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Jalapeno Peppers

Jalapeno Peppers
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The jalapeño is a medium-sized chili pepper. A mature jalapeño fruit is 2–3½ inches long and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. It is a cultivar of the species Capsicum annuum originating in Mexico, which is a bush that grows 2–4 feet tall. It is named after Xalapa, Veracruz, where it was traditionally cultivated.

About 160 square kilometres (40,000 acres) are dedicated for the cultivation in Mexico, primarily in the Papaloapan river basin in the north of the state of Veracruz and in the Delicias, Chihuahua, area. Jalapeños are cultivated on smaller scales in Jalisco, Nayarit, Sonora, Sinaloa, and Chiapas. Jalapeño juice is often used as a remedy for seasonal allergies and cardiovascular problems.

Jalapenos are mostly available green, turning red as they mature. These peppers contain a negligible amount of calories, with only 4 calories in one pepper. They also have less than a gram each of protein and fat and just 0.91 gram of carbohydrates in a serving, making them a good choice for low-carb diets.

Like other peppers, jalapenos are a rich source of vitamin C, with almost 17 milligrams in a small pepper. That is equal to 18 percent of the recommended daily allowance for men and 23 percent for women. Vitamin C is an antioxidant that helps prevent damage from free radicals, rogue molecules that can cause cell damage in your body. Jalapenos also supply a good amount of vitamin A, which supports skin and eye health; one pepper offers 17 percent of the RDA for men and 22 percent for women.

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Nutrition Data for Peppers, jalapeno, raw (11979)

NutrientNutrient value per 100 gm1 cup, sliced1 pepper
Water91.69 g82.521 g12.8366 g
Energy29 kcal26.1 kcal4.06 kcal
Protein0.91 g0.819 g0.1274 g
Total lipid (fat)0.37 g0.333 g0.0518 g
Carbohydrate, by difference6.5 g5.85 g0.91 g
Fiber, total dietary2.8 g2.52 g0.392 g
Sugars, total4.12 g3.708 g0.5768 g
NutrientNutrient value per 100 gm1 cup, sliced1 pepper
Calcium, Ca12 mg10.8 mg1.68 mg
Iron, Fe0.25 mg0.225 mg0.035 mg
Magnesium, Mg15 mg13.5 mg2.1 mg
Phosphorus, P26 mg23.4 mg3.64 mg
Potassium, K248 mg223.2 mg34.72 mg
Sodium, Na3 mg2.7 mg0.42 mg
Zinc, Zn0.14 mg0.126 mg0.0196 mg
NutrientNutrient value per 100 gm1 cup, sliced1 pepper
Vitamin C, total ascorbic acid118.6 mg106.74 mg16.604 mg
Thiamin0.04 mg0.036 mg0.0056 mg
Riboflavin0.07 mg0.063 mg0.0098 mg
Niacin1.28 mg1.152 mg0.1792 mg
Vitamin B-60.419 mg0.3771 mg0.05866 mg
Folate, DFE27 µg24.3 µg3.78 µg
Vitamin B-120 µg0 µg0 µg
Vitamin A, RAE54 µg48.6 µg7.56 µg
Vitamin A, IU1078 IU970.2 IU150.92 IU
Vitamin E (alpha-tocopherol)3.58 mg3.222 mg0.5012 mg
Vitamin D (D2 + D3)0 µg0 µg0 µg
Vitamin D0 IU0 IU0 IU
Vitamin K (phylloquinone)18.5 µg16.65 µg2.59 µg
NutrientNutrient value per 100 gm1 cup, sliced1 pepper
Fatty acids, total saturated0.092 g0.0828 g0.01288 g
Fatty acids, total monounsaturated0.029 g0.0261 g0.00406 g
Fatty acids, total polyunsaturated0.112 g0.1008 g0.01568 g
Fatty acids, total trans0 g0 g0 g
Cholesterol0 mg0 mg0 mg
NutrientNutrient value per 100 gm1 cup, sliced1 pepper
Caffeine0 mg0 mg0 mg
U.S. Department of Agriculture, Agricultural Research Service. 2013. USDA National Nutrient Database for Standard Reference, Release 26. Nutrient Data Laboratory Home Page
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