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Aromatic onion and red pepper blend
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 tablespoon (shredded) of Onion red pepper mix (8 g) has 26 calories. That works out to 331 calories per 100 g. It contains 4.7 g of carbs, 0.8 g of protein, 0.5 g of fat and 1.3 g of fiber. Its 94.4 µg of Vitamin A covers 10% of the Daily Value. Its glycemic index is 35 (low), so it raises blood sugar slowly.
Selected: 1 tablespoon (shredded) · 8 g
26
KCAL / 8G
Carbs
4.7g
· 2% DV
Protein
0.8g
· 2% DV
Fat
0.5g
· 1% DV
Fiber
1.3g
· 5% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 71% · Protein 12% · Fat 17%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 26 kcal | |
| Total fat | 0.5 g | 1% |
| Saturated fat | 0.09 g | 0% |
| Trans fat | 0 g | |
| Sodium | 4.64 mg | 0% |
| Total carbohydrate | 4.7 g | 2% |
| Fiber | 1.3 g | 5% |
| Protein | 0.8 g | 2% |
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 tablespoon (shredded) | 8 g | 26 kcal |
| 1 teaspoon (shredded) | 3 g | 10 kcal |
| 2 tablespoon (double) | 16 g | 53 kcal |
| 1 serving (small) | 20 g | 66 kcal |
| 0.25 cup (shredded) | 22 g | 73 kcal |
| 1 serving (medium) | 35 g | 116 kcal |
| ½ cup (shredded) | 45 g | 149 kcal |
| 1 serving (large) | 50 g | 166 kcal |
| 100 g | 100 g | 331 kcal |
Calculated from 331 calories per 100 g.
Onion red pepper mix seasons soups, beans, roasted vegetables, eggs, and meat dishes. Its combination of onion and pepper is especially handy when a recipe needs both flavors; start with a small amount, taste, and add more if needed.
Sprinkle onion red pepper mix into a dish while it cooks, or briefly warm it in oil over low heat to release its aroma. Avoid prolonged high-heat frying, which can scorch the pepper and make the seasoning taste bitter.
Onion red pepper mix can range from mildly warm to noticeably hot, depending on the type and proportion of pepper flakes. Add a pinch first if you are sensitive to heat, then adjust after tasting the dish.
Yes, you can make onion red pepper mix by combining dried onion flakes or onion powder with red pepper flakes. Add optional seasonings to taste, then keep the homemade blend in a tightly sealed, dry container.
Use dried onion and red pepper flakes separately as a substitute for onion red pepper mix. Add them gradually because commercial blends can differ in strength and ingredients; fresh onion is not a direct swap for dried onion in texture or moisture.
Add onion red pepper mix toward the end of cooking when preparing it in a skillet, so the pepper does not burn. In soups and stews, a short simmer is enough to let the dried onion and pepper flavor the dish.
Store onion red pepper mix in an airtight container in a cool, dry place away from sunlight. Keep it away from steam while cooking, since moisture can cause clumping and reduce the blend’s aroma.
Yes, onion red pepper mix works well in scrambled eggs and omelets. Add it near the end of cooking to keep the pepper from scorching, and begin with a light sprinkle if the mix’s heat level is unfamiliar.
Yes, stir onion red pepper mix into plain yogurt for a quick savory dip or topping. Let it stand briefly before serving so the dried onion can soften, then taste and adjust the seasoning.
No, onion red pepper mix does not fully replace fresh onion and chili flakes. It adds a convenient dried seasoning, but it lacks fresh onion’s moisture and texture, so use fresh onion when those qualities matter to the recipe.
Vitamins
Vitamin A
94.4µg · 10% DV
Vitamin C
4.64mg · 5% DV
B6
0.08mg · 5% DV
Vitamin E
0.33mg · 2% DV
Minerals
Potassium ⭐
102mg · 3% DV
Manganese
0.07mg · 3% DV
Phosphorus
18mg · 3% DV
Copper
0.02mg · 2% DV
Sodium
4.64mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 26 calories in 1 tablespoon (shredded) (8 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.
Onion red pepper mix combines dried onion with red pepper flakes, often the Turkish-style pul biber. The onion brings a savoury, gently sweet note, while the pepper adds warmth and a fruity edge; the heat can vary with the pepper used. It is a seasoning blend rather than a ready-to-eat dish.
Sprinkle it into soups, beans, eggs, roasted vegetables or meat, or stir it into yoghurt and oil for a quick dip or dressing. Its dried ingredients make it flavourful and fibre-rich in concentrated amounts, though a little usually goes a long way. Add it gradually if you prefer milder food, or bloom it briefly in warm oil to spread its aroma through a dish.
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 3
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.
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
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.09g
MONOUNSATURATED
0.1g
POLYUNSATURATED
0.18g
Omega 6:3 ratio 17:1
Above the ideal 4:1 (17:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.