United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  11982, Peppers, pasilla, dried
heading Nutrient Unit
Value per 100 g

pepper 7 g
Proximates Water g 14.84 1.04
Proximates Energy kcal 345 24
Proximates Protein g 12.35 0.86
Proximates Total lipid (fat) g 15.85 1.11
Proximates Carbohydrate, by difference g 51.13 3.58
Proximates Fiber, total dietary g 26.8 1.9
Minerals Calcium, Ca mg 97 7
Minerals Iron, Fe mg 9.83 0.69
Minerals Magnesium, Mg mg 130 9
Minerals Phosphorus, P mg 267 19
Minerals Potassium, K mg 2222 156
Minerals Sodium, Na mg 89 6
Minerals Zinc, Zn mg 1.40 0.10
Vitamins Vitamin C, total ascorbic acid mg 6.4 0.4
Vitamins Thiamin mg 0.172 0.012
Vitamins Riboflavin mg 3.197 0.224
Vitamins Niacin mg 7.175 0.502
Vitamins Vitamin B-6 mg 4.228 0.296
Vitamins Folate, DFE µg 170 12
Vitamins Vitamin B-12 µg 0.00 0.00
Vitamins Vitamin A, RAE µg 1788 125
Vitamins Vitamin A, IU IU 35760 2503
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0
Vitamins Vitamin D IU 0 0
Lipids Fatty acids, total trans g 0.000 0.000
Lipids Cholesterol mg 0 0