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Vitamin C, capsaicin, low calorie, antioxidant
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (small) of Small hot red pepper (30 g) has 10 calories. That works out to 32 calories per 100 g. It contains 2.2 g of carbs, 0.4 g of protein, 0.1 g of fat and 0.8 g of fiber. Its 42.9 mg of Vitamin C covers 48% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (small) · 30 g
10
KCAL / 30G
Carbs
2.2g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.8g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 78% · Protein 14% · Fat 8%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 10 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 2.1 mg | 0% |
| Total carbohydrate | 2.2 g | 1% |
| Fiber | 0.8 g | 3% |
| Protein | 0.4 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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| Serving | Amount | Calories |
|---|---|---|
| 1 piece (small) | 30 g | 10 kcal |
| 1 tablespoon (chopped) | 10 g | 3 kcal |
| 1 piece (extra small) | 15 g | 5 kcal |
| 1 serving (medium) | 40 g | 13 kcal |
| 1 piece (medium) | 50 g | 16 kcal |
| 2 piece (small) | 60 g | 19 kcal |
| 1 piece (large) | 80 g | 26 kcal |
| 1 cup (chopped) | 90 g | 29 kcal |
| 3 piece (small) | 90 g | 29 kcal |
| 100 g | 100 g | 32 kcal |
Calculated from 32 calories per 100 g.
A small hot red pepper can range from mildly warm to quite fiery; the name alone does not identify its exact heat. Taste a tiny piece first, since growing conditions and variety affect heat, and remove the inner ribs to make it milder.
A small hot red pepper adds heat to sauces, soups, stir-fries, eggs, and marinades. Chop it finely for an even distribution, or add it whole while cooking and remove it before serving if you want a gentler, less pervasive heat.
The seeds of a small hot red pepper are not usually the main source of its heat; capsaicin is concentrated mostly in the pale inner ribs, and seeds can pick up some from contact. Remove both seeds and ribs for a milder result.
Yes, you can eat a small hot red pepper raw after rinsing it and removing the stem. Slice it into salads or sandwiches, but try a small piece first because raw pepper can taste sharper and hotter than cooked pepper.
Roast a small hot red pepper under a broiler, over a flame, or on a grill, turning it until the skin is blistered and the flesh softens. Let it rest briefly in a covered bowl, then peel if desired and wash your hands.
Store a small hot red pepper unwashed in the refrigerator’s crisper drawer, in a breathable bag or container. Rinse it just before using and discard it if it becomes moldy or slimy; keeping it dry helps it stay in good condition.
Yes, a small hot red pepper freezes well for later cooking. Wash and dry it thoroughly, remove the stem, then freeze it whole or chopped in an airtight container; thawed pepper may be softer, so use it in cooked dishes.
You can use a small hot red pepper in place of cayenne, but the two are not interchangeable measure for measure: fresh pepper contains moisture and its heat varies. Add it gradually, taste the dish, and adjust the amount rather than assuming equal strength.
No, a small hot red pepper is not the same as a sweet red pepper: it contains enough capsaicin to give it heat, while sweet red peppers are mild. Their flavor and heat differ, so a sweet pepper will not reproduce the same kick in a recipe.
A small hot red pepper burns because capsaicin activates heat-sensing receptors in the mouth; it creates a burning sensation without actually raising the temperature of the tissue. Water may spread the sensation, while milk or yogurt can help ease it.
Vitamins
Vitamin C
42.9mg · 48% DV
Vitamin A
47.1µg · 5% DV
B6
0.09mg · 5% DV
Vitamin E
0.48mg · 3% DV
Minerals
Copper
0.03mg · 3% DV
Potassium ⭐
77mg · 2% DV
Manganese
0.04mg · 2% DV
Iron
0.21mg · 1% DV
Sodium
2.1mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 10 calories in 1 piece (small) (30 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.
Small hot red pepper is a little, fleshy red pepper with the pointed shape associated with Turkish kapya peppers and a distinctly spicy bite. It can be eaten raw or cooked. In Turkey, it may appear at breakfast, but it is also commonly roasted for salads and meze, chopped into egg dishes, or served pickled alongside a meal. Elsewhere, use it much like other hot peppers: add a little to sauces, sandwiches, or beans, or roast it to mellow its sharpness.
It brings plenty of flavour for few calories, along with fibre and vitamin C. Remove the seeds and inner ribs for a gentler heat, or pair it with yogurt or another cooling accompaniment.
Very 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.
Medium
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.
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
0.01g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.02g
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Nutrition data compiled from USDA FoodData Central and scientific sources.