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Red chillies

Mirchi

Capsicum annum

Also known as: Sukan jolokia, Shuckhuo Lonka, Red chilli pepper, Lal marcha, Ona Menasinakayi, Sohmynken trykhong

Red chillies are pungent peppers commonly used in Indian cooking to add heat and flavour. They are rich in vitamin K, chromium, and fibre.

VegetarianMedium calorie densityLow GINOVA 1· Unprocessed

237

kcal

12.7

Protein

29.5

Carbs

6.4

Fat

31.1

Fiber

per 100g

High in vitamin KHigh in chromiumGood source of fibre

Condiments and Spices·Lunch, Dinner

Serving Size= 100g

Nutrition per 100g

Protein13g(22%)

Carbs29g(52%)

Fat6.4g(26%)

Fiber31g

Rich in% daily value

Vitamin K498%Chromium456%Copper81%Magnesium75%Potassium64%

View all nutrients →

Nutrient Breakdown

% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.

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Common questions about Red chillies

How many calories are in 1 teaspoon of Red chillies?

1 teaspoon (3 g) of Red chillies has about 7 kcal, based on 237 kcal per 100 g.

How much protein is in Red chillies?

Red chillies provides about 12.7 g of protein per 100 g.

How much sugar does Red chillies contain?

Red chillies has about 4.7 g of total sugars per 100 g.

How is red chilli commonly used in cooking?

Red chilli is used fresh, dried, or powdered to add heat and flavour to Indian dishes like curries, pickles, and spice mixes.

Is red chilli suitable for vegan diets?

Yes, red chilli is a plant-based ingredient and is suitable for vegan diets.

How should red chillies be stored?

Store dried red chillies in a cool, dry place away from sunlight to maintain their flavour and potency.

About Red chillies

Red chillies are the dried or fresh pods of Capsicum annuum and a staple spice in Indian cuisine, used to impart heat and vibrant red colour to many dishes. They are usually eaten dried, powdered, or fresh, and can vary from mild to very hot depending on the variety.

They provide significant amounts of vitamin K, chromium, and dietary fibre, making them notable for their micronutrient content. Apart from adding pungency, they contribute to potassium, copper, magnesium, riboflavin, and niacin intake.

As a vegan food with negligible fat, they are suitable for diverse diets. Their potent flavour means only small quantities are typically used, enhancing meals without contributing many calories.