Peppers, pasilla, dried
* 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 | 6.4 MG | 7% | |
| Thiamin | 0.2 MG | 14% | |
| Riboflavin | 3.2 MG | 246% | |
| Niacin | 7.2 MG | 45% | |
| Pantothenic acid | 1.6 MG | 32% | |
| Vitamin B-6 | 4.2 MG | 249% | |
| Folate, total | 170 UG | 43% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 1,788 UG | 199% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 97 MG | 7% | |
| Iron, Fe | 9.8 MG | 55% | |
| Magnesium, Mg | 130 MG | 31% | |
| Phosphorus, P | 267 MG | 21% | |
| Potassium, K | 2,222 MG | 47% | |
| Sodium, Na | 89 MG | 4% | |
| Zinc, Zn | 1.4 MG | 13% | |
| Copper, Cu | 0.4 MG | 47% | |
| Manganese, Mn | 1.6 MG | 69% | |
| Selenium, Se | 3.2 UG | 6% |
Nutrition Highlights
- Good source of protein with 12.4g per 100g.
- High in dietary fiber (26.8g per 100g), supporting digestive health.
- Rich source of Iron, Fe (55% of Daily Value per 100g).
- Good source of Magnesium, Mg (31% DV).
- Good source of Phosphorus, P (21% DV).
- Good source of Potassium, K (47% DV).
About Peppers, pasilla, dried
These dried chili peppers are known for their deep, earthy flavor with a mild to moderate heat level. They are a staple in Mexican cuisine, often used to add complexity to moles, sauces, and stews. Their dark, wrinkled appearance and rich, smoky aroma make them a distinctive ingredient in both traditional and modern recipes.
Nutritionally, they are a powerhouse, offering a high fiber content that supports digestive health and helps regulate blood sugar levels. They are also a good source of protein and contain a variety of vitamins and minerals, including vitamin A, vitamin C, and iron. The capsaicin in these peppers may have anti-inflammatory properties and can boost metabolism, though their heat level is generally milder than other chili varieties, making them accessible to a wider range of palates.
In cooking, they are typically rehydrated by soaking in hot water before being blended into sauces or soups. They can also be ground into a powder to season meats, vegetables, or even chocolate-based desserts. Their versatility and nutritional profile make them a valuable addition to a balanced diet, especially for those looking to enhance flavor without relying on excessive salt or fat.
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