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 | 40 kCal | 1684 kCal | 2.4% | 6% | 4210 g |
| Proteins | 1.87 g | 76 g | 2.5% | 6.3% | 4064 g |
| Fats | 0.44 g | 56 g | 0.8% | 2% | 12727 g |
| Carbohydrates | 8.81 g | 219 g | 4% | 10% | 2486 g |
| Alimentary fiber | 1.5 g | 20 g | 7.5% | 18.8% | 1333 g |
| Water | 88.02 g | 2273 g | 3.9% | 9.8% | 2582 g |
| Ash | 0.87 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 48 μg | 900 μg | 5.3% | 13.3% | 1875 g |
| alpha Carotene | 36 μg | ~ | |||
| beta Carotene | 0.534 mg | 5 mg | 10.7% | 26.8% | 936 g |
| beta Cryptoxanthin | 40 μg | ~ | |||
| Lutein + Zeaxanthin | 709 μg | ~ | |||
| Vitamin B1, thiamine | 0.072 mg | 1.5 mg | 4.8% | 12% | 2083 g |
| Vitamin B2, riboflavin | 0.086 mg | 1.8 mg | 4.8% | 12% | 2093 g |
| Vitamin B4, choline | 10.9 mg | 500 mg | 2.2% | 5.5% | 4587 g |
| Vitamin B5, pantothenic | 0.201 mg | 5 mg | 4% | 10% | 2488 g |
| Vitamin B6, pyridoxine | 0.506 mg | 2 mg | 25.3% | 63.3% | 395 g |
| Vitamin B9, folate | 23 μg | 400 μg | 5.8% | 14.5% | 1739 g |
| Vitamin C, ascorbic | 143.7 mg | 90 mg | 159.7% | 399.3% | 63 g |
| Vitamin E, alpha tocopherol, TE | 0.69 mg | 15 mg | 4.6% | 11.5% | 2174 g |
| Vitamin K, phylloquinone | 14 μg | 120 μg | 11.7% | 29.3% | 857 g |
| Vitamin PP, NE | 1.244 mg | 20 mg | 6.2% | 15.5% | 1608 g |
| Macronutrients | |||||
| Potassium, K | 322 mg | 2500 mg | 12.9% | 32.3% | 776 g |
| Calcium, Ca | 14 mg | 1000 mg | 1.4% | 3.5% | 7143 g |
| Magnesium, Mg | 23 mg | 400 mg | 5.8% | 14.5% | 1739 g |
| Sodium, Na | 9 mg | 1300 mg | 0.7% | 1.8% | 14444 g |
| Sulfur, S | 5000 mg | 1000 mg | 500% | 1250% | 20 g |
| Phosphorus, P | 43 mg | 800 mg | 5.4% | 13.5% | 1860 g |
| Trace Elements | |||||
| Iron, Fe | 1.03 mg | 18 mg | 5.7% | 14.3% | 1748 g |
| Manganese, Mn | 0.187 mg | 2 mg | 9.4% | 23.5% | 1070 g |
| Copper, Cu | 129 μg | 1000 μg | 12.9% | 32.3% | 775 g |
| Selenium, Se | 0.5 μg | 55 μg | 0.9% | 2.3% | 11000 g |
| Zinc, Zn | 0.26 mg | 12 mg | 2.2% | 5.5% | 4615 g |
| Digestible carbohydrates | |||||
| Mono- and disaccharides (sugars) | 5.3 g | max 100 г | |||
| Essential Amino Acids | |||||
| Arginine * | 0.096 g | ~ | |||
| valine | 0.084 g | ~ | |||
| Histidine * | 0.041 g | ~ | |||
| Isoleucine | 0.065 g | ~ | |||
| leucine | 0.105 g | ~ | |||
| lysine | 0.089 g | ~ | |||
| methionine | 0.024 g | ~ | |||
| threonine | 0.074 g | ~ | |||
| tryptophan | 0.026 g | ~ | |||
| phenylalanine | 0.062 g | ~ | |||
| Replaceable amino acids | |||||
| alanine | 0.082 g | ~ | |||
| Aspartic acid | 0.286 g | ~ | |||
| glycine | 0.074 g | ~ | |||
| Glutamic acid | 0.264 g | ~ | |||
| Proline | 0.087 g | ~ | |||
| serine | 0.08 g | ~ | |||
| tyrosine | 0.042 g | ~ | |||
| Cysteine | 0.038 g | ~ | |||
| Saturated fatty acids | |||||
| Saturated fatty acids | 0.042 g | max 18.7 г | |||
| 14: 0 Myristic | 0.002 g | ~ | |||
| 16: 0 Palmitic | 0.033 g | ~ | |||
| 18: 0 Stearin | 0.007 g | ~ | |||
| Monounsaturated fatty acids | 0.024 g | min 16.8 г | 0.1% | 0.3% | |
| 18: 1 Olein (omega-9) | 0.024 g | ~ | |||
| Polyunsaturated fatty acids | 0.239 g | from 11.2 to 20.6 | 2.1% | 5.3% | |
| 18: 2 Linoleic | 0.228 g | ~ | |||
| 18: 3 Linolenic | 0.011 g | ~ | |||
| Omega-3 fatty acids | 0.011 g | from 0.9 to 3.7 | 1.2% | 3% | |
| Omega-6 fatty acids | 0.228 g | from 4.7 to 16.8 | 4.9% | 12.3% |
The energy value is 40 kcal.
- Piece = 45 gr (18 kcal)
Hot chili pepper rich in vitamins and minerals such as: vitamin B6 – 25,3%, vitamin C – 159,7%, vitamin K – 11,7%, potassium – 12,9%, copper – 12,9%
- 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 K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the absorption of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
RECIPES WITH THE PRODUCT Red hot chili pepper
Tags: calorie content 40 kcal, chemical composition, nutritional value, vitamins, minerals, what is useful Red hot chili pepper, calories, nutrients, useful properties Red hot chili pepper