Peppers, chili, green, canned
Whole food · Vegetables and Vegetable Products
Canned green chilies are mild, tangy, and slightly smoky, with a tender, juicy texture from being preserved in brine or water. They offer a low-calorie, fiber-rich way to add a subtle kick and depth to dishes without overwhelming heat. Nutritionally, they provide a good dose of vitamin C and antioxidants in a convenient, ready-to-use form.
Calorie split: 12% protein · 78% carbs · 10% fat
↓ Full nutrition💚 Why it's loved
People love them for their versatile, mild heat and tangy flavor that easily enhances tacos, stews, and dips. They are a staple in Southwestern and Mexican cuisine, offering an authentic taste with minimal preparation.
⚠️ Watch-outs & how to enjoy it better
Canned varieties can be high in sodium, which may be a concern for those monitoring blood pressure. To counteract this, rinse them under water before use to reduce sodium content by up to 40%. They also contain mild irritants that can aggravate heartburn or sensitive digestive systems; pairing them with cooling ingredients like yogurt, cheese, or avocado can help balance this.
Key benefits
- Low in calories and fat, supporting weight management.
- Good source of dietary fiber for digestive health.
- Contains vitamin C, an antioxidant that supports immune function.
- Provides capsaicin, which may have metabolism-boosting properties.
- Convenient and shelf-stable, reducing food waste.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'Hatch chile' is a celebrated regional variety from New Mexico, and its annual harvest festival turns the town of Hatch into a global epicenter for canned and roasted green chile.
Full nutrition (USDA data · scales with serving)
| Water | 93.3 g |
| Energy | 21.0 kcal |
| Energy | 88.0 kj |
| Protein | 0.72 g |
| Total lipid (fat) | 0.27 g |
| Ash | 1.3 g |
| Carbohydrate, by difference | 4.6 g |
| Fiber, total dietary | 1.7 g |
| Calcium, Ca | 36.0 mg |
| Iron, Fe | 1.3 mg |
| Magnesium, Mg | 4.0 mg |
| Phosphorus, P | 11.0 mg |
| Potassium, K | 113 mg |
| Sodium, Na | 397 mg |
| Zinc, Zn | 0.09 mg |
| Selenium, Se | 0.30 ug |
| Vitamin C, total ascorbic acid | 34.2 mg |
| Thiamin | 0.01 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.63 mg |
| Pantothenic acid | 0.08 mg |
| Vitamin B-6 | 0.12 mg |
| Folate, total | 54.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 54.0 ug |
| Folate, DFE | 54.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 6.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 126 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Alcohol, ethyl | 0.00 g |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.03 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 | 0.00 g |
| SFA 16:0 | 0.02 g |
| SFA 18:0 | 0.00 g |
| SFA 22:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.02 g |
| MUFA 14:1 | 0.00 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.01 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.15 g |
| PUFA 18:2 | 0.14 g |
| PUFA 18:3 | 0.01 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 | 0.02 g |
| Leucine | 0.04 g |
| Lysine | 0.03 g |
| Methionine | 0.01 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.02 g |
| Tyrosine | 0.01 g |
| Valine | 0.03 g |
| Arginine | 0.03 g |
| Histidine | 0.01 g |
| Alanine | 0.03 g |
| Aspartic acid | 0.10 g |
| Glutamic acid | 0.10 g |
| Glycine | 0.03 g |
| Proline | 0.03 g |
| Serine | 0.03 g |
FAQ
Are canned green chilies spicy?
Generally, no. They are typically mild (like Anaheim or Poblano varieties), providing more flavor than heat. However, spice levels can vary slightly by brand.
What's the difference between canned green chilies and jalapeños?
Canned green chilies are usually milder, larger, and have a thicker flesh. Jalapeños are smaller, significantly hotter, and often used fresh or pickled.
How should I store leftover canned green chilies?
Transfer any unused chilies and their liquid to an airtight container and refrigerate. They will keep for 5-7 days. Do not store them in the original can.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.21 kcal/g · 14% calories from protein · 1.7 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 3.51 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.