Nutrition values of Peppers, hot chile, sun-dried
according to USDA Food Composition Database Standard Reference 04.2018
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The following nutrition values are sourced from: USDA Food Composition Database Standard Reference 04.20181.
Nutrition values
Amount per 100g (edible portion)
Nutrition Facts
Nutrition Facts
Amount per 100g (edible portion)
Daily Value %*
Nutrition Facts
Fat
5.81
ggram
Fatty acids, total saturated
0.813
ggram
Fatty acids, total monounsaturated
0.468
ggram
Fatty acids, total polyunsaturated
3.079
ggram
Carbohydrates
69.86
ggram
Sugarstotal
41.06
ggram
Dietary fibertotal dietary fiber
28.7
ggram
Protein
10.58
ggram
Vitamin Ctotal ascorbic acid
CalciumCa
MagnesiumMg
SodiumNa
Detailed Values
Energy
Amount per 100g (edible portion)
Daily Value %*
Energytotal energy
324
kcalkilocalorie
Energytotal energy
1356
kjkilojoule
Carbohydrates
Amount per 100g (edible portion)
Daily Value %*
Carbohydrates
69.86
ggram
Sugarstotal
41.06
ggram
Dietary fibertotal dietary fiber
28.7
ggram
Fat
Amount per 100g (edible portion)
Daily Value %*
Fat
5.81
ggram
Fatty acids, total saturated
0.813
ggram
4:0
0.000
ggram
6:0
0.000
ggram
8:0
0.000
ggram
10:0
0.000
ggram
12:0
0.000
ggram
14:0
0.016
ggram
16:0
0.690
ggram
18:0
0.107
ggram
Fatty acids, total monounsaturated
0.468
ggram
16:1 undifferentiated
0.019
ggram
18:1 undifferentiated
0.449
ggram
20:1
0.000
ggram
22:1 undifferentiated
0.000
ggram
Fatty acids, total polyunsaturated
3.079
ggram
18:2 undifferentiated
3.056
ggram
18:3 undifferentiated
0.023
ggram
18:4
0.000
ggram
20:4 undifferentiated
0.000
ggram
20:5 n-3 (EPA)
0.000
ggram
22:5 n-3 (DPA)
0.000
ggram
22:6 n-3 (DHA)
0.000
ggram
Fatty acids, total trans
0.000
ggram
Protein
Amount per 100g (edible portion)
Daily Value %*
Protein
10.58
ggram
Alanine
0.433
ggram
Arginine
0.508
ggram
Aspartic acid
1.512
ggram
Cystine
0.203
ggram
Glutamic acid
1.397
ggram
Glycine
0.391
ggram
Histidine
0.215
ggram
Isoleucine
0.342
ggram
Leucine
0.554
ggram
Lysine
0.471
ggram
Phenylalanine
0.327
ggram
Proline
0.460
ggram
Serine
0.425
ggram
Threonine
0.389
ggram
Tryptophan
0.135
ggram
Tyrosine
0.220
ggram
Valine
0.447
ggram
Methionine
0.127
ggram
Vitamins
Amount per 100g (edible portion)
Daily Value %*
Vitamins
Vitamin A
26488
iuinternational units
Vitamin A
1324
μgmicrogram
RetinolVitamin A1
0
μgmicrogram
Alpha Carotene
994
μgmicrogram
Beta Carotene
14844
μgmicrogram
Cryptoxanthin, beta
1103
μgmicrogram
Lutein + Zeaxanthin
5494
μgmicrogram
Thiamin
RiboflavinVitamin B-2
NiacinVitamin B-3
8.669
mgmiligram
Pantothenic acidVitamin B-5
Vitamin B-6
FolateIncludes folate from food plus folic acid
51
μgmicrogram
FolateIncludes folate from food plus folic acid
Folate, food
51
μgmicrogram
Folic acid
0
μgmicrogram
Vitamin B-12Cobalamin
Vitamin B-12, added
0.00
μgmicrogram
Vitamin Ctotal ascorbic acid
Vitamin DVitamin D2+D3
0
iuinternational units
Vitamin DVitamin D2+D3
0.0
μgmicrogram
Vitamin E
Alpha-Tocopherol
Vitamin E, added
0.00
mgmiligram
Vitamin KVitamin K1+K2
Vitamin K1 (phylloquinone)
108.2
μgmicrogram
Lycopene
0
μgmicrogram
Choline, total
Minerals
Amount per 100g (edible portion)
Daily Value %*
MineralsCa
CalciumCa
MagnesiumMg
IronFe
SodiumNa
PhosphorusP
PotassiumK
ZincZn
SeleniumSe
CopperCu
ManganeseMn
Sterols
Amount per 100g (edible portion)
Daily Value %*
Sterols
Cholesterolcholesterol, total
0
mgmiligram
Other
Amount per 100g (edible portion)
Daily Value %*
Other
Water
7.15
ggram
Alcohol, ethyl
0.0
ggram
Ash in food
6.60
ggram
Caffeine
0
mgmiligram
Theobromine
0
mgmiligram
An empty value in the table means that no value is available and nothing is being said about it. 0 / 0.0 / 0.000 means that the nutrient is not contained at all or only in slight amounts.
The table above contains values from the following nutrition databases.
Notices
* Calculating the percentages of daily intake are for a 45 year old person and the average of man and woman. For the calculation the recommended dietary allowance (RDA) is used and, if not available, estimates of adequate intake (AI) or estimates of average requirement (EAR) are used.
** Calculated with the following factors: carbohydrates 3.6 kcal/g, proteins 2.4 kcal/g, fat 8.4 kcal/g, fibers 2 kcal/g, alcohol 7 kcal/g.
Sources
1
US Department of Agriculture. Agricultural Research Service. (2018). USDA National Nutrient Database for Standard Reference, Legacy (2018). Retrieved from https://ndb.nal.usda.gov/ndb/ at 2018-12-18.