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Catalog -> Vegetable dishes -> Vegetables

Nutrition Facts For Peppers, hot (habanero)

Data sources: Nutriely Data Sources
Last updated on January 9, 2025.

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Peppers, hot (habanero) Nutrition Facts

Serving Size: 100.00g

% Daily Value*

Energy -

0%

Carbohydrates 5g

2%

Starch -

Sugars 4.71g **

Added Sugars 0g

Sucrose -

Maltose -

Fructose -

Galactose -

Glucose -

Fibre, total 2.20g

6%

Polyols -

Protein 1.39g

1%

Fat 0.40g

1%

Polyunsaturated fatty acids 0.18g

Monounsaturated fatty acids 0.03g

Saturated fatty acids 0.07g

Sterols 0mg

Cholesterol 0mg

Water 90g

4%

Alcohol 0g

Salt -

Calcium 13mg

1%

Chromium -

0%

Copper 0.09mg

10%

Fluoride -

Iodine -

0%

Iron 0.64mg

4%

Magnesium 19mg

7%

Manganese -

0%

Molybdenum -

0%

Phosphorus 34mg

6%

Potassium 285mg

9%

Selenium 0.40ug

1%

Sodium 6mg

Zinc 0.20mg

3%

Vitamin A (RAE) 51ug

7%

Vitamin D 0ug

0%

Vitamin E 2.13mg

14%

Vitamin K 16ug

18%

Vitamin B1 0.06mg

5%

Vitamin B2 0.08mg

7%

Vitamin B3 (Niacin) equivalents 1.26mg

9%

Vitamin B6 0.46mg

36%

Vitamin B9 (Folate) 25ug

6%

Vitamin B12 0ug

0%

Vitamin C 131mg

146%

* The daily nutrient requirements provided by this calculator are intended for healthy adults only. If you have any medical conditions, are pregnant or breastfeeding, or under the age of 18, please consult a healthcare professional or a registered dietitian for personalized nutritional advice. Individual needs may vary, and it is important to consider your specific health circumstances when determining your dietary requirements.

** The suggested value is the maximum suggested amount and has no actual required amount.

*** Italic values are estimated using ingredient algorithm.

Peppers, hot (habanero)

The ratio of macro elements (protein, fat, carbs) in Peppers, hot (habanero)

Protein 18%

Fat 12%

Carbohydrates 70%

Component Breakdown

Macro

Mineral

Vitamin

Amino

Carbs

Fats

0% of 1,995.81kcal
(8350.48kj)

Carbohydrates 5.46g

2% of (249.48 g)

1% of (149.69 g)

1% of (44.35 g)

4% of (2,450.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

0% of maximum (5,000.00 mg)

Calcium 13.00mg

1% of (1,000.00 mg)

0% of (25.00 ug)

10% of (0.90 mg)

0% of (150.00 ug)

4% of (18.00 mg)

Magnesium 19.00mg

7% of (280.00 mg)

0% of (1.80 mg)

0% of (0.04 mg)

Phosphorus 34.00mg

6% of (600.00 mg)

Potassium 285.00mg

9% of (3,100.00 mg)

Selenium 0.40ug

1% of (55.00 ug)

0% of maximum (1,500.00 mg)

3% of (8.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Vitamin A (RAE) 51.00ug

7% of (700.00 ug)

Vitamin D 0.00ug

0% of (15.00 ug)

Vitamin E 2.13mg

14% of (15.00 mg)

Vitamin K 16.20ug

18% of (90.00 ug)

Vitamin B1 0.06mg

5% of (1.10 mg)

Vitamin B2 0.08mg

7% of (1.10 mg)

Vitamin B3 (Niacin) equivalents 1.26mg

9% of (14.00 mg)

Vitamin B6 0.46mg

36% of (1.30 mg)

Vitamin B9 (Folate) 25.00ug

6% of (400.00 ug)

Vitamin B12 0.00ug

0% of (2.40 ug)

Vitamin C 131.00mg

146% of (90.00 mg)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Phenylalanine -

Aspartic acid -

Glutamic acid -

Hydroxyproline -

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

9% of maximum (49.90 g)

Added Sugars 0.00g

0% of maximum (25.00 g)

Fibre, total 2.20g

6% of (35.00 g)

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

Polyunsaturated fatty acids 0.18g

Alpha-linolenic acid -

EPA fatty acid 0.00mg

DHA fatty acid 0.00mg

Linoleic acid -

Arachidonic acid -

Monounsaturated fatty acids 0.03g

Oleic acid 24.00mg

Saturated fatty acids 0.07g

0% of maximum (22.18 g)

Palmitic acid 42.00mg

Stearic acid 0.01g

Cholesterol 0.00mg

Trans fatty acids -

Data for Amino Acids is mapped from an external database. Use with caution only for informational purposes. Source: USDA

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