal |
| Carbohydrates | 6.5 g |
| Sugars (Total) | 4.2 g |
| Natural | 4.2 g |
| Added | 0 g |
| Fiber | 2.1 g |
| Soluble | 0.7 g |
| Insoluble | 1.4 g |
| Protein | 1 g |
| Fat | 0.3 g |
| Saturated | 0.05 g |
| Unsaturated | 0.25 g |
| Sodium | 350 mg |
Processing Level
Why this score?
- Low calorie density
- Good fiber content
- Low glycemic load
- Moderate sodium content
- Some nutrient loss from processing
Low-GI recipes on Logi Food Coach
Frequently Asked Questions
What is the glycemic index of Roasted bell peppers in brine?
Roasted bell peppers in brine has a glycemic index of 20 (Low) and a glycemic load of 1 per 100 g.
Is Roasted bell peppers in brine good for people with insulin resistance?
Roasted bell peppers in brine has a low glycemic index (20), making it a good option for people with insulin resistance. It causes a slow, gradual rise in blood sugar.
Which form of Sweet Pepper has the lowest glycemic load?
Roasted bell peppers in brine has the lowest glycemic load of all forms of Sweet Pepper in this database (1 per 100 g).
Check Roasted bell peppers in brine in the Logi app, with your portion.
