United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Try FoodData Central Basic Report:  11978, Peppers, ancho, dried
heading Nutrient Unit
Value per 100 g

pepper 17 g
Proximates Water g 22.63 3.85
Proximates Energy kcal 281 48
Proximates Protein g 11.86 2.02
Proximates Total lipid (fat) g 8.20 1.39
Proximates Carbohydrate, by difference g 51.42 8.74
Proximates Fiber, total dietary g 21.6 3.7
Minerals Calcium, Ca mg 61 10
Minerals Iron, Fe mg 10.93 1.86
Minerals Magnesium, Mg mg 113 19
Minerals Phosphorus, P mg 201 34
Minerals Potassium, K mg 2411 410
Minerals Sodium, Na mg 43 7
Minerals Zinc, Zn mg 1.42 0.24
Vitamins Vitamin C, total ascorbic acid mg 2.0 0.3
Vitamins Thiamin mg 0.179 0.030
Vitamins Riboflavin mg 2.255 0.383
Vitamins Niacin mg 6.403 1.089
Vitamins Vitamin B-6 mg 3.535 0.601
Vitamins Folate, DFE µg 69 12
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 1022 174
Vitamins Vitamin A, IU IU 20438 3474
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Lipids Fatty acids, total saturated g 0.820 0.139
Lipids Fatty acids, total monounsaturated g 0.492 0.084
Lipids Fatty acids, total polyunsaturated g 4.511 0.767
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0