Home / Food Groups / Condiments and Spices / Chillies, green (IFCT variety 1) All values are per 100 g of edible portion .
At a glance Energy 191 kJ Moisture 84.5 g Ash 1,010 mg Vitamins 81.5 mg Total Fat 0.73 g Cholesterol 0 mg Dietary Fiber 4.86 g Carbohydrate 6.32 g Protein 2.62 g Carotenoids 1.14 mg Polyphenols 56.6 mg Phytosterols 19.5 mg Tocopherols 2,000 ug Tocotrienols 0 ug Organic acids 213 mg Phytate 13.5 mg Saponins 0 g
Full composition Ash 25 Essential Quantity Minerals 555 mg Calcium (Ca) 24.1 mg Magnesium (Mg) 34.7 mg Phosphorus (P) 62.2 mg Potassium (K) 431 mg Sodium (Na) 3.32 mg Essential Trace Minerals 2.27 mg Arsenic (As) 0 ug Chromium (Cr) 6 ug Cobalt (Co) 3 ug Copper (Cu) 190 ug Iron (Fe) 1.46 mg Manganese (Mn) 290 ug Molybdenum (Mo) 2 ug Nickel (Ni) 14 ug Selenium (Se) 0 ug Zinc (Zn) 310 ug Possibly essential Trace Minerals 6 ug Lithium (Li) 6 ug Non-essential Trace Minerals 351 ug Aluminium (Al) 350 ug Cadmium (Cd) 0 ug Lead (Pb) 1 ug Toxic Minerals 0 ng Mercury (Hg) 0 ng
Vitamins 20 Vitamin A 31.7 ug Retinol 0 ug β-Carotene equivalents 31.7 ug Vitamin B 1.67 mg Thiamine (B1) 110 ug Riboflavin (B2) 90 ug Niacin (B3) 0.8 mg Pantothenic acid (B5) 190 ug Total B6 0.45 mg Biotin (B7) 0.5 ug Folates (B9) 25.3 ug Ascorbic acids (C) 79.5 mg Vitamin D 3.14 ug Ergocalciferol (D2) 3.14 ug Cholecalciferol (D3) 0 ng 25-OH-D3 0 ng α-Tocopherol equivalent (E) 260 ug Vitamin K 20.1 ug Phylloquinones (K1) 20.1 ug Menaquinones (K2) 0 ug
Total Fat 62 Saturated Fatty acids 0.126 g Butyric acid (C4:0) 0 mg Caproic acid (C6:0) 0 mg Caprylic acid (C8:0) 0 g Capric acid (C10:0) 0 mg Undecanoic acid (C11:0) 0 ug Lauric acid (C12:0) 0 mg Myristic acid (C14:0) 4.96 mg Pentadecanoic acid (C15:0) 0 mg Palmitic acid (C16:0) 90.8 mg Stearic acid (C18:0) 20.6 mg Arachidic acid (C20:0) 3.8 mg Behenic acid (C22:0) 2.89 mg Lignoceric acid (C24:0) 2.63 mg Unsaturated Fatty acids 0.466 g Monounsaturated Fatty acids 0.038 g Myristoleic acid (C14:1) 0 mg Palmitoleic acid (C16:1) 3.72 mg Oleic acid (C18:1n9) 0.035 g Elaidic acid (C18:1n9t) 0 g Eicosenoic acid (C20:1n9) 0 mg Erucic acid (C22:1n9) 0 g Nervonic acid (C24:1n9) 0 mg Polyunsaturated Fatty acids 0.428 g Linoleic acid (C18:2n6) 0.384 g Eicosadienoic acid (C20:2) 0 mg Docosadienoic acid (C22:2) 0 mg α-Linolenic acid (C18:3n3) 44 mg Eicosatrienoic acid (C20:3n6) 0 mg Arachidonic acid (C20:4n6) 0 mg Eicosapentaenoic acid (C20:5n3) 0 mg Docosapentaenoic acid (C22:5n3) 0 mg Docosahexaenoic acid (C22:6n3) 0 mg Essential Fatty acids 0.428 g Linoleic acid (C18:2n6) 0.384 g α-Linolenic acid (C18:3n3) 44 mg Arachidonic acid (C20:4n6) 0 mg Eicosapentaenoic acid (C20:5n3) 0 mg Docosahexaenoic acid (C22:6n3) 0 mg Cis Fatty acids 0.466 g Cis ω-3 Fatty acids 44 mg α-Linolenic acid (C18:3n3) 44 mg Eicosapentaenoic acid (C20:5n3) 0 mg Docosapentaenoic acid (C22:5n3) 0 mg Docosahexaenoic acid (C22:6n3) 0 mg Cis ω-6 Fatty acids 0.384 g Linoleic acid (C18:2n6) 0.384 g Eicosadienoic acid (C20:2) 0 mg Docosadienoic acid (C22:2) 0 mg Eicosatrienoic acid (C20:3n6) 0 mg Arachidonic acid (C20:4n6) 0 mg Cis ω-9 Fatty acids 0.035 g Oleic acid (C18:1n9) 0.035 g Eicosenoic acid (C20:1n9) 0 mg Erucic acid (C22:1n9) 0 g Nervonic acid (C24:1n9) 0 mg Cis ω-5 Fatty acids 0 mg Myristoleic acid (C14:1) 0 mg Cis ω-7 Fatty acids 3.72 mg Palmitoleic acid (C16:1) 3.72 mg Trans Fatty acids 0 g Elaidic acid (C18:1n9t) 0 g
Dietary Fiber 2 Insoluble Dietary Fiber 3.31 g Soluble Dietary Fiber 1.55 g
Carbohydrate 13 Available CHO 3.02 g Starch 2.31 g Oligosaccharides 0 mg Raffinose 0 mg Stachyose 0 mg Verbascose 0 mg Ajugose 0 mg Free Sugars 0.71 g Fructose 0.54 g Glucose 160 mg Sucrose 0.02 g Maltose 0 mg Lactose 0 g
Protein 22 Amino acids 2.32 g Essential Amino acids 0.749 g Histidine 46.4 mg Isoleucine 95.4 mg Leucine 134 mg Lysine 89.9 mg Methionine 30.7 mg Phenylalanine 113 mg Threonine 101 mg Tryptophan 21.5 mg Valine 116 mg Conditionally essential Amino acids 0.454 g Cysteine 39.8 mg Arginine 131 mg Glycine 130 mg Proline 82.8 mg Tyrosine 71 mg Non-essential Amino acids 1.12 g Alanine 130 mg Aspartic acid 428 mg Glutamic acid 436 mg Serine 120 mg
Carotenoids 9 Carotenes 31.7 ug Lycopene 0 ug γ-Carotene 0 ug α-Carotene 0 ug β-Carotene 31.7 ug Xanthophylls 274 ug Lutein 255 ug Zeaxanthin 18.9 ug β-Cryptoxanthin 0 ug
Polyphenols 37 3,4-Dihydroxy Benzoic acid 0 ug 3-Hydroxy Benzaldehyde 0 ug Protocatechuic acid 0 ug Vanillic acid 0 ug Gallic acid 0.07 mg Cinnamic acid 0 ug o-Coumaric acid 0 ug p-Coumaric acid 650 ug Caffeic acid 3,200 ug Chlorogenic acid 0 mg Ferulic acid 0 ug Apigenin 5.81 mg Apigenin-6-C-gluoside 0 ug Apigenin-7-O-neohesperidoside 11 mg Luteolin 0 ug Kaempferol 0 mg Quercetin 0 mg Quercetin-3-β-D-glucoside 0 mg Quercetin-3-O-rutinoside 0 mg Quercetin-3-β-galactoside 0 mg Isorhamnetin 0 mg Myricetin 0 mg Resvertrol 0 ug Hesperetin 0 mg Naringenin 0 mg Hesperdin 0 mg Daidzein 0 mg Genistein 0 mg (-)-Epicatechin 0 mg (-)-Epigallo catechin 0 ug (-)-Epigallo catechin 3-gallate 0 ug (+)-Catechin 0 mg (-)-Gallocatechin gallate 0 ug (-)-Gallocatechin 0 ug Syringic acid 0 mg Sinapinic acid 0 mg Ellagic acid 0 mg
Phytosterols 3 Campesterol 3.59 mg Stigmasterol 0.85 mg β-Sitosterol 15.1 mg
Tocopherols 4 α-Tocopherol 70 ug β-Tocopherol 0 ug γ-Tocopherol 1,930 ug δ-Tocopherol 0 ug
Tocotrienols 4 α-Tocotrienol 0 ug β-Tocotrienol 0 ug γ-Tocotrienol 0 ug δ-Tocotrienol 0 ug
Organic acids 10 Oxalates 28.9 mg Soluble Oxalate 24.4 mg Insoluble Oxalate 4.94 mg Cis-Aconitic acid 1.48 mg Citric acid 4.85 mg Fumaric acid 3.12 mg Malic acid 27.5 mg Quinic acid 0 mg Succinic acid 131 mg Tartaric acid 15.8 mg
Source: the network's food-composition dataset (IFCT-style laboratory values). Composition
varies with variety, season and preparation — use these as reference values, not a label.
Chillies, green (IFCT variety 2) → 
