Peppers (Poblano) Nutrition Facts
Peppers (Poblano) are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide dietary fiber, potassium, and vitamin C.
Calories28
Protein1.4 g
Carbs5.1 g
Fat0.2 g
ProteinCarbsFat
Nutrition for 100 g
Calories28 kcal
Protein1.4 g
Total Fat0.2 g
Carbohydrates5.1 g
Fiber2.1 g
Total Sugars2.681 g
Sodium0 mg
Full nutrient profile
Proximates
Water92.83 g
Nitrogen0.2281 g
Protein1.425625 g
Total lipid (fat)0.1906 g
Ash0.4106 g
Carbohydrates
Carbohydrate, by difference5.143175 g
Fiber, total dietary2.07 g
Sugars, Total2.681 g
Sucrose0 g
Glucose1.575 g
Fructose1.106 g
Lactose0 g
Maltose0 g
Minerals
Calcium, Ca8.366 mg
Iron, Fe0.1171 mg
Magnesium, Mg10.73 mg
Phosphorus, P22.41 mg
Potassium, K191.6 mg
Sodium, Na0 mg
Zinc, Zn0.1284 mg
Copper, Cu0.06432 mg
Manganese, Mn0.1484 mg
Vitamins and other components
Vitamin C, total ascorbic acid128.4 mg
Niacin0.645 mg
Vitamin B-60.309 mg
Biotin1.363 ug
Folate, total26.05 ug
How to choose and store Peppers (Poblano)
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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