Know what’s on your plate
Jalapeno pepper
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 29 kcal —
- Protein 0.9 g 2%
- Carbohydrate 3.7 g 1%
- Fat 0.4 g 0%
- Saturated fat 0.1 g 0%
- Fibre 2.8 g 10%
- Sugars 4.1 g —
- Sodium 3 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 54 µg 6%
- Vitamin C 119 mg 132%
- Vitamin D 0 µg 0%
- Vitamin E 3.6 mg 24%
- Vitamin K 18.5 µg 15%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.07 mg 5%
- Niacin (B3) 1.3 mg 8%
- Pantothenic acid (B5) 0.32 mg 6%
- Vitamin B6 0.42 mg 25%
- Folate (B9) 27 µg 7%
- Vitamin B12 0 µg 0%
- Choline 7.5 mg 1%
Minerals
- Calcium 12 mg 1%
- Iron 0.25 mg 1%
- Magnesium 15 mg 4%
- Phosphorus 26 mg 2%
- Potassium 248 mg 5%
- Zinc 0.14 mg 1%
- Copper 0.05 mg 5%
- Manganese 0.1 mg 4%
- Selenium 0.4 µg 1%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 29 | 0.9 g | 3.7 g | 0.4 g |
| 1 × cup, sliced | 90 g | 26 | 0.8 g | 3.3 g | 0.3 g |
| 1 × pepper | 14 g | 4 | 0.1 g | 0.5 g | 0.1 g |
| 2 × cup, sliced | 180 g | 52 | 1.6 g | 6.7 g | 0.7 g |
| ½ × cup, sliced | 45 g | 13 | 0.4 g | 1.7 g | 0.2 g |
| 3 × cup, sliced | 270 g | 78 | 2.5 g | 10 g | 1 g |
| 4 × cup, sliced | 360 g | 104 | 3.3 g | 13 g | 1.3 g |
Similar foods
- Jalapeñoraw29 kcal / 100 g
- Serrano pepperraw32 kcal / 100 g
- Hot chili pepperred or green, raw40 kcal / 100 g
- Banana pepperraw27 kcal / 100 g
- Chili pepperraw37 kcal / 100 g
- Green hot chili pepperraw40 kcal / 100 g
- Hungarian pepperraw29 kcal / 100 g
- Red hot chili pepperraw40 kcal / 100 g
- Green chilli pepperraw20 kcal / 100 g
- Red pepperraw29 kcal / 100 g
Questions about Jalapeno pepper
How hot are jalapeño peppers, and how can you make one milder?
The heat is concentrated mostly in the pale ribs and seeds, so scrape those out for a gentler bite. Removing them does not make the pepper completely mild; taste a small piece first.
How do you roast jalapeño peppers?
Put them under a hot grill, turning often, until the skins are blistered and blackened in places, usually about 5–8 minutes. Cover them for 10 minutes, then rub off loose skin; use the flesh in salsa, sauces or fillings.
How do you pickle jalapeño peppers?
Slice them into rings and pour over a hot mixture of equal parts vinegar and water with salt and a little sugar. Cool, cover and refrigerate; they are ready to eat after a few hours and keep for a few weeks in the fridge.
How should you store fresh jalapeño peppers?
Keep them unwashed in a paper or perforated bag in the fridge, and wash just before using. Use them while they are firm and unwrinkled; freeze whole or sliced peppers if you need to keep them longer.
What goes well with jalapeño peppers?
Their fresh, grassy heat works well with lime, coriander, tomatoes, beans, cheese and grilled meat. Add slices to tacos or nachos, or blend them into salsa and hot sauce.
What can you use instead of a jalapeño pepper?
For a similar fresh chilli flavour, use a serrano, but start with less: it is usually hotter. A banana pepper gives a milder, tangier result, while a pinch of dried chilli works in cooked dishes but lacks the fresh crunch.
Are jalapeño peppers a good source of vitamin C?
Yes. Jalapeño peppers are high in vitamin C, with 119 mg per 100 g. Raw peppers retain more vitamin C than peppers cooked for a long time.
How do you handle jalapeño peppers without getting chilli heat on your hands?
Wear disposable gloves when slicing them, and avoid touching your eyes or face. Wash your hands, knife and chopping board thoroughly with soap and water afterwards; chilli heat can linger on skin.
Source: USDA FoodData Central 168576 · per 100 g · carbohydrate per EU label, fibre excluded
