Peppers, jalapeno, 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 | 118.6 MG | 132% | |
| Thiamin | 0.0 MG | 3% | |
| Riboflavin | 0.1 MG | 5% | |
| Niacin | 1.3 MG | 8% | |
| Pantothenic acid | 0.3 MG | 6% | |
| Vitamin B-6 | 0.4 MG | 25% | |
| Folate, total | 27 UG | 7% | |
| Choline, total | 7.5 MG | 1% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 54 UG | 6% | |
| Vitamin E (alpha-tocopherol) | 3.6 MG | 24% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 18.5 UG | 15% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 12 MG | 1% | |
| Iron, Fe | 0.3 MG | 1% | |
| Magnesium, Mg | 15 MG | 4% | |
| Phosphorus, P | 26 MG | 2% | |
| Potassium, K | 248 MG | 5% | |
| Sodium, Na | 3 MG | 0% | |
| Zinc, Zn | 0.1 MG | 1% | |
| Copper, Cu | 0.0 MG | 5% | |
| Manganese, Mn | 0.1 MG | 4% | |
| Selenium, Se | 0.4 UG | 1% |
Nutrition Highlights
- Very low in calories (29 kcal per 100g), suitable for weight management.
- Very low in fat (0.4g per 100g).
- Good source of dietary fiber (2.8g per 100g).
- Rich source of Vitamin C, total ascorbic acid (132% of Daily Value per 100g).
- Good source of Vitamin B-6 (25% DV).
- Good source of Vitamin E (alpha-tocopherol) (24% DV).
About Peppers, jalapeno, raw
These small, green chili peppers are known for their vibrant heat and distinctive flavor. They belong to the Capsicum family and contain capsaicin, the compound responsible for their spicy kick. Despite their fiery reputation, they're surprisingly low in calories while offering a good amount of vitamin C—providing over 100% of the daily recommended intake per 100g serving. They also contain vitamin A, vitamin K, and several B vitamins, along with antioxidants that may support immune health and reduce inflammation.
In the kitchen, they're incredibly versatile and can be used fresh, pickled, or roasted. Many people chop them raw into salsas, guacamole, or salads for a sharp, spicy bite. They're also commonly sliced into nachos, stuffed with cheese for appetizers, or blended into hot sauces. Because of their heat level, they're often used sparingly, but their bright, grassy flavor adds depth to many dishes. Those sensitive to spice can remove the seeds and membranes to reduce intensity while still enjoying their unique taste.
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