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Pasilla peppers nutrition: calories, carbs, GI, protein, fiber, fats

Peppers, pasilla, dried
*all the values are displayed for the amount of 100 grams

Important nutritional characteristics for Pasilla peppers

Pasilla peppers
Calories ⓘ Calories per 100-gram serving 345
Net Carbs ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols 24.33 grams
Serving Size ⓘ Serving sizes are taken from FDA's Reference Amounts Customarily Consumed (RACCs) 1 pepper (7 grams)
Acidity (Based on PRAL) ⓘ PRAL (Potential renal acid load) is calculated using a formula. On the PRAL scale the higher the positive value, the more is the acidifying effect on the body. The lower the negative value, the higher the alkalinity of the food. 0 is neutral. -35.4 (alkaline)
TOP 5% Potassium ⓘHigher in Potassium content than 95% of foods
TOP 6% Iron ⓘHigher in Iron content than 94% of foods
TOP 7% Vitamin B2 ⓘHigher in Vitamin B2 content than 93% of foods
TOP 7% Fiber ⓘHigher in Fiber content than 93% of foods
TOP 8% Vitamin A ⓘHigher in Vitamin A content than 92% of foods

Pasilla peppers calories (kcal)

Serving Size Calories Weight
Calories in 100 grams 345
Calories in 1 pepper 24 7 g

Mineral coverage chart

Calcium Iron Magnesium Phosphorus Potassium Sodium Zinc Copper Manganese Selenium 30% 369% 93% 115% 197% 12% 39% 141% 207% 18%
Calcium: 97 mg of 1,000 mg 10%
Iron: 9.83 mg of 8 mg 123%
Magnesium: 130 mg of 420 mg 31%
Phosphorus: 267 mg of 700 mg 38%
Potassium: 2222 mg of 3,400 mg 65%
Sodium: 89 mg of 2,300 mg 4%
Zinc: 1.4 mg of 11 mg 13%
Copper: 0.423 mg of 1 mg 47%
Manganese: 1.58 mg of 2 mg 69%
Selenium: 3.2 µg of 55 µg 6%

Mineral chart - relative view

Potassium
2222 mg
TOP 5%
Iron
9.83 mg
TOP 6%
Magnesium
130 mg
TOP 13%
Phosphorus
267 mg
TOP 20%
Copper
0.423 mg
TOP 21%
Calcium
97 mg
TOP 23%
Manganese
1.58 mg
TOP 29%
Zinc
1.4 mg
TOP 47%
Sodium
89 mg
TOP 50%
Selenium
3.2 µg
TOP 72%

Vitamin coverage chart

Vitamin A Vitamin E Vitamin D Vitamin C Vitamin B1 Vitamin B2 Vitamin B3 Vitamin B5 Vitamin B6 Folate Vitamin B12 Choline Vitamin K 2146% 0% 0% 22% 43% 738% 135% 96% 976% 128% 0% 0% 0%
Vitamin A: 35760 IU of 5,000 IU 715%
Vitamin E : 0 mg of 15 mg 0%
Vitamin D: 0 µg of 10 µg 0%
Vitamin C: 6.4 mg of 90 mg 7%
Vitamin B1: 0.172 mg of 1 mg 14%
Vitamin B2: 3.197 mg of 1 mg 246%
Vitamin B3: 7.175 mg of 16 mg 45%
Vitamin B5: 1.591 mg of 5 mg 32%
Vitamin B6: 4.228 mg of 1 mg 325%
Folate: 170 µg of 400 µg 43%
Vitamin B12: 0 µg of 2 µg 0%
Choline: 0 mg of 550 mg 0%
Vitamin K: 0 µg of 120 µg 0%

Vitamin chart - relative view

Vitamin B2
3.197 mg
TOP 7%
Vitamin A
35760 IU
TOP 8%
Vitamin B6
4.228 mg
TOP 10%
Vitamin B3
7.175 mg
TOP 18%
Folate
170 µg
TOP 20%
Vitamin C
6.4 mg
TOP 28%
Vitamin B5
1.591 mg
TOP 29%
Vitamin B1
0.172 mg
TOP 37%
Vitamin D
0 µg
TOP 100%
Vitamin B12
0 µg
TOP 100%

Macronutrients chart

13% 16% 51% 15% 6%
Protein:
Daily Value: 25%
12.35 g of 50 g
25%
Fats:
Daily Value: 24%
15.85 g of 65 g
24%
Carbs:
Daily Value: 17%
51.13 g of 300 g
17%
Water:
Daily Value: 1%
14.84 g of 2,000 g
1%
Other:
5.83 g

Fiber content ratio for Pasilla peppers

52% 48%
Sugar: 0 g
Fiber: 26.8 g
Other: 24.33 g

All nutrients for Pasilla peppers per 100g

Nutrient Value DV% In TOP % of foods Comparison
Calories 345kcal 17% 24% 7.3 times more than OrangeOrange
Protein 12.35g 29% 39% 4.4 times more than BroccoliBroccoli
Fats 15.85g 24% 21% 2.1 times less than Cheddar CheeseCheddar Cheese
Vitamin C 6.4mg 7% 28% 8.3 times less than LemonLemon
Net carbs 24.33g N/A 28% 2.2 times less than ChocolateChocolate
Carbs 51.13g 17% 20% 1.8 times more than RiceRice
Cholesterol 0mg 0% 100% N/AEgg
Vitamin D 0µg 0% 100% N/AEgg
Iron 9.83mg 123% 6% 3.8 times more than Beef broiledBeef broiled
Calcium 97mg 10% 23% 1.3 times less than MilkMilk
Potassium 2222mg 65% 5% 15.1 times more than CucumberCucumber
Magnesium 130mg 31% 13% 1.1 times less than AlmondAlmond
Fiber 26.8g 107% 7% 11.2 times more than OrangeOrange
Copper 0.42mg 47% 21% 3 times more than ShiitakeShiitake
Zinc 1.4mg 13% 47% 4.5 times less than Beef broiledBeef broiled
Phosphorus 267mg 38% 20% 1.5 times more than Chicken meatChicken meat
Sodium 89mg 4% 50% 5.5 times less than White BreadWhite Bread
Vitamin A 35760IU 715% 8% 2.1 times more than CarrotCarrot
Vitamin A RAE 1788µg 199% 18%
Selenium 3.2µg 6% 72%
Manganese 1.58mg 69% 29%
Vitamin B1 0.17mg 14% 37% 1.5 times less than Pea rawPea raw
Vitamin B2 3.2mg 246% 7% 24.6 times more than AvocadoAvocado
Vitamin B3 7.18mg 45% 18% 1.3 times less than Turkey meatTurkey meat
Vitamin B5 1.59mg 32% 29% 1.4 times more than Sunflower seedSunflower seed
Vitamin B6 4.23mg 325% 10% 35.5 times more than OatOat
Vitamin B12 0µg 0% 100% N/APork
Trans Fat 0g N/A 100% N/AMargarine
Folate 170µg 43% 20% 2.8 times more than Brussels sproutBrussels sprout

Check out similar food or compare with current

NUTRITION FACTS LABEL

Nutrition Facts
___servings per container
Serving Size ______________
Amount Per 100g
Calories 345
% Daily Value*
25%
Total Fat 16g
0%
Saturated Fat 0g
Trans Fat g
0%
Cholesterol 0mg
4%
Sodium 89mg
17%
Total Carbohydrate 51g
108%
Dietary Fiber 27g
Total Sugars g
Includes ? g Added Sugars
Protein 12g
Vitamin D 0mcg 0%

Calcium 97mg 10%

Iron 10mg 125%

Potassium 2,222mg 0%

*
The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Health checks

Low in Cholesterol
ok
 ⓘ Dietary cholesterol is not associated with an increased risk of coronary heart disease in healthy individuals. However, dietary cholesterol is common in foods that are high in harmful saturated fats.
Source
No Trans Fats
ok
 ⓘ Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
Low in Saturated Fats
ok
 ⓘ Saturated fat intake can raise total cholesterol and LDL (low-density lipoprotein) levels, leading to an increased risk of atherosclerosis. Dietary guidelines recommend limiting saturated fats to under 10% of calories a day.
Source
Low in Sodium
ok
 ⓘ Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sugars
ok
 ⓘ While the consumption of moderate amounts of added sugars is not detrimental to health, an excessive intake can increase the risk of obesity, and therefore, diabetes.
Source

Pasilla peppers nutrition infographic

Pasilla peppers nutrition infographic
Infographic link

References

All the values for which the sources are not specified explicitly are taken from FDA’s Food Central. The exact link to the food presented on this page can be found below.

  1. https://fdc.nal.usda.gov/fdc-app.html#/food-details/168579/nutrients

Data provided by FoodStruct.com should be considered and used as information only. Please consult your physician before beginning any diet.