Peppers, hot chili, green, raw
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
The green hot chili pepper is a vibrant, crisp-skinned pod that delivers a sharp, immediate heat that builds on the tongue. Its flavor is grassy and bright, with a fresh, watery crunch when raw. Nutritionally, it's a low-calorie powerhouse, packing over 100% of your daily vitamin C into just a few pods.
Calorie split: 17% protein · 79% carbs · 4% fat
↓ Full nutrition💚 Why it's loved
People love it for its ability to instantly elevate a dish with a clean, fiery kick and a fresh, vegetal note. It's a cornerstone of countless global cuisines, valued for both its potent flavor and its role in creating complex heat profiles.
⚠️ Watch-outs & how to enjoy it better
The intense capsaicin can cause digestive discomfort or heartburn for sensitive individuals. To mitigate this, pair it with cooling dairy (like yogurt or cheese) or starchy foods (like rice or bread) to buffer the heat. For topical irritation, use gloves when handling and avoid touching eyes.
Key benefits
- Excellent source of immune-supporting vitamin C
- Contains capsaicin, a compound linked to metabolism and pain relief
- Very low in calories and carbohydrates
- Provides dietary fiber for digestive health
- Rich in antioxidants like vitamin A and flavonoids
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The heat of a chili is measured in Scoville Heat Units (SHU), and a typical green hot chili like a serrano or Thai chili ranges from 10,000 to 25,000 SHU, making it about 10 times hotter than a jalapeño.
Full nutrition (USDA data · scales with serving)
| Water | 87.7 g |
| Energy | 40.0 kcal |
| Energy | 167 kj |
| Protein | 2.0 g |
| Total lipid (fat) | 0.20 g |
| Ash | 0.60 g |
| Carbohydrate, by difference | 9.5 g |
| Fiber, total dietary | 1.5 g |
| Total Sugars | 5.1 g |
| Calcium, Ca | 18.0 mg |
| Iron, Fe | 1.2 mg |
| Magnesium, Mg | 25.0 mg |
| Phosphorus, P | 46.0 mg |
| Potassium, K | 340 mg |
| Sodium, Na | 7.0 mg |
| Zinc, Zn | 0.30 mg |
| Copper, Cu | 0.17 mg |
| Manganese, Mn | 0.24 mg |
| Selenium, Se | 0.50 ug |
| Vitamin C, total ascorbic acid | 243 mg |
| Thiamin | 0.09 mg |
| Riboflavin | 0.09 mg |
| Niacin | 0.95 mg |
| Pantothenic acid | 0.06 mg |
| Vitamin B-6 | 0.28 mg |
| Folate, total | 23.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 23.0 ug |
| Folate, DFE | 23.0 ug |
| Choline, total | 11.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 59.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 671 ug |
| Carotene, alpha | 23.0 ug |
| Cryptoxanthin, beta | 50.0 ug |
| Vitamin A, IU | 1179 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 725 ug |
| Vitamin E (alpha-tocopherol) | 0.69 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 14.3 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.02 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 | 0.01 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.01 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 | 0.11 g |
| PUFA 18:2 | 0.10 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 | 0.03 g |
| Threonine | 0.07 g |
| Isoleucine | 0.07 g |
| Leucine | 0.10 g |
| Lysine | 0.09 g |
| Methionine | 0.02 g |
| Cystine | 0.04 g |
| Phenylalanine | 0.06 g |
| Tyrosine | 0.04 g |
| Valine | 0.08 g |
| Arginine | 0.10 g |
| Histidine | 0.04 g |
| Alanine | 0.08 g |
| Aspartic acid | 0.29 g |
| Glutamic acid | 0.26 g |
| Glycine | 0.07 g |
| Proline | 0.09 g |
| Serine | 0.08 g |
FAQ
How can I reduce the heat of a green hot chili?
Remove the seeds and white pith, as that's where most of the capsaicin is concentrated. You can also soak sliced chilies in cold water or vinegar for 10-15 minutes before using.
Are green hot chilies just unripe red ones?
Not always. While some varieties are green when unripe and turn red, many popular types (like Thai bird's eye or serrano) are specifically cultivated and harvested while green for their distinct, sharper flavor.
What's a good substitute if I can't find green hot chilies?
A jalapeño with some seeds will provide a similar fresh, green heat, though milder. For a closer match in heat, use a serrano pepper or a small amount of a habanero (use extreme caution, as habaneros are much hotter).
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 0.40 kcal/g · 20% calories from protein · 1.5 g fiber · 5.1 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: 0.02 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.