Know what’s on your plate
Banana pepper
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 27 kcal —
- Protein 1.7 g 3%
- Carbohydrate 2 g 1%
- Fat 0.5 g 1%
- Saturated fat 0 g 0%
- Fibre 3.4 g 12%
- Sugars 2 g —
- Sodium 13 mg 1%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 17 µg 2%
- Vitamin C 82.7 mg 92%
- Vitamin D 0 µg 0%
- Vitamin E 0.69 mg 5%
- Vitamin K 9.5 µg 8%
- Thiamin (B1) 0.08 mg 7%
- Riboflavin (B2) 0.05 mg 4%
- Niacin (B3) 1.2 mg 8%
- Pantothenic acid (B5) 0.27 mg 5%
- Vitamin B6 0.36 mg 21%
- Folate (B9) 29 µg 7%
- Vitamin B12 0 µg 0%
- Choline 7.4 mg 1%
Minerals
- Calcium 14 mg 1%
- Iron 0.46 mg 3%
- Magnesium 17 mg 4%
- Phosphorus 32 mg 3%
- Potassium 256 mg 5%
- Zinc 0.25 mg 2%
- Copper 0.09 mg 10%
- Manganese 0.1 mg 4%
- Selenium 0.3 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 27 | 1.7 g | 2 g | 0.5 g |
| 1 × cup | 124 g | 33 | 2.1 g | 2.4 g | 0.6 g |
| 1 × small (4" long) | 33 g | 9 | 0.5 g | 0.6 g | 0.1 g |
| 1 × medium (4-1/2" long) | 46 g | 12 | 0.8 g | 0.9 g | 0.2 g |
| 1 × large (5" long) | 75 g | 20 | 1.2 g | 1.5 g | 0.3 g |
| 2 × cup | 248 g | 67 | 4.1 g | 4.8 g | 1.1 g |
| ½ × cup | 62 g | 17 | 1 g | 1.2 g | 0.3 g |
| 3 × cup | 372 g | 100 | 6.2 g | 7.3 g | 1.7 g |
| 4 × cup | 496 g | 134 | 8.2 g | 9.7 g | 2.2 g |
Similar foods
- Bananaraw89 kcal / 100 g
- Hungarian pepperraw29 kcal / 100 g
- Jalapeno pepperraw29 kcal / 100 g
- Yellow pepperraw35 kcal / 100 g
- Serrano pepperraw32 kcal / 100 g
- Red pepperraw29 kcal / 100 g
- Yellow bell pepperraw26 kcal / 100 g
- Chili pepperraw37 kcal / 100 g
- Sweet pepperav, raw25 kcal / 100 g
- Jalapeñoraw29 kcal / 100 g
Questions about Banana pepper
Are banana peppers hot or sweet?
They are usually mild and tangy, with a gentle heat that can vary between peppers. The name describes their long, curved shape and yellow colour, not a banana-like flavour.
How do you cook banana peppers?
For a quick side, halve and deseed them, toss with a little oil, then roast at 220 °C for about 15–20 minutes until blistered and tender. You can also slice them into a pan and sauté for 5–7 minutes.
Can you eat banana peppers raw?
Yes. Wash them, remove the stalk and slice them into salads, sandwiches or a crunchy snack; the seeds and pale ribs are edible, though removing them can soften the heat.
How do you pickle banana peppers?
Slice the peppers into rings and pack them into a clean jar. Pour over hot vinegar brine made with equal parts vinegar and water, plus salt and a little sugar; chill once cool and keep refrigerated, using them within a few weeks.
What goes well with banana peppers?
Their tangy, mild bite works well in sandwiches, pizza, salads and antipasti, especially with cheese, olives, tomatoes or cured meats. Pickled rings are also a familiar topping for American-style subs.
Can you stuff banana peppers?
Yes: slit them lengthways, remove the seeds, fill with a mixture such as cream cheese and herbs, then bake at 190 °C for 15–20 minutes until tender and the filling is hot. Choose straight, firm peppers so they are easier to fill.
How should you store banana peppers?
Keep fresh peppers dry and unwashed in a perforated bag in the fridge; use them within about a week for the best crunch. Once cut, seal them in a container and use within a few days.
How nutritious are banana peppers?
A medium pepper weighing about 46 g provides 38 mg of vitamin C. Per 100 g, they are also a source of vitamin B6, at 0.36 mg.
Source: USDA FoodData Central 169394 · per 100 g · carbohydrate per EU label, fibre excluded
