Pepper, hot chili, raw - Nutrition data & facts, nutritional informationHome » Vegetables and vegetable products » Fruiting vegetables

Pepper, hot chili, raw

Capsicum frutescens

	Energy Distribution % of total food energy
	Protein, total	16.7 %
	Fat, total	3.7 %
	Carbohydrate, total	79.5 %
	Alcohol	0 %

Refuse: 27%


Content per 100 grams
Energy	187	kJ
Protein, total	2	g
total-N	0.3	g
Fat, total	0.2	g
saturated fatty acids	0	g
monounsaturated fatty acids	0	g
polyunsaturated fatty acids	0.1	g
Carbohydrate, total	9.5	g
carbohydrate, available	7.7	g
added sugar	0	g
dietary fibre	1.8	g
Alcohol	0	g
Ash	0.6	g
Moisture	87.7	g

Vitamins
Vitamin A	366	RE
retinol	0	μg
ß-carotene	4390	μg
Vitamin D	0	μg
Vitamin B1, thiamin	0.09	mg
Vitamin B2, riboflavin	0.09	mg
Niacin equivalents	1.33	NE
niacin	0.9	mg
tryptophan	0.433	mg
Vitamin B6	0.278	mg
Pantothenic Acid	0.061	mg
Folates	23	μg
Vitamin B12	0	μg
Vitamin C	166	mg
L-Ascorbic Acid	166	mg

Minerals
Sodium, Na	7	mg
Potassium, K	340	mg
Calcium, Ca	14	mg
Magnesium, Mg	25	mg
Phosphorus, P	67.5	mg
Iron, Fe	1.2	mg
Copper, Cu	0.174	mg
Zinc, Zn	0.3	mg
Manganese, Mn	0.237	mg

Carbohydrates
C 12:0	0	g
C 14:0	0.001	g
C 16:0	0.015	g
C 18:0	0.003	g
C 16:1	0	g
C 18:1, n-9	0.011	g
C 18:2, n-6	0.105	g
C 18:3, n-3	0.005	g

Sums lipids
Sum saturated	0.019	g
Sum monounsaturated	0.011	g
Sum polyunsaturated	0.11	g
Sum n-3 fatty acids	0.005	g
Sum n-6 fatty acids	0.105	g

Cholesterol
Cholesterol	0	mg

Amino acids
Isoleucin	64	mg
Leucine	110	mg
Lysine	90	mg
Methionine	24	mg
Cystine	38	mg
Phenylalanine	61	mg
Tyrosine	42	mg
Threonine	74	mg
Tryptophan	26	mg
Valine	83	mg
Arginine	96	mg
Histidine	42	mg
Alanine	83	mg
Aspartic acid	290	mg
Glutamic acid	260	mg
Glycine	74	mg
Proline	86	mg
Serine	80	mg

© The Food Composition Databank v7.01. Department of Nutrition, The National Food Institute, Technical University of Denmark,
ID: 0676