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Peppers (Jalapeno) Nutrition Facts

Peppers (Jalapeno)

Peppers (Jalapeno) are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide potassium and vitamin C.

Calories24
Protein0.6 g
Carbs5.1 g
Fat0.1 g
ProteinCarbsFat

Nutrition for 100 g

Calories24 kcal
Protein0.6 g
Total Fat0.1 g
Carbohydrates5.1 g
Fiber1.7 g
Total Sugars2.703 g
Sodium0 mg
Nutrients

Full nutrient profile

Proximates
Water93.8 g
Nitrogen0.09938 g
Protein0.621125 g
Total lipid (fat)0.1488 g
Ash0.3544 g
Carbohydrates
Carbohydrate, by difference5.075675 g
Fiber, total dietary1.725 g
Sugars, Total2.703 g
Sucrose0 g
Glucose1.129 g
Fructose1.574 g
Lactose0 g
Maltose0 g
Minerals
Calcium, Ca10.1 mg
Iron, Fe0.03763 mg
Magnesium, Mg8.946 mg
Phosphorus, P19.07 mg
Potassium, K166.9 mg
Sodium, Na0 mg
Zinc, Zn0.09438 mg
Copper, Cu0.05054 mg
Manganese, Mn0.07738 mg
Vitamins and other components
Vitamin C, total ascorbic acid89.94 mg
Vitamin B-60.2671 mg
Biotin1.2 ug
Folate, total27.43 ug
Practical guidance

How to choose and store Peppers (Jalapeno)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

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