Peppers, hot chile, sun-dried

324 calories in 100 g

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Total Calories:324 calories in 100 g
Serving Weight:100g ≈ 0.220lb ≈ 3.53oz
Caloric Density:3.24 calories / gram
Weight Watchers Counter:6 Weight Watchers points
 
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Calorie Sources:77% carbohydrates; 15% fats; 8% proteins
Fats:5.81 g (49 calories, 6% by weight)
Carbohydrates:69.86 g (249 calories, 70% by weight)
Proteins:10.58 g (26 calories, 11% by weight)
Alcohol:~
Water:7.15 g (7% by weight)
Fat Composition:71% polyunsaturated; 19% saturated; 11% monounsaturated
Trans Fat :~
Dietary Fiber:28.70 g (29% by weight)
Cholesterol:~
Caffeine:~
Serving Sizes: 100 g
1 cup
1 pepper
Food Group:Vegetables and Vegetable Products
USDA #:11962
Related Foods: Cocoa mix, with aspartame, powder, prepared with water
Calories in Dried Rosemary
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Calories in Hershey's Cocoa
Calories in Serrano Pepper
Vitamin A:26488 IU
Retinol:~
Retinol Activity Equivalent:1.32 mg
α-Carotene:994 mcg
β-Carotene:14.84 mg
β-Cryptoxanthin:1.10 mg
Lycopene:~
Lutein + Zeaxanthin:5.49 mg
Vitamin B-1:80 mcg
Vitamin B-2:1.20 mg
Vitamin B-3:8.66 mg
Vitamin B-5:950 mcg
Vitamin B-6:810 mcg
Vitamin B-9:51 mcg
Food folate:51 mcg
Dietary Folate Equivalent:51 mcg
Folic acid:~
Vitamin B-12:~
Added Vitamin B-12:~
Choline:84.30 mg
Vitamin C:31.40 mg
Vitamin D:0
Vitamin D2 (ergocalciferol):~
Vitamin D3 (cholecalciferol):~
Vitamin D (D2 + D3):~
Vitamin E:3.14 mg
Added α-Tocopherol:~
β-Tocopherol:~
δ-Tocopherol:~
γ-Tocopherol:~
Vitamin K:108.20 mcg
Calcium (Ca):45 mg
Copper (Cu):220 mcg
Fluoride (F):~
Iron (Fe):6.04 mg
Magnesium (Mg):88 mg
Manganese (Mn):820 mcg
Phosphorus (P):0.16 g
Potassium (K):1.87 g
Selenium (Se):3.50 mcg
Sodium (Na):91 mg
Zinc (Zn):1.02 mg
Cholesterol:~
Phytosterols:~
Campesterol:~
Stigmasterol:~
β-sitosterol:~
Carbohydrates Total:69.86 g
Dietary Fiber:28.70 g
Sugars Total:41.06 g
Fructose:~
Galactose:~
Glucose/Dextrose:~
Lactose:~
Maltose:~
Sucrose:~
Starch:~
Proteins Total:10.58 g
Essential amino acids
Phenylalanine:0.32 g
Leucine:0.55 g
Methionine:0.12 g
Lysine:0.47 g
Isoleucine:0.34 g
Valine:0.44 g
Threonine:0.38 g
Tryptophan:0.13 g
Histidine:0.21 g
Arginine:0.50 g
Non-essential amino acids
Alanine:0.43 g
Aspartic acid:1.51 g
Betaine:~
Cystine:0.20 g
Glutamic acid:1.39 g
Glycine:0.39 g
Hydroxyproline:~
Proline:0.46 g
Serine:0.42 g
Tyrosine:0.22 g
Fats Total:5.81 g
Saturated fatty acids:0.81 g
Monounsaturated fatty acids:0.46 g
Polyunsaturated fatty acids:3.07 g
Trans fatty acids:~
Trans-monoenoic:~
Trans-polyenoic:~
Saturated fatty acids
Butanoic/Butyric [4:0]:~
Hexanoic/Caproic [6:0]:~
Octanoic/Caprylic [8:0]:~
Decanoic/Capric [10:0]:~
Dodecanoic/Lauric [12:0]:~
Tridecanoic [13:0]:~
Tetradecanoic/Myristic [14:0]:10 mg
Pentadecanoic [15:0]:~
Hexadecanoic/Palmitic [16:0]:0.69 g
Heptadecanoic/Margaric [17:0]:~
Octadecanoic/Stearic [18:0]:0.10 g
Eicosanoic/Arachidic [20:0]:~
Docosanoic/Behenic [22:0]:~
Tetracosanoic/Lignoceric [24:0]:~
Monounsaturated fatty acids
Tetradecenoic/Myristoleic [14:1]:~
Pentadecenoic [15:1]:~
Hexadecenoic/Palmitoleic [16:1]:10 mg
[16:1 cis]:~
[16:1 trans]:~
Heptadecenoic [17:1]:~
Octadecenoic/Oleic [18:1]:0.44 g
[18:1 cis]:~
[18:1 trans]:~
Eicosenoic/Gadoleic [20:1]:~
Docosenoic/Erucic [22:1]:~
[22:1 cis]:~
[22:1 trans]:~
Cis-Tetracosenoic/Nervonic [24:1 cis]:~
Polyunsaturated fatty acids
Octadecadienoic/Linoleic [18:2]:3.05 g
[18:2 CLAs]:~
[18:2 i]:~
[18:2 Ω-6 c,c]:~
[18:2 t,~]:~
[18:2 t,t]:~
Octadecatrienoic/Linolenic [18:3]:20 mg
[18:3 Ω-3 c,c,c]:~
[18:3 Ω-6 c,c,c]:~
[18:3 i]:~
Octadecatetraenoic/Parinaric [18:4]:~
Eicosadienoic [20:2 Ω-6 c,c]:~
Eicosatrienoic [20:3]:~
[20:3 Ω-3]:~
[20:3 Ω-6]:~
Eicosatetraenoic/Arachidonic [20:4]:~
[20:4 Ω-6]:~
Eicosapentaenoic/Timnodonic [20:5 Ω-3]:~
Heneicosapentaenoic (HPA) [21:5]:~
Docosatetraenoic/Adrenic [22:4]:~
Docosapentaenoic/Clupanodonic [22:5 Ω-3]:~
Docosahexaenoic (DHA) [22:6 Ω-3]:~
Ash:6.60 g
Caffeine:~
Theobromine:~
Product Type:Peppers
Weight Watchers Points:6 point(s)
Atkins Diet (Induction) Rating:0 / 10
Atkins Diet (Maintanence) Rating:2 / 10
Zone Diet Rating:2 / 10
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Did you know?...Broccoli's florets should be tightly closed and uniformly green; yellow florets are a sign that the broccoli is past its prime. Good color also indicates nutritional quality: dark green, purplish or bluish green florets have more beta carotene and vitamin C than paler florets.
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