Hot Peppers: Jalapeño

The chili pepper (also chile pepper or chilli pepper, from Nahuatl chīlli is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae.

In Australia, Britain, India, Ireland, New Zealand, Pakistan, South Africa and in other Asian countries, it is usually known simply as chilli.

Hot Peppers include: Jalapeño. Serrano. Caribe, Anaheim Pasilla and Habanero.

The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and several related chemicals, collectively called capsaicinoids.

Chili peppers originated in the Americas.

After the Columbian Exchange, many cultivars of chili pepper spread across the world, used in both food and medicine.

Chilies were brought to Asia by Portuguese navigators during the 16th century.

Worldwide, some 3.8 million hectares (about 9.4 million acres) of land produce 33 million tons of chili peppers (2010 data).

GreenPoint’s Hot Peppers take 300  acres out of cultivation and are commercialized from November to June.

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
Vitamin A equiv.

54 μg

Thiamine (B1)

0.040 mg

Riboflavin (B2)

0.070 mg

Niacin (B3)

1.28 mg

Vitamin B6

0.42 mg

Folate (B9)

27 μg

Vitamin C

118.6 mg

Vitamin E

3.58 mg

Vitamin K

18.5 μg


12 mg


0.25 mg


15 mg


26 mg


248 mg


3 mg


0.14 mg

Other constituents
Water 91.69 g
Capsaicin 0.01g – 6 g
  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Chili pepper. (2016, September 27). In Wikipedia, The Free Encyclopedia. Retrieved 17:31, September 27, 2016, from
Jalapeño. (2016, October 11). In Wikipedia, The Free Encyclopedia. Retrieved 18:27, October 11, 2016, from