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Vegetables

Peppers (Jalapeno) Nutrition Facts

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

Sodium0 mg

Total Sugars2.703 g

Source: USDA FoodData Central, record 2747661

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

Interesting fact

What Makes The Burn

The heat in a jalapeno is one compound, capsaicin (8-methyl-N-vanillyl-6-nonivamide), and USDA puts the ripe red jalapeno at 6,000 to 14,000 Scoville heat units. A cup of raw sliced jalapeno also carries about 107 mg of vitamin C.

Source: USDA Agricultural Marketing Service

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.

100 g

P 0.9gC 5.4gF 0.1g

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