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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 for selected serving 345 kcal
Net Carbs  ⓘ Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols 24 grams
Default serving size  ⓘ Serving sizes are mostly 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 Calcium Iron Iron Magnesium Magnesium Phosphorus Phosphorus Potassium Potassium Sodium Sodium Zinc Zinc Copper Copper Manganese Manganese Selenium Selenium 29% 369% 93% 114% 196% 12% 38% 141% 206% 17%
Calcium: 291mg of 1,000mg 29%
Iron: 29mg of 8mg 369%
Magnesium: 390mg of 420mg 93%
Phosphorus: 801mg of 700mg 114%
Potassium: 6666mg of 3,400mg 196%
Sodium: 267mg of 2,300mg 12%
Zinc: 4.2mg of 11mg 38%
Copper: 1.3mg of 1mg 141%
Manganese: 4.7mg of 2mg 206%
Selenium: 9.6µg of 55µg 17%

Mineral chart - relative view

2222 mg
TOP 5%
9.8 mg
TOP 6%
130 mg
TOP 13%
267 mg
TOP 20%
0.42 mg
TOP 21%
97 mg
TOP 23%
1.6 mg
TOP 29%
1.4 mg
TOP 47%
89 mg
TOP 50%
3.2 µg
TOP 72%

Vitamin coverage chart

Vitamin A Vit. A Vitamin E Vit. E Vitamin D Vit. D Vitamin C Vit. C Vitamin B1 Vit. B1 Vitamin B2 Vit. B2 Vitamin B3 Vit. B3 Vitamin B5 Vit. B5 Vitamin B6 Vit. B6 Folate Folate Vitamin B12 Vit. B12 Choline Choline Vitamin K Vit. K 2146% 0% 0% 21% 43% 738% 135% 95% 976% 128% 0% 0% 0%
Vitamin A: 107280IU of 5,000IU 2146%
Vitamin E: 0mg of 15mg 0%
Vitamin D: 0µg of 10µg 0%
Vitamin C: 19mg of 90mg 21%
Vitamin B1: 0.52mg of 1mg 43%
Vitamin B2: 9.6mg of 1mg 738%
Vitamin B3: 22mg of 16mg 135%
Vitamin B5: 4.8mg of 5mg 95%
Vitamin B6: 13mg of 1mg 976%
Folate: 510µg of 400µg 128%
Vitamin B12: 0µg of 2µg 0%
Choline: 0mg of 550mg 0%
Vitamin K: 0µg of 120µg 0%

Vitamin chart - relative view

3.2 mg
TOP 7%
35760 IU
TOP 8%
4.2 mg
TOP 10%
7.2 mg
TOP 18%
170 µg
TOP 20%
6.4 mg
TOP 28%
1.6 mg
TOP 29%
0.17 mg
TOP 37%
Vitamin D
0 µg
TOP 100%
0 µg
TOP 100%

Macronutrients chart

13% 16% 51% 15% 6%
Protein:
Daily Value: 25%
12.4 g of 50 g
12.4 g (25% of DV )
Fats:
Daily Value: 24%
15.9 g of 65 g
15.9 g (24% of DV )
Carbs:
Daily Value: 17%
51.1 g of 300 g
51.1 g (17% of DV )
Water:
Daily Value: 1%
14.8 g of 2,000 g
14.8 g (1% of DV )
Other:
5.8 g
5.8 g

Fiber content ratio for Pasilla peppers

52% 48%
Sugar: 0 g
Fiber: 27 g
Other: 24 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 12g 29% 39% 4.4 times more than BroccoliBroccoli
Fats 16g 24% 21% 2.1 times less than CheeseCheese
Vitamin C 6.4mg 7% 28% 8.3 times less than LemonLemon
Net carbs 24g N/A 28% 2.2 times less than ChocolateChocolate
Carbs 51g 17% 20% 1.8 times more than RiceRice
Cholesterol 0mg 0% 100% N/AEgg
Vitamin D 0µg 0% 100% N/AEgg
Magnesium 130mg 31% 13% 1.1 times less than AlmondsAlmonds
Calcium 97mg 10% 23% 1.3 times less than MilkMilk
Potassium 2222mg 65% 5% 15.1 times more than CucumberCucumber
Iron 9.8mg 123% 6% 3.8 times more than Beef broiledBeef broiled
Fiber 27g 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 1788µg 199% 18%
Manganese 1.6mg 69% 29%
Selenium 3.2µg 6% 72%
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 7.2mg 45% 18% 1.3 times less than Turkey meatTurkey meat
Vitamin B5 1.6mg 32% 29% 1.4 times more than Sunflower seedsSunflower seeds
Vitamin B6 4.2mg 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 sproutsBrussels sprouts

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*
24%
Total Fat 16g
0
Saturated Fat 0g
0
Trans Fat 0g
0
Cholesterol 0mg
3.9%
Sodium 89mg
17%
Total Carbohydrate 51g
107%
Dietary Fiber 27g
Total Sugars 0g
Includes ? g Added Sugars
Protein 12g
Vitamin D 0mcg 0

Calcium 97mg 9.7%

Iron 9.8mg 123%

Potassium 2222mg 65%

*
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

ⓘ  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
Low in Cholesterol
ok
ⓘ  Trans fat consumption increases the risk of cardiovascular disease and mortality by negatively affecting blood lipid levels.
Source
No Trans 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 Saturated Fats
ok
ⓘ  Increased sodium consumption leads to elevated blood pressure.
Source
Low in Sodium
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
Low in Sugars
ok

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.