Pepper, red or cayenne
Nutrition facts per 100 g and per 1 tsp · Spices and Herbs
100 g of Pepper, red or cayenne provides 318 kcal, 12 g protein, 17.3 g fat and 56.6 g carbohydrate (27.2 g fiber). Per 100 g it is high in Vitamin A (RAE) (231% DV), Vitamin E (199% DV), Vitamin B6 (144% DV), Dietary fiber (97% DV), Vitamin C (85% DV).
Protein 11%Fat 36%Carbohydrate 53%
Calculated from the grams above at 4 kcal/g for protein and carbohydrate and 9 kcal/g for fat, as a share of those three.
Percentage of the FDA Daily Value in one portion. Exact amounts are in the tables below.
What stands out
- Vitamin A (RAE): 2081 µg per 100 g — 231% of the Daily Value. Other top sources →
- Vitamin E: 29.8 mg per 100 g — 199% of the Daily Value. Other top sources →
- Vitamin B6: 2.45 mg per 100 g — 144% of the Daily Value. Other top sources →
- Dietary fiber: 27.2 g per 100 g — 97% of the Daily Value. Other top sources →
- Vitamin C: 76.4 mg per 100 g — 85% of the Daily Value. Other top sources →
- Riboflavin (B2): 0.92 mg per 100 g — 71% of the Daily Value. Other top sources →
- Vitamin K: 80.3 µg per 100 g — 67% of the Daily Value. Other top sources →
- Niacin (B3): 8.7 mg per 100 g — 54% of the Daily Value. Other top sources →
Before you use this number
- The upper limit does not apply to this number. The Tolerable Upper Intake Level of 3,000 mcg a day applies only to preformed vitamin A from animal sources and supplements, not to the carotenoids in plant foods. Intakes of preformed vitamin A above that level, and some retinoid medicines, can cause congenital birth defects. Evidence: vita-03 · vita-04
- If you take anticoagulants, steady matters more than low. People taking warfarin and similar anticoagulants need a consistent vitamin K intake rather than a low one: sudden changes in either direction can increase or decrease the effect of the medicine. Evidence: vitk-04
- This number is not what your body gets. Plant foods contain only non-heme iron, which is absorbed far less readily than the heme iron in meat, seafood and poultry. Absorption runs about 14–18% from mixed diets that include meat, seafood and vitamin C, and 5–12% from vegetarian diets. Vitamin C and meat eaten in the same meal raise it. Phytate in grains and beans, and polyphenols in foods such as spinach, lower it. Calcium is unusual in lowering absorption of both forms. Evidence: iron-18 · iron-04 · iron-05 · iron-06 · iron-19
- High-dose zinc supplements can cause copper deficiency. This applies to supplements, not to food. People who regularly take high doses of zinc, or use large amounts of zinc-containing denture cream, can develop copper deficiency, because zinc inhibits copper absorption. Evidence: cu-04
Energy and macronutrients
| Nutrient | per 100 g | per 1 tsp (1.8 g) | % DV per 1 tsp |
|---|---|---|---|
| Energy | 318 kcal | 6 kcal | |
| Protein | 12 g | 0.22 g | 0% |
| Total fat | 17.3 g | 0.31 g | 0% |
| Saturated fat | 3.26 g | 0.06 g | 0% |
| Monounsaturated fat | 2.75 g | 0.05 g | |
| Polyunsaturated fat | 8.37 g | 0.15 g | |
| Cholesterol | 0 mg | 0 mg | 0% |
| Carbohydrate | 56.6 g | 1.02 g | 0% |
| Dietary fiber | 27.2 g | 0.49 g | 2% |
| Sugars (total) | 10.3 g | 0.19 g | |
| Water | 8.05 g | 0.14 g |
Vitamins
| Nutrient | per 100 g | per 1 tsp (1.8 g) | % DV per 1 tsp |
|---|---|---|---|
| Vitamin A (RAE) | 2081 µg | 37.5 µg | 4% |
| Vitamin C | 76.4 mg | 1.38 mg | 2% |
| Vitamin D | 0 µg | 0 µg | 0% |
| Vitamin E | 29.8 mg | 0.54 mg | 4% |
| Vitamin K | 80.3 µg | 1.45 µg | 1% |
| Thiamin (B1) | 0.33 mg | 0.01 mg | 0% |
| Riboflavin (B2) | 0.92 mg | 0.02 mg | 1% |
| Niacin (B3) | 8.7 mg | 0.16 mg | 1% |
| Vitamin B6 | 2.45 mg | 0.04 mg | 3% |
| Folate | 106 µg | 1.91 µg | 0% |
| Vitamin B12 | 0 µg | 0 µg | 0% |
| Choline | 51.5 mg | 0.93 mg | 0% |
Minerals
| Nutrient | per 100 g | per 1 tsp (1.8 g) | % DV per 1 tsp |
|---|---|---|---|
| Calcium | 148 mg | 2.66 mg | 0% |
| Iron | 7.8 mg | 0.14 mg | 1% |
| Magnesium | 152 mg | 2.74 mg | 1% |
| Phosphorus | 293 mg | 5.27 mg | 0% |
| Potassium | 2014 mg | 36.3 mg | 1% |
| Sodium | 30 mg | 0.54 mg | 0% |
| Zinc | 2.48 mg | 0.04 mg | 0% |
| Copper | 0.37 mg | 0.01 mg | 1% |
| Selenium | 8.8 µg | 0.16 µg | 0% |
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Source and how to read this
Data: USDA FoodData Central, SR Legacy, release 2018-04 (final), FDC ID 170932. Described in USDA as Spices, pepper, red or cayenne; we shorten these names for readability and keep the original here. Values are per 100 g of edible portion as USDA reports them; a serving may be more or less.
Portion: "1 tsp" = 1.8 g is the primary household measure USDA records for this food. Per-100 g values let you compare foods; per-portion values are closer to what you actually eat.
% Daily Value: FDA Daily Values for adults and children 4+ (FDA, page updated 2024-03-05). "High" means ≥20% DV and "good source" 10–19% DV — FDA's labelling cut-offs (21 CFR 101.54), which apply per serving; we apply the same cut-offs to 100 g so foods can be compared. No DV exists for energy or total sugars, so those show no percentage.
Checked: 2026-09-15. Methodology. Found an error? learn@humblebee.ltd
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