Peppers, serrano, 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 | 44.9 MG | 50% | |
| Thiamin | 0.1 MG | 5% | |
| Riboflavin | 0.1 MG | 6% | |
| Niacin | 1.5 MG | 10% | |
| Pantothenic acid | 0.2 MG | 4% | |
| Vitamin B-6 | 0.5 MG | 30% | |
| Folate, total | 23 UG | 6% | |
| Choline, total | 8.9 MG | 2% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 47 UG | 5% | |
| Vitamin E (alpha-tocopherol) | 0.7 MG | 5% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 11.8 UG | 10% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 11 MG | 1% | |
| Iron, Fe | 0.9 MG | 5% | |
| Magnesium, Mg | 22 MG | 5% | |
| Phosphorus, P | 40 MG | 3% | |
| Potassium, K | 305 MG | 6% | |
| Sodium, Na | 10 MG | 0% | |
| Zinc, Zn | 0.3 MG | 2% | |
| Copper, Cu | 0.1 MG | 14% | |
| Manganese, Mn | 0.2 MG | 8% | |
| Selenium, Se | 0.4 UG | 1% |
Nutrition Highlights
- Very low in calories (32 kcal per 100g), suitable for weight management.
- Very low in fat (0.4g per 100g).
- Good source of dietary fiber (3.7g per 100g).
- Rich source of Vitamin C, total ascorbic acid (50% of Daily Value per 100g).
- Good source of Vitamin B-6 (30% DV).
About Peppers, serrano, raw
These small, slender chili peppers are known for their bright, sharp heat and vibrant green color, though they can ripen to red, orange, or yellow. Despite their modest size, they pack a notable nutritional punch. They are an excellent source of vitamin C, delivering more than the daily recommended intake per 100 grams, which supports immune function and skin health. They also provide a good amount of vitamin A, particularly in their red, fully ripened form, contributing to eye health and antioxidant protection. With a low calorie count and high fiber content, they can be a smart addition to a balanced diet, especially for those looking to add flavor without extra calories.
In the kitchen, they are widely used in Mexican and other Latin American cuisines, where their heat level—typically hotter than jalapeños—adds depth to salsas, sauces, marinades, and stir-fries. They can be used fresh, roasted, or pickled, and their seeds and membranes contain much of the heat, so removing them can tone down the spiciness. Whether blended into a fiery salsa or sliced thin as a garnish, they bring both a nutritional boost and a bold flavor that can elevate many dishes.
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