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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, canned jalapeños are a healthy, low-calorie way to add flavor to meals, containing only 27 calories per 100g. They provide Vitamin A for eye health and capsaicin, which may boost metabolism, though they are often higher in sodium than fresh peppers due to the canning brine.
Canned jalapeños can aid weight management because they are very low in fat and calories while providing intense flavor. The capsaicin they contain is also known to slightly increase metabolic rate and may help with appetite suppression.
Yes, canned jalapeños are excellent for a keto or low-carb diet. They contain only about 4.74g of carbohydrates per 100g, making them a safe way to add spice to meals without spiking blood sugar.
In most cases, canned jalapeños are both vegan and gluten-free as they typically consist of peppers, water, vinegar, and salt. However, always check the label for any unusual additives or cross-contamination warnings if you have severe sensitivities.
They are incredibly versatile and can be used as a topping for nachos, tacos, and pizzas. You can also dice them into cornbread batter, mix them into tuna salad, or stir them into spicy sauces and salsas for an acidic, spicy kick.
Generally, canned jalapeños are milder than fresh ones because the heat is tempered by the canning process and the vinegar brine. They offer a more consistent, tangy heat compared to the unpredictable spice levels of raw peppers.
Once opened, canned jalapeños will typically last for 1 to 2 months in the refrigerator. To maximize shelf life, ensure they remain fully submerged in their brine and are stored in a sealed glass or plastic container.
canned jalapeno pepper is a versatile ingredient found in cuisines around the world. With 27 calories per 100g and 0.92 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Do not store them in the original open metal can, as this can affect the flavor and lead to spoilage. Transfer the peppers and their liquid into an airtight glass jar or plastic container and keep them refrigerated.
They are a good source of Vitamin A, which supports vision and immune function. While the canning process reduces some of the Vitamin C found in fresh peppers, they still provide a modest amount of this important antioxidant.
Rinsing is not required, but it is recommended if you want to reduce the sodium content or the vinegary tang. Rinsing under cold water can remove excess salt from the brine without significantly affecting the heat of the pepper.