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Spicy pepper rich in vitamin C and antioxidants, low in calories.
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
40
KCAL / 100G
Carbs
8.8g
· 76%
Protein
1.9g
· 16%
Fat
0.4g
· 8%
Fiber
2.5g
Vitamins
Vitamin C
144mg · 160% DV
Vitamin A
530µg · 59% DV
B6
0.51mg · 30% DV
Vitamin K
14µg · 12% DV
Minerals
Potassium ⭐
322mg · 9% DV
Iron
1mg · 6% DV
Magnesium
23mg · 5% DV
Phosphorus
26mg · 4% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.03g
POLYUNSATURATED
0.09g
Omega 6:3 ratio 2.7:1
Below the ideal 4:1 — a good omega balance.
Both work well: raw peppers stay crisp and juicy, while cooking makes them softer and often slightly sweeter. Raw is great in salads and breakfast spreads, while cooked versions suit sautés, roasting, and egg dishes.
Removing the seeds and white membranes can reduce some of the heat. Pairing it with yogurt, olive oil, or tomato can also make the burn feel milder.
Stored unwashed, dry, and loosely packed in the refrigerator, it usually keeps well for several days. Discard it if it becomes slimy, moldy, or heavily wrinkled.
Yes, it can be frozen raw in pieces or briefly sautéed first. After thawing, the texture will be softer, so it is usually better for cooked dishes than for fresh salads.
It goes especially well with eggs, yogurt, cheese, tomatoes, olive oil, and grilled meat or fish. These pairings can make a meal feel more balanced and satisfying.
On its own, it is a light pre-workout option but may not be filling enough for long sessions. After training, it works better as part of a meal with a protein source such as eggs, yogurt, or legumes.
Usually yes, but spicy peppers can trigger discomfort in some people, especially if they are prone to reflux or a sensitive stomach. If that happens, eat a smaller amount or combine it with milder foods.
It is often considered fleshier, juicier, and more aromatic than many standard long green peppers. Heat can vary a lot by variety and growing conditions, so one pepper may be mild while another is quite hot.
If you want it to last longer, it is usually better to store it unwashed and dry. Washing right before use helps avoid extra surface moisture that can speed spoilage.
Most people can enjoy it, but those with reflux, gastritis, or a strong sensitivity to spicy foods may need to limit it. Very hot peppers can also be uncomfortable for children or anyone with a delicate stomach.
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Nutrition data compiled from USDA FoodData Central and scientific sources.