Peppers, hot chile, sun-dried — Food Nutrition Browser

Composition

Energy

Protein 10.6 g · 42 kcal/100g

Fat 5.8 g · 52 kcal/100g

Carbs 69.9 g · 279 kcal/100g

Fiber 28.7 g

Water 7 g

Total energy 324 kcal

Energy is predominantly from carbs (75%); EFSA recommends 45–60% for a balanced diet

Total fat

5.8g

Saturated

0.8g

Monounsat.

0.5g

Polyunsat.

3.1g

Omega-6

3.06g

Saturated fat is 2.3% of energy, within the WHO limit of 10%.

Histidine 100%

Isoleucine 100%

Leucine 89%

Lysine 99%

Methionine + Cysteine 100%

Phenylalanine + Tyrosine 100%

Threonine 100%

Tryptophan 100%

Valine 100%

Limiting amino acid is Leucine (89% of FAO reference). Combining with complementary protein sources raises the overall score.

Vitamins

Vitamin A 1324 µg

Vitamin C 31.4 mg

Vitamin D 0.0 µg

Vitamin E 3.1 mg

Vitamin K 108 µg

Thiamin (B1) 0.08 mg

Riboflavin (B2) 1.21 mg

Niacin (B3) 8.7 mg

Pantothenic (B5) 1.0 mg

Vitamin B6 0.81 mg

Folate (B9) 51 µg

Vitamin B12 0.00 µg

Minerals

Calcium 45 mg

Iron 6.0 mg

Magnesium 88 mg

Phosphorus 159 mg

Potassium 1870 mg

Sodium 91 mg

Zinc 1.0 mg

Copper 0.23 mg

Manganese 0.82 mg

Selenium 3.5 µg

Notable source of Vitamin A (166% of EU NRV per 100 g). Score averages coverage across 21 tracked nutrients.