Chilli Peppers

Nutritional Value

Peppers, hot chili, red, raw
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 potassiummagnesium, 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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