Peppers, jalapeno, canned, solids and liquids
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
Canned jalapeños are pickled slices of the jalapeño pepper, preserved in a tangy brine that softens their crisp bite into a tender, slightly chewy texture. They deliver a bright, vinegary punch with a moderate, lingering heat that's less fiery than fresh jalapeños. Nutritionally, they are a low-calorie, high-fiber way to add significant flavor and a capsaicin kick to meals.
💚 Why it's loved
People love canned jalapeños for their reliable, punchy heat and tangy crunch that instantly elevates tacos, nachos, and sandwiches. They are a pantry staple for their convenience, long shelf life, and ability to add a spicy, acidic contrast to rich or savory dishes.
⚠️ Watch-outs & how to enjoy it better
The primary downside is their sodium content from the pickling brine, which can be significant for those monitoring salt intake. To counteract this, rinse the slices under cold water before use or choose low-sodium varieties. Their heat, while milder than fresh, can still irritate sensitive digestive systems; pairing them with cooling dairy like sour cream or cheese helps balance the spice.
Key benefits
- Excellent source of dietary fiber (2.6g per 100g)
- Very low in calories (27 kcal per 100g)
- Contains capsaicin, a compound studied for metabolic effects
- Adds bold flavor without added fat or sugar
- Provides vitamin C and antioxidants
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The name 'jalapeño' comes from Xalapa, the capital of Veracruz, Mexico, where they were traditionally cultivated.
Full nutrition (scales with serving)
| Water | 88.9 g |
| Energy | 27.0 kcal |
| Energy | 113 kj |
| Protein | 0.92 g |
| Total lipid (fat) | 0.94 g |
| Ash | 4.5 g |
| Carbohydrate, by difference | 4.7 g |
| Fiber, total dietary | 2.6 g |
| Total Sugars | 2.1 g |
| Calcium, Ca | 23.0 mg |
| Iron, Fe | 1.9 mg |
| Magnesium, Mg | 15.0 mg |
| Phosphorus, P | 18.0 mg |
| Potassium, K | 193 mg |
| Sodium, Na | 1671 mg |
| Zinc, Zn | 0.34 mg |
| Copper, Cu | 0.15 mg |
| Manganese, Mn | 0.11 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 10.0 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.04 mg |
| Niacin | 0.40 mg |
| Pantothenic acid | 0.42 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 14.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 14.0 ug |
| Folate, DFE | 14.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 85.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 968 ug |
| Carotene, alpha | 32.0 ug |
| Cryptoxanthin, beta | 72.0 ug |
| Vitamin A, IU | 1700 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 657 ug |
| Vitamin E (alpha-tocopherol) | 0.69 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 12.9 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.10 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.01 g |
| SFA 16:0 | 0.07 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.05 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.05 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.51 g |
| PUFA 18:2 | 0.49 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.01 g |
| Threonine | 0.03 g |
| Isoleucine | 0.03 g |
| Leucine | 0.05 g |
| Lysine | 0.04 g |
| Methionine | 0.01 g |
| Cystine | 0.02 g |
| Phenylalanine | 0.03 g |
| Tyrosine | 0.02 g |
| Valine | 0.04 g |
| Arginine | 0.04 g |
| Histidine | 0.02 g |
| Alanine | 0.04 g |
| Aspartic acid | 0.13 g |
| Glutamic acid | 0.12 g |
| Glycine | 0.04 g |
| Proline | 0.04 g |
| Serine | 0.04 g |
FAQ
Are canned jalapeños as healthy as fresh ones?
They are lower in some heat-sensitive vitamins like vitamin C but retain fiber and capsaicin. The main nutritional difference is the added sodium from the brine.
How can I reduce the spiciness of canned jalapeños?
Rinsing them under water can wash away some surface capsaicin. You can also remove the seeds and inner membranes, which hold most of the heat, or mix them with cooling ingredients like avocado or cheese.
What's the difference between 'jalapeño' and 'chipotle'?
A jalapeño is the fresh or pickled green pepper. A chipotle is a fully ripened, dried, and smoked jalapeño, giving it a deep, earthy, and much smokier flavor profile.