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. |
|
Red chilies contain large amounts of vitamin C and small amounts of 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, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their very 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.
Read more about this topic: Chili Pepper