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Vegetables

Peppers (Serrano) Nutrition Facts

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

Calories29

Protein0.9 g

Carbs6.1 g

Fat0.1 g

ProteinCarbsFat

Nutrition for 100 g

Calories29 kcal

Protein0.9 g

Total Fat0.1 g

Carbohydrates6.1 g

Fiber2.5 g

Sodium0 mg

Total Sugars2.524 g

Source: USDA FoodData Central, record 2747663

Nutrients

Full nutrient profile

Proximates

Water92.38 g

Nitrogen0.1369 g

Protein0.855625 g

Total lipid (fat)0.1406 g

Ash0.4875 g

Carbohydrates

Carbohydrate, by difference6.136275 g

Fiber, total dietary2.521 g

Sugars, Total2.524 g

Sucrose0 g

Glucose1.331 g

Fructose1.194 g

Lactose0 g

Maltose0 g

Minerals

Calcium, Ca12.86 mg

Iron, Fe0.05725 mg

Magnesium, Mg12.68 mg

Phosphorus, P24.25 mg

Potassium, K224.5 mg

Sodium, Na0 mg

Zinc, Zn0.138 mg

Copper, Cu0.06077 mg

Manganese, Mn0.1288 mg

Vitamins and other components

Vitamin C, total ascorbic acid94.61 mg

Vitamin B-60.3904 mg

Biotin2.063 ug

Folate, total28.23 ug

Interesting fact

Small Pepper, Real Ascorbic Acid

Serranos are eaten by the spoonful rather than the cupful, but the flesh is not just heat: a cup of raw chopped serrano carries about 47 mg of vitamin C, roughly half the 90 mg Daily Value.

Source: NIH Office of Dietary Supplements

Practical guidance

How to choose and store Peppers (Serrano)

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 1gC 6.4gF 0.2g

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