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Vegetables

Peppers (Poblano) Nutrition Facts

Peppers (Poblano) are a vegetable whose variety, edible portion, and raw or cooked state affect its composition. They provide dietary fiber, potassium, and vitamin C.

Calories28

Protein1.4 g

Carbs5.1 g

Fat0.2 g

ProteinCarbsFat

Nutrition for 100 g

Calories28 kcal

Protein1.4 g

Total Fat0.2 g

Carbohydrates5.1 g

Fiber2.1 g

Total Sugars2.681 g

Sodium0 mg

Nutrients

Full nutrient profile

Proximates

Water92.83 g

Nitrogen0.2281 g

Protein1.425625 g

Total lipid (fat)0.1906 g

Ash0.4106 g

Carbohydrates

Carbohydrate, by difference5.143175 g

Fiber, total dietary2.07 g

Sugars, Total2.681 g

Sucrose0 g

Glucose1.575 g

Fructose1.106 g

Lactose0 g

Maltose0 g

Minerals

Calcium, Ca8.366 mg

Iron, Fe0.1171 mg

Magnesium, Mg10.73 mg

Phosphorus, P22.41 mg

Potassium, K191.6 mg

Sodium, Na0 mg

Zinc, Zn0.1284 mg

Copper, Cu0.06432 mg

Manganese, Mn0.1484 mg

Vitamins and other components

Vitamin C, total ascorbic acid128.4 mg

Niacin0.645 mg

Vitamin B-60.309 mg

Biotin1.363 ug

Folate, total26.05 ug

Practical guidance

How to choose and store Peppers (Poblano)

How to choose

Choose firm, unbruised produce with no soft spots or damage. If buying pre-cut or bagged, pick only packs kept refrigerated or on ice.

Storage

Refrigerate perishable produce at 40°F (4°C) or below, and refrigerate anything pre-cut or packaged. Wash under running water just before eating.

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