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Dried Mexican pepper Calories
Flavor-dense dried chili pepper used in small amounts; rich in fiber and vitamin C for its weight.
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
Quick answer
1 tablespoon (shredded) of Dried Mexican pepper (6 g) has 17 calories. That works out to 282 calories per 100 g. It contains 3 g of carbs, 0.7 g of protein, 0.9 g of fat and 2.1 g of fiber. Its 1.8 mg of Vitamin E covers 12% of the Daily Value. Its glycemic index is 32 (low), so it raises blood sugar slowly.
Dried Mexican pepper Nutrition Facts
Selected: 1 tablespoon (shredded) · 6 g
17
KCAL / 6G
Carbs
3g
· 1% DV
Protein
0.7g
· 1% DV
Fat
0.9g
· 1% DV
Fiber
2.1g
· 8% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 52% · Protein 12% · Fat 36%
Dried Mexican pepper nutrition facts table · 1 tablespoon (shredded) (6 g)
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 17 kcal | |
| Total fat | 0.9 g | 1% |
| Saturated fat | 0.15 g | 1% |
| Trans fat | 0 g | |
| Sodium | 1.8 mg | 0% |
| Total carbohydrate | 3 g | 1% |
| Fiber | 2.1 g | 8% |
| Protein | 0.7 g | 1% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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How Many Calories in 1 Tablespoon of Shredded Dried Mexican pepper?
| Serving | Amount | Calories |
|---|---|---|
| 1 tablespoon (shredded) | 6 g | 17 kcal |
| 1 teaspoon (shredded) | 2 g | 6 kcal |
| 1 piece (small) | 3 g | 8 kcal |
| 1 piece (medium) | 6 g | 17 kcal |
| 1 piece (large) | 10 g | 28 kcal |
| 2 tablespoon (shredded) | 12 g | 34 kcal |
| 1 cup (shredded) | 24 g | 68 kcal |
| 1 ounce (whole) | 28 g | 79 kcal |
| 1 cup (whole) | 40 g | 113 kcal |
| 100 g | 100 g | 282 kcal |
Calculated from 282 calories per 100 g.
Frequently Asked Questions About Dried Mexican pepper
How do you use dried Mexican pepper?
Dried Mexican pepper can season sauces, soups, stews, marinades, and meat or bean dishes. Crumble it into a dish for scattered heat, or soak and blend it into a paste when you want its flavor spread evenly through a sauce.
How do you rehydrate dried Mexican pepper?
Remove the stem, then soak dried Mexican pepper in hot water for about 15–20 minutes, until pliable. Drain and chop or blend it. You can add a little soaking liquid to a sauce, but taste it first because it may be bitter.
How spicy is dried Mexican pepper?
The heat of dried Mexican pepper varies because the name can refer to different Mexican chili varieties. Taste a small piece before cooking with it, then add the pepper gradually; removing the seeds and inner ribs can make the result milder.
What can I substitute for dried Mexican pepper?
Another dried red chili is the closest substitute for dried Mexican pepper, though its flavor and heat may differ. Start with a smaller amount and adjust to taste. Chili powder works in a pinch, but it will not give the same texture or depth.
Do you remove the seeds from dried Mexican pepper?
You do not have to remove the seeds from dried Mexican pepper. Shake them out after opening the pod for a milder, smoother sauce; leave some in if you want more heat. The pale inner ribs can also contribute substantial pungency.
How should dried Mexican pepper be stored?
Store dried Mexican pepper in an airtight container in a cool, dark, dry place. Keep moisture out to prevent mold and protect its aroma from fading. Discard peppers that smell musty or show signs of mold.
Can you make chili powder from dried Mexican pepper?
Yes, you can make chili powder by removing the stems and grinding dried Mexican pepper in a clean spice grinder. Work in a ventilated area, avoid touching your eyes, and let the dust settle before opening the grinder.
Can you eat dried Mexican pepper without cooking it?
Yes, dried Mexican pepper can be eaten without cooking if it is clean and in good condition, but it is tough and may taste harsh on its own. Crumble it into a dish or soak it first for a softer texture and more even flavor.
What dishes go well with dried Mexican pepper?
Dried Mexican pepper pairs well with beans, tomato-based sauces, soups, stews, roasted vegetables, and grilled meats. Add it to the cooking liquid or blend a rehydrated pepper into a sauce; its flavor suits slow-cooked dishes especially well.
Can dried Mexican pepper upset your stomach?
Yes, dried Mexican pepper can trigger heartburn or digestive discomfort in people sensitive to spicy foods. Use a small amount or avoid it if it causes symptoms; persistent or severe discomfort warrants advice from a healthcare professional.
Dried Mexican pepper Vitamins & Minerals
Vitamins
Vitamin E
1.79mg · 12% DV
B6
0.15mg · 9% DV
B2
0.07mg · 5% DV
Vitamin C
4.58mg · 5% DV
Minerals
Manganese
0.1mg · 4% DV
Potassium ⭐
121mg · 4% DV
Iron
0.47mg · 3% DV
Phosphorus
18mg · 3% DV
Sodium
1.8mg · 0% DV
Dried Mexican pepper Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
How to Burn Off Dried Mexican pepper
To burn the 17 calories in 1 tablespoon (shredded) (6 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
What is Dried Mexican pepper?
Dried Mexican pepper refers to fresh Mexican chiles preserved by drying; it can describe several varieties rather than one specific pepper. Depending on the chile, it may be mildly fruity or quite hot. The dried skin can feel leathery or brittle, while soaking softens it for blending into a sauce. Toasting it briefly can deepen its aroma, but take care not to scorch it, which can make the flavour bitter.
In Mexican cooking, dried chiles are commonly rehydrated for salsas, adobo-style marinades, soups and stews, or crumbled into dishes for a concentrated kick. They also work in home kitchens elsewhere, stirred into beans or tomato sauces. It is fibre-rich by weight, but usually eaten in small amounts. Start with a little, remove the seeds for a gentler result, and adjust to taste.
How Nutritious Is Dried Mexican pepper?
Nutrient density
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Satiety score
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
Is Dried Mexican pepper Processed?
NOVA 2
Minimally Processed
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.
Does Dried Mexican pepper Contain Allergens?
No known major allergens
Which Diets Is Dried Mexican pepper Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
Dried Mexican pepper Fat Profile
SATURATED
0.15g
MONOUNSATURATED
0.11g
POLYUNSATURATED
0.43g
Omega 6:3 ratio 41:1
Above the ideal 4:1 (41:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.