Peppers, hot chili, green, raw
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 242.5 MG | 269% | |
| Thiamin | 0.1 MG | 8% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 1.0 MG | 6% | |
| Pantothenic acid | 0.1 MG | 1% | |
| Vitamin B-6 | 0.3 MG | 16% | |
| Folate, total | 23 UG | 6% | |
| Choline, total | 11.1 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 59 UG | 7% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 5% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 14.3 UG | 12% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 18 MG | 1% | |
| Iron, Fe | 1.2 MG | 7% | |
| Magnesium, Mg | 25 MG | 6% | |
| Phosphorus, P | 46 MG | 4% | |
| Potassium, K | 340 MG | 7% | |
| Sodium, Na | 7 MG | 0% | |
| Zinc, Zn | 0.3 MG | 3% | |
| Copper, Cu | 0.2 MG | 19% | |
| Manganese, Mn | 0.2 MG | 10% | |
| Selenium, Se | 0.5 UG | 1% |
Nutrition Highlights
- Very low in calories (40 kcal per 100g), suitable for weight management.
- Very low in fat (0.2g per 100g).
- Rich source of Vitamin C, total ascorbic acid (269% of Daily Value per 100g).
About Peppers, hot chili, green, raw
These vibrant green pods pack a surprising nutritional punch despite their small size. With just 40 calories per 100 grams, they deliver a notable 2 grams of protein and 1.5 grams of dietary fiber. The carbohydrate content sits at 9.5 grams, while the fat content remains minimal at 0.2 grams. Their most remarkable nutritional feature is their exceptionally high vitamin C content - a single serving provides more than 400% of the daily recommended intake, making them one of the most concentrated natural sources of this essential nutrient.
In the kitchen, these peppers serve multiple purposes beyond just adding heat to dishes. Their fresh, crisp texture makes them excellent for salsas, salads, and garnishes. Many cooks use them to infuse oils or vinegars with their distinctive flavor. When cooking, they can be roasted, grilled, or added to stir-fries, though their intense heat means they're typically used sparingly. The heat level varies significantly between individual peppers, so tasting a small piece before adding them to a dish is advisable. Their versatility extends to preservation methods - they can be pickled, dried, or frozen for later use. For those monitoring their heat tolerance, removing the seeds and inner membranes can reduce the intensity while maintaining much of the flavor.
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