Peppers, hot chili, red, 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 | 143.7 MG | 160% | |
| Thiamin | 0.1 MG | 6% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 1.2 MG | 8% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.5 MG | 30% | |
| Folate, total | 23 UG | 6% | |
| Choline, total | 10.9 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 48 UG | 5% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 5% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 14 UG | 12% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 14 MG | 1% | |
| Iron, Fe | 1.0 MG | 6% | |
| Magnesium, Mg | 23 MG | 5% | |
| Phosphorus, P | 43 MG | 3% | |
| Potassium, K | 322 MG | 7% | |
| Sodium, Na | 9 MG | 0% | |
| Zinc, Zn | 0.3 MG | 2% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.2 MG | 8% | |
| Selenium, Se | 0.5 UG | 1% |
Nutrition Highlights
- Very low in calories (40 kcal per 100g), suitable for weight management.
- Very low in fat (0.4g per 100g).
- Rich source of Vitamin C, total ascorbic acid (160% of Daily Value per 100g).
- Good source of Vitamin B-6 (30% DV).
About Peppers, hot chili, red, raw
These vibrant red vegetables are known for their intense heat and distinctive flavor. They belong to the nightshade family and are particularly rich in capsaicin, the compound responsible for their spiciness. Despite their fiery reputation, they're surprisingly low in calories while offering a notable amount of vitamin C - even more than citrus fruits per gram. They also contain significant amounts of vitamin A, vitamin B6, and various antioxidants that may support overall health.
The heat level can vary considerably depending on growing conditions and specific variety, with some being mildly warming while others deliver an intense burn. Beyond their nutritional profile, these peppers are incredibly versatile in cooking. They can be used fresh in salsas and salads, dried and ground into powder, or incorporated into sauces and marinades. Many cultures use them to add depth and complexity to dishes, from Mexican cuisine to Southeast Asian cooking. When handling them, it's worth noting that the oils can irritate skin and eyes, so wearing gloves during preparation is often recommended for those sensitive to their heat.
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