Know what’s on your plate
Ancho pepper
Calories & nutrition facts
dried
Nutrition facts
Per 100 g% DV- Calories 281 kcal —
- Protein 12 g 24%
- Carbohydrate 30 g 11%
- Fat 8.2 g 11%
- Saturated fat 0.8 g 4%
- Fibre 22 g 77%
- Sodium 43 mg 2%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1022 µg 114%
- Vitamin C 2 mg 2%
- Vitamin D 0 µg 0%
- Thiamin (B1) 0.18 mg 15%
- Riboflavin (B2) 2.3 mg 173%
- Niacin (B3) 6.4 mg 40%
- Pantothenic acid (B5) 2 mg 40%
- Vitamin B6 3.5 mg 208%
- Folate (B9) 69 µg 17%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 61 mg 5%
- Iron 10.9 mg 61%
- Magnesium 113 mg 27%
- Phosphorus 201 mg 16%
- Potassium 2411 mg 51%
- Zinc 1.4 mg 13%
- Copper 0.51 mg 56%
- Manganese 1.3 mg 56%
- Selenium 2.9 µg 5%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 281 | 12 g | 30 g | 8.2 g |
| 1 × pepper | 17 g | 48 | 2 g | 5.1 g | 1.4 g |
| 2 × pepper | 34 g | 96 | 4 g | 10 g | 2.8 g |
| ½ × pepper | 8.5 g | 24 | 1 g | 2.5 g | 0.7 g |
| 3 × pepper | 51 g | 143 | 6 g | 15 g | 4.2 g |
| 4 × pepper | 68 g | 191 | 8.1 g | 20 g | 5.6 g |
Similar foods
Questions about Ancho pepper
What is an ancho pepper?
It is a dried poblano chilli, usually broad and dark red-brown, with a mild heat and a sweet, fruity flavour. Anchos are often sold whole or ground.
How do you prepare a dried ancho pepper for cooking?
Remove the stem and shake out the seeds, then toast the pepper in a dry pan over medium heat for about 10–20 seconds per side, until fragrant but not scorched. Cover it with hot water and leave it to soften for 15–20 minutes before blending or chopping.
How should you store ancho peppers?
Keep whole dried anchos in an airtight container in a cool, dark, dry cupboard. Once softened, refrigerate them in their soaking liquid and use within a few days.
What dishes use ancho peppers?
Anchos are blended into Mexican mole and enchilada sauces, or added to chilli con carne and stews for gentle heat and a raisin-like depth. Toast and rehydrate them before blending into a sauce.
What can you use instead of an ancho pepper?
Use pasilla chilli for a similarly mild, dark flavour, or guajillo for a brighter, tangier sauce with more heat. If using chilli powder, start with a small amount because its strength and flavour can differ.
Are ancho peppers very hot?
They are generally among the milder dried chillies, with more fruity, smoky flavour than sharp heat. Remove the seeds and pale inner ribs for an even gentler result.
Is an ancho pepper a source of fibre and iron?
Yes. A typical 17 g portion provides 3.7 g of fibre and 1.9 mg of iron; the pepper is usually used in smaller amounts as a seasoning.
Source: USDA FoodData Central 169396 · per 100 g · carbohydrate per EU label, fibre excluded
