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Very high in vitamin C, hot chili
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
40
KCAL / 100G
Carbs
8.8g
· 76%
Protein
1.9g
· 16%
Fat
0.4g
· 8%
Fiber
1.5g
Vitamins
Vitamin C
144mg · 160% DV
B6
0.51mg · 30% DV
Vitamin K
14µg · 12% DV
B3
1.24mg · 8% DV
Minerals
Potassium ⭐
322mg · 9% DV
Iron
1mg · 6% DV
Phosphorus
43mg · 6% DV
Magnesium
23mg · 5% 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
0.02g
POLYUNSATURATED
0.19g
Omega 6:3 ratio 18:1
Above the ideal 4:1 (18:1).
Removing the seeds and especially the pale inner membranes can reduce the heat. Serving them with yogurt, cheese, or an oily dish can also soften the burning sensation better than water.
Yes, disposable gloves are a sensible choice, particularly when handling several peppers. Capsaicin can remain on the skin and cause intense burning if it reaches the eyes, nose, or contact lenses.
Keep them dry and unwashed in the refrigerator's crisper drawer, ideally in a loosely closed bag or container. They are best used while firm and glossy; discard peppers with mold, slime, or an off smell.
Yes. Wash and dry them thoroughly, then freeze them whole or sliced in an airtight container. They will soften after thawing, so they work best in cooked dishes, soups, and sauces.
No. Cooking can mellow and spread the flavor through a dish, but capsaicin, the compound responsible for heat, is relatively heat-stable. Prolonged cooking may reduce some heat-sensitive vitamins.
They pair well with eggs, beans, tomato sauces, grilled meat, fish, and stir-fries. Fat-containing foods such as olive oil, avocado, dairy, or tahini help carry the flavor and make the heat feel less sharp.
In many cases, yes: hot bird peppers are usually much hotter than jalapeños. Heat can still vary considerably by variety, ripeness, and growing conditions, so taste a small amount first.
Capsaicin may slightly and temporarily increase heat production and affect appetite in some people, but it does not create meaningful permanent metabolic change on its own. It is not a substitute for overall eating habits and physical activity.
They can trigger heartburn, stomach discomfort, urgency, or diarrhea in sensitive people. Those with reflux, gastritis, irritable bowel syndrome, or active hemorrhoid symptoms may need to limit or avoid them based on tolerance.
Yes, provided you use a tested pickling recipe with the correct vinegar acidity and processing method. Use clean jars, keep peppers covered by the brine, and do not improvise the vinegar-to-water ratio for shelf-stable pickles.
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Nutrition data compiled from USDA FoodData Central and scientific sources.