Chilli Peppers
Nutritional Value
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 166 kJ (40 kcal) |
Carbohydrates | 8.8 g |
– Sugars | 5.3 g |
– Dietary fiber | 1.5 g |
Fat | 0.4 g |
Protein | 1.9 g |
Water | 88 g |
Vitamin A equiv. | 48 μg (6%) |
– beta-carotene | 534 μg (5%) |
Vitamin B6 | 0.51 mg (39%) |
Vitamin C | 144 mg (173%) |
Iron | 1 mg (8%) |
Magnesium | 23 mg (6%) |
Potassium | 322 mg (7%) |
Capsaicin | 0.01g – 6 g |
Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database |
Red chilies contain high amounts of vitamin C and carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, andvitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.
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