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Jalapeño

Jalapeño
Immature jalapeno capsicum annuum var annuum.jpeg
Immature jalapeños still on the plant
Species Capsicum annuum
Cultivar Jalapeño
Origin Mexico
Heat Hot
Scoville scale 1,000-20,000 SHU
Peppers, jalapeno, raw
Nutritional value per 100 g (3.5 oz)
Energy 121.336 kJ (29.000 kcal)
6.50 g
Sugars 4.12 g
Dietary fiber 2.8 g
0.37 g
0.91 g
Vitamins
Vitamin A equiv.
(7%)
54 μg
Thiamine (B1)
(3%)
0.040 mg
Riboflavin (B2)
(6%)
0.070 mg
Niacin (B3)
(9%)
1.28 mg
Vitamin B6
(32%)
0.42 mg
Folate (B9)
(7%)
27 μg
Vitamin C
(143%)
118.6 mg
Vitamin E
(24%)
3.58 mg
Vitamin K
(18%)
18.5 μg
Minerals
Calcium
(1%)
12 mg
Iron
(2%)
0.25 mg
Magnesium
(4%)
15 mg
Phosphorus
(4%)
26 mg
Potassium
(5%)
248 mg
Sodium
(0%)
3 mg
Zinc
(1%)
0.14 mg
Other constituents
Water 91.69 g
Capsaicin 0.01g – 6 g
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

The jalapeño (/ˌhæləˈpnj/,/ˌhɑː-/, /-ˈpnj/, Spanish pronunciation: [xalaˈpeɲo]) is a medium-sized chili pepper pod type cultivar of the species Capsicum annuum. A mature jalapeño fruit is 5–10 cm (2–4 in) long and hangs down with a round, firm, smooth flesh of 1–1.5 in (25–38 mm) wide. It is of mild to medium pungency, having a range of 1,000 to 20,000 Scoville units, depending on cultivar. Commonly picked and consumed while still green, it is occasionally allowed to fully ripen and turn red, orange or yellow. It is wider and milder than the similar Serrano pepper.The Chile Pepper Institute is known for developing colored variations.


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