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Rich in vitamin C and capsaicin
In season: Summer · Autumn
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 piece (small) of Small hot pepper (5 g) has 2 calories. That works out to 40 calories per 100 g. It contains 0.4 g of carbs, 0.1 g of protein, 0 g of fat and 0.1 g of fiber. Its 7.2 mg of Vitamin C covers 8% of the Daily Value. Its glycemic index is 15 (low), so it raises blood sugar slowly.
Selected: 1 piece (small) · 5 g
2
KCAL / 5G
Carbs
0.4g
· 0% DV
Protein
0.1g
· 0% DV
Fat
0g
· 0% DV
Fiber
0.1g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 80% · Protein 20% · Fat 0%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 2 kcal | |
| Total fat | 0 g | 0% |
| Saturated fat | 0 g | 0% |
| Trans fat | 0 g | |
| Sodium | 0.35 mg | 0% |
| Total carbohydrate | 0.4 g | 0% |
| Fiber | 0.1 g | 0% |
| Protein | 0.1 g | 0% |
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) | 5 g | 2 kcal |
| 1 piece (extra small) | 3 g | 1 kcal |
| 2 piece (small) | 10 g | 4 kcal |
| 1 tablespoon (diced) | 12 g | 5 kcal |
| 2 tablespoon (diced) | 24 g | 10 kcal |
| 5 piece (small) | 25 g | 10 kcal |
| 0.25 cup (chopped) | 30 g | 12 kcal |
| ½ cup (chopped) | 60 g | 24 kcal |
| 100 g | 100 g | 40 kcal |
Calculated from 40 calories per 100 g.
A small hot pepper gets its heat from capsaicin, concentrated mainly in the pale inner ribs. The pepper’s small size does not reliably predict its heat: variety, growing conditions and ripeness can all affect how spicy it tastes.
Remove the pale inner ribs and seeds from a small hot pepper to reduce its heat. If it has already made a dish too spicy, adding a dairy ingredient such as yogurt can help; drinking water usually does little to ease capsaicin burn.
Keep a small hot pepper unwashed and dry in a breathable bag or container in the refrigerator’s crisper drawer. Wash it just before using it, since excess moisture encourages softening and spoilage.
Yes, a small hot pepper freezes well for later use in cooked dishes. Wash and dry it thoroughly, then freeze it whole or chopped. Its texture may become softer after thawing, so it is less suited to fresh salads.
Yes, you can eat a small hot pepper raw, but its capsaicin may cause a strong burning sensation in your mouth. Start with a small piece if you are unsure of its heat, and wash your hands after cutting it.
A fresh small hot pepper should feel firm and look bright, with a healthy-looking stem and no mold or mushy spots. Wrinkling and soft patches suggest it is losing freshness; its size alone does not tell you how hot it will be.
To pickle a small hot pepper, pack clean peppers into a clean jar and cover them with a vinegar-based brine. Pricking the peppers can help the brine reach inside; keep the jar stored according to a tested pickling method.
A small hot pepper adds heat to sauces, soups, stir-fries and marinades, and can also be sliced over tacos or eggs. Add it gradually and taste as you go, because peppers of similar size can vary widely in heat.
Yes, a small hot pepper can trigger heartburn, reflux symptoms or digestive discomfort in some people, especially when eaten in larger amounts. If it repeatedly causes symptoms, reduce the amount or leave it out.
Remove the seeds from a small hot pepper if you want a milder result or a smoother texture, but removing the inner ribs matters more for reducing heat. The seeds themselves are not the main source of capsaicin; they can taste hot because it coats them.
Vitamins
Vitamin C
7.2mg · 8% DV
B6
0.03mg · 2% DV
Vitamin K
0.7µg · 1% DV
B3
0.06mg · 0% DV
Minerals
Copper
0.01mg · 1% DV
Potassium ⭐
16mg · 0% DV
Manganese
0.01mg · 0% DV
Phosphorus
2.15mg · 0% DV
Sodium
0.35mg · 0% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 2 calories in 1 piece (small) (5 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.
A small hot pepper is a compact chilli used to add heat and flavour to food. It can be used fresh, dried or pickled, and is chopped into sauces, soups, stews and marinades, or served whole alongside a meal. In many cuisines, a little goes into the pan early to flavour the dish; adding it at the table lets everyone adjust the heat to taste.
Its pungency comes from capsaicin, and it is also a source of vitamin C. With 40 calories per 100 g, it contributes little energy in the small amounts usually used. The heat varies from pepper to pepper, so start sparingly. It pairs well with beans, eggs and grilled foods; yogurt or another cooling dip can soften its bite.
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
0g
MONOUNSATURATED
0g
POLYUNSATURATED
0.01g
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Nutrition data compiled from USDA FoodData Central and scientific sources.