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Vitamin C-rich hot pepper
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (medium) of Roasted Harras Pepper (35 g) has 10 calories. That works out to 28 calories per 100 g. It contains 2 g of carbs, 0.4 g of protein, 0.1 g of fat and 0.7 g of fiber. Its 33.6 mg of Vitamin C covers 37% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (medium) · 35 g
10
KCAL / 35G
Carbs
2g
· 1% DV
Protein
0.4g
· 1% DV
Fat
0.1g
· 0% DV
Fiber
0.7g
· 3% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 76% · Protein 15% · Fat 9%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 10 kcal | |
| Total fat | 0.1 g | 0% |
| Saturated fat | 0.01 g | 0% |
| Trans fat | 0 g | |
| Sodium | 2.45 mg | 0% |
| Total carbohydrate | 2 g | 1% |
| Fiber | 0.7 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 (medium) | 35 g | 10 kcal |
| 1 tablespoon (diced) | 12 g | 3 kcal |
| 1 piece (small) | 15 g | 4 kcal |
| 2 tablespoon (diced) | 24 g | 7 kcal |
| 1 serving (medium) | 50 g | 14 kcal |
| 1 piece (large) | 60 g | 17 kcal |
| 1 cup (chopped) | 85 g | 24 kcal |
| 1 piece (jumbo) | 90 g | 25 kcal |
| 100 g | 100 g | 28 kcal |
Calculated from 28 calories per 100 g.
To make Roasted Harras Pepper at home, wash and dry the peppers, then roast them under a hot grill, over a flame, or in a hot pan until the skins blister and char in spots. Let them cool briefly before peeling.
Usually, yes: peeling Roasted Harras Pepper removes the loosened, blackened skin and gives it a smoother texture. Let the roasted peppers sit covered briefly so the skins loosen, then rub or peel them off by hand.
Yes, Roasted Harras Pepper is identified as a hot pepper, though the heat can vary between peppers. If you are unsure of your tolerance, taste a small piece first; yogurt or another cool accompaniment can temper the heat.
Roasted Harras Pepper works well in sandwiches, wraps, pasta, omelets, and dips. Its soft texture and smoky flavor make it especially useful as a topping or mix-in; add it near the end of cooking if you want to preserve its texture.
Refrigerate Roasted Harras Pepper after opening, using a clean, covered container if you remove it from its original packaging. Follow the package’s storage directions for a jarred product, and avoid leaving the pepper out at room temperature for extended periods.
Yes, Roasted Harras Pepper can be frozen. Cool it first, divide it into portions, and seal it in a freezer-safe container or bag. Its texture may soften after thawing, so use thawed pepper in cooked dishes, sauces, or dips.
Yes, the seeds in Roasted Harras Pepper are edible, but they can contribute to the pepper’s heat. Remove them before serving if you want a milder result, taking care not to touch your eyes after handling a hot pepper.
Sometimes, but Roasted Harras Pepper is a hot pepper, while bell pepper is usually much milder and fleshier. Use less Harras pepper than the recipe’s bell pepper amount at first, and adjust for both heat and texture.
Yes, roasting can reduce some of the vitamin C in Roasted Harras Pepper because vitamin C is sensitive to heat. The pepper can still contribute some vitamin C, and avoiding unnecessarily long roasting helps limit the loss.
Discard Roasted Harras Pepper if you notice mold, an off smell, unusual sliminess, or a damaged or swollen jar. Do not taste it to check whether it is safe; when a packaged product has been opened, follow its storage instructions.
Vitamins
Vitamin C
33.6mg · 37% DV
B6
0.12mg · 7% DV
B2
0.03mg · 2% DV
B3
0.39mg · 2% DV
Minerals
Copper
0.04mg · 4% DV
Potassium ⭐
86mg · 3% DV
Manganese
0.05mg · 2% DV
Magnesium
7mg · 2% DV
Sodium
2.45mg · 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 (medium) (35 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.
Roasted Harras pepper is a hot pepper cooked until tender, with roasting bringing out its aroma and adding a lightly smoky note. It can be served peeled or with the skin left on, depending on the preparation.
In Turkey, roasted peppers are commonly served as part of a meze spread, added to salads and sandwiches, or placed alongside a main dish. Olive oil, garlic and yogurt make natural partners, while bread is handy for scooping up the juices. It is a light vegetable choice with some fibre and is noted for its vitamin C. If the heat is strong, serve it with yogurt or use a smaller portion.
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 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.
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
0.04g
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Nutrition data compiled from USDA FoodData Central and scientific sources.