United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Basic Report:  11962, Peppers, hot chile, sun-dried
heading Nutrient Unit
Value per 100 g

cup 37 g

pepper 0.5 g
Proximates Water g 7.15 2.65 0.04
Proximates Energy kcal 324 120 2
Proximates Protein g 10.58 3.91 0.05
Proximates Total lipid (fat) g 5.81 2.15 0.03
Proximates Carbohydrate, by difference g 69.86 25.85 0.35
Proximates Fiber, total dietary g 28.7 10.6 0.1
Proximates Sugars, total g 41.06 15.19 0.21
Minerals Calcium, Ca mg 45 17 0
Minerals Iron, Fe mg 6.04 2.23 0.03
Minerals Magnesium, Mg mg 88 33 0
Minerals Phosphorus, P mg 159 59 1
Minerals Potassium, K mg 1870 692 9
Minerals Sodium, Na mg 91 34 0
Minerals Zinc, Zn mg 1.02 0.38 0.01
Vitamins Vitamin C, total ascorbic acid mg 31.4 11.6 0.2
Vitamins Thiamin mg 0.081 0.030 0.000
Vitamins Riboflavin mg 1.205 0.446 0.006
Vitamins Niacin mg 8.669 3.208 0.043
Vitamins Vitamin B-6 mg 0.810 0.300 0.004
Vitamins Folate, DFE µg 51 19 0
Vitamins Vitamin B-12 µg 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 1324 490 7
Vitamins Vitamin A, IU IU 26488 9801 132
Vitamins Vitamin E (alpha-tocopherol) mg 3.14 1.16 0.02
Vitamins Vitamin D (D2 + D3) µg 0.0 0.0 0.0
Vitamins Vitamin D IU 0 0 0
Vitamins Vitamin K (phylloquinone) µg 108.2 40.0 0.5
Lipids Fatty acids, total saturated g 0.813 0.301 0.004
Lipids Fatty acids, total monounsaturated g 0.468 0.173 0.002
Lipids Fatty acids, total polyunsaturated g 3.079 1.139 0.015
Lipids Fatty acids, total trans g 0.000 0.000 0.000
Lipids Cholesterol mg 0 0 0
Other Caffeine mg 0 0 0