Jalapeno peppers Nutrition facts
Jalapeno peppers
Jalapeno peppers are one of the favored varieties of chili peppers used in North American cuisine especially in the Southern states where Tex-Mex cuisine is popular. Just as in other chili peppers, jalapenos also originated in Mexico. In fact, the name “jalapeno” derived from Xalapa, a provincial capital in the Eastern Mexican Veracruz state, where early settlers cultivated the crop for centuries. Later, it was introduced to the rest of the world through Spanish explorers.
Botanically, jalapenos are fruit pods from the nightshade family (Solanaceae), in the genus: Capsicum. Scientific name: Capsicum annuum.
Jalapeno is a perennial small herbaceous plant with a woody stem growing up to a meter in height. It grows well under fertile, well-drained soil conditions. Adequate sunlight and moisture requirements are the other main factors influencing foliage, flower, and fruiting conditions.
| Nutrition Principle | Nutrition Value | Percentage of RDA |
|---|---|---|
| Principle | ||
| Energy | 29 Kcal | 1.5% |
| Carbohydrates | 6.50 g | 5% |
| Protein | 0.91 g | 2% |
| Total Fat | 0.37 g | 2% |
| Cholesterol | 0 mg | 0% |
| Dietary Fiber | 2.8 g | 7% |
| Vitamins | ||
| Folates | 27 µg | 7% |
| Niacin | 1.280 mg | 8% |
| Pantothenic acid | 0.315 mg | 6% |
| Pyridoxine | 0.419 mg | 32% |
| Riboflavin | 0.070 mg | 5% |
| Thiamin | 0.040 mg | 3% |
| Vitamin A | 1078 IU | 36% |
| Vitamin C | 118.6 mg | 198% |
| Vitamin E | 3.58 mg | 24% |
| Vitamin K | 18.5 µg | 15% |
| Electrolytes | ||
| Sodium | 3 mg | <0.5% |
| Potassium | 248 mg | 5% |
| Minerals | ||
| Calcium | 12 mg | 1.2 % |
| Copper | 0.046 mg | 5% |
| Iron | 0.25 mg | 3% |
| Magnesium | 15 mg | 4% |
| Manganese | 0.097 mg | 4% |
| Phosphorus | 26 mg | 5% |
| Selenium | 0.4 µg | <1% |
| Zinc | 0.14 mg | 1% |
| Phyto-nutrients | ||
| Carotene-ß | 561 µg | -- |
| Carotene-α | 67 µg | -- |
| Cryptoxanthin-ß | 105 µg | -- |
| Lutein-zeaxanthin | 861 µg | -- |