Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 29 kCal | 1684 kCal | 1.7% | 5.9% | 5807 g |
| Proteins | 0.91 g | 76 g | 1.2% | 4.1% | 8352 g |
| Fats | 0.37 g | 56 g | 0.7% | 2.4% | 15135 g |
| Carbohydrates | 3.7 g | 219 g | 1.7% | 5.9% | 5919 g |
| Alimentary fiber | 2.8 g | 20 g | 14% | 48.3% | 714 g |
| Water | 91.69 g | 2273 g | 4% | 13.8% | 2479 g |
| Ash | 0.53 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 54 μg | 900 μg | 6% | 20.7% | 1667 g |
| alpha Carotene | 67 μg | ~ | |||
| beta Carotene | 0.561 mg | 5 mg | 11.2% | 38.6% | 891 g |
| beta Cryptoxanthin | 105 μg | ~ | |||
| Lutein + Zeaxanthin | 861 μg | ~ | |||
| Vitamin B1, thiamine | 0.04 mg | 1.5 mg | 2.7% | 9.3% | 3750 g |
| Vitamin B2, riboflavin | 0.07 mg | 1.8 mg | 3.9% | 13.4% | 2571 g |
| Vitamin B4, choline | 7.5 mg | 500 mg | 1.5% | 5.2% | 6667 g |
| Vitamin B5, pantothenic | 0.315 mg | 5 mg | 6.3% | 21.7% | 1587 g |
| Vitamin B6, pyridoxine | 0.419 mg | 2 mg | 21% | 72.4% | 477 g |
| Vitamin B9, folate | 27 μg | 400 μg | 6.8% | 23.4% | 1481 g |
| Vitamin C, ascorbic | 118.6 mg | 90 mg | 131.8% | 454.5% | 76 g |
| Vitamin E, alpha tocopherol, TE | 3.58 mg | 15 mg | 23.9% | 82.4% | 419 g |
| beta Tocopherol | 0.17 mg | ~ | |||
| gamma Tocopherol | 0.05 mg | ~ | |||
| tocopherol | 0.01 mg | ~ | |||
| Vitamin K, phylloquinone | 18.5 μg | 120 μg | 15.4% | 53.1% | 649 g |
| Vitamin PP, NE | 1.28 mg | 20 mg | 6.4% | 22.1% | 1563 g |
| Macronutrients | |||||
| Potassium, K | 248 mg | 2500 mg | 9.9% | 34.1% | 1008 g |
| Calcium, Ca | 12 mg | 1000 mg | 1.2% | 4.1% | 8333 g |
| Magnesium, Mg | 15 mg | 400 mg | 3.8% | 13.1% | 2667 g |
| Sodium, Na | 3 mg | 1300 mg | 0.2% | 0.7% | 43333 g |
| Sulfur, S | 9.1 mg | 1000 mg | 0.9% | 3.1% | 10989 g |
| Phosphorus, P | 26 mg | 800 mg | 3.3% | 11.4% | 3077 g |
| Trace Elements | |||||
| Iron, Fe | 0.25 mg | 18 mg | 1.4% | 4.8% | 7200 g |
| Manganese, Mn | 0.097 mg | 2 mg | 4.9% | 16.9% | 2062 g |
| Copper, Cu | 46 μg | 1000 μg | 4.6% | 15.9% | 2174 g |
| Selenium, Se | 0.4 μg | 55 μg | 0.7% | 2.4% | 13750 g |
| Zinc, Zn | 0.14 mg | 12 mg | 1.2% | 4.1% | 8571 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 4.12 g | max 100 г | |||
| Glucose (dextrose) | 1.48 g | ~ | |||
| fructose | 2.63 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.092 g | max 18.7 г | |||
| 4: 0 Oily | 0.004 g | ~ | |||
| 10: 0 Capric | 0.002 g | ~ | |||
| 12: 0 Lauric | 0.003 g | ~ | |||
| 14: 0 Myristic | 0.008 g | ~ | |||
| 16: 0 Palmitic | 0.052 g | ~ | |||
| 17: 0 Margarine | 0.001 g | ~ | |||
| 18: 0 Stearin | 0.016 g | ~ | |||
| 20: 0 Arachinic | 0.004 g | ~ | |||
| 22: 0 Begenic | 0.003 g | ~ | |||
| Monounsaturated fatty acids | 0.029 g | min 16.8 г | 0.2% | 0.7% | |
| 16: 1 Palmitoleic | 0.003 g | ~ | |||
| 16: 1 cis | 0.003 g | ~ | |||
| 18: 1 Olein (omega-9) | 0.025 g | ~ | |||
| 18: 1 cis | 0.025 g | ~ | |||
| Polyunsaturated fatty acids | 0.112 g | from 11.2 to 20.6 | 1% | 3.4% | |
| 18: 2 Linoleic | 0.062 g | ~ | |||
| 18: 2 Omega-6, cis, cis | 0.062 g | ~ | |||
| 18: 3 Linolenic | 0.05 g | ~ | |||
| 18: 3 Omega-3, alpha linolenic | 0.05 g | ~ | |||
| Omega-3 fatty acids | 0.05 g | from 0.9 to 3.7 | 5.6% | 19.3% | |
| Omega-6 fatty acids | 0.062 g | from 4.7 to 16.8 | 1.3% | 4.5% |
The energy value is 29 kcal.
- cup, sliced = 90 g (26.1 kCal)
- pepper = 14 g (4.1 kCal)
Jalapeno pepper rich in vitamins and minerals such as: beta-carotene – 11,2%, vitamin B6 – 21%, vitamin C – 131,8%, vitamin E – 23,9%, vitamin K – 15,4%
- B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
- Vitamin B6 participates in the maintenance of the immune response, inhibition and excitation processes in the central nervous system, in the conversion of amino acids, in the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of erythrocytes, maintenance of the normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
Tags: calorie content 29 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Jalapeno pepper, calories, nutrients, useful properties Jalapeno pepper