Hot Chili Pepper
Description
Hot chili pepper, the fruit of a shrub from the genus Capsicum of the nightshade family. It contains capsicin, a resinous chemical with a burning taste. It is high in vitamin A and vitamin C, and a good source of folic acid and potassium.
Available year-round.
Note: Chiles of the same plant can range in taste from mild to hot.
Caloric Content
| 1 | 2 | |
| Calories: | 18 | 17 |
| Protein: | .90 | .61 gm |
| Carbohydrates: | 4.26 | 4.15 gm |
| Fiber: | .81 | .82 gm |
| Total fats: | .09 | .07 gm |
| Saturated fats: | .009 | .007 gm |
| Unsaturated fats: | .054 | .041 gm |
| Cholesterol: | 0 | 0 mg |
1. Fresh - 1 pepper, 45 grams
2. Canned - 1/2 cup chopped, 68 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 346 | 415 | 5000 IU |
| Thiamine: | .041 | .014 | 1.7 mg |
| Vitamin B-2: | .041 | .034 | 1.7 mg |
| Vitamin B-6: | .125 | - | 2.0 mg |
| Vitamin B-12: | 0 | 0 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | .428 | .544 | 20 mg |
| Pantothenic Acid: | .027 | - | 10 mg |
| Folic acid: | 10.5 | - | 400 mcg |
| Vitamin C: | 109.1 | 46.2 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Fresh - 1 pepper, 45 grams
2. Canned - 1/2 cup chopped, 68 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 8 | 5 | 1000 mg |
| Copper: | .078 | - | 2 mg |
| Iron: | .54 | .34 | 18 mg |
| Magnesium: | 11 | - | 400 mg |
| Manganese: | .107 | - | n/a mg |
| Phosphorus: | 20 | 12 | 1000 mg |
| Potassium: | 153 | - | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 3 | - | n/a mg |
| Zinc: | .14 | - | 15 mg |
1. Fresh - 1 pepper, 45 grams
2. Canned - 1/2 cup chopped, 68 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | .012 | .008 gm |
| Threonine: | .033 | .022 gm |
| Isoleucine: | .029 | .020 gm |
| Leucine: | .047 | .032 gm |
| Lysine: | .040 | .027 gm |
| Methionine: | .011 | .007 gm |
| Cysteine: | .017 | .012 gm |
| Phenylalanine: | .028 | .019 gm |
| Tyrosine: | .019 | .013 gm |
| Valine: | .038 | .026 gm |
| Arginine: | .043 | .029 gm |
| Histidine: | .018 | .012 gm |
| Alanine: | .037 | .025 gm |
| Aspartic acid: | .129 | .088 gm |
| Glutamic acid: | .119 | .081 gm |
| Glycine: | .033 | .022 gm |
| Proline: | .039 | .027 gm |
| Serine: | .036 | .024 gm |
1. Fresh - 1 pepper, 45 grams
2. Canned - 1/2 cup chopped, 68 grams
References
Produce Availability & Merchandising Guide. The Packer. 1989.
United States Department of Agriculture. Composition of Foods: Vegetables and Vegetable Products-Raw-Processed-Prepared. Washington D.C. 1984.
Woolf, H.B. ed. Webster's New Collegiate Dictionary. G & C Merriam: Springfield, MA. 1984.
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