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Per 100g
Nutrition data source: USDA FoodData Central
Yes, they are very healthy as they are low in calories and fat while being rich in vitamins A and C. They contain capsaicin, which provides antioxidant benefits and may help reduce inflammation and support immune function.
Per 100g, canned red hot chili peppers contain approximately 21 calories and 5.1g of carbohydrates. This makes them a nutrient-dense ingredient that adds significant flavor without adding many calories.
They can be beneficial for weight loss because capsaicin may slightly boost metabolism and increase fat burning. Additionally, their intense flavor can help satisfy cravings and promote satiety while keeping the overall calorie count of a meal low.
Yes, they are keto-friendly. With only 5.1g of total carbohydrates per 100g, they can easily fit into a low-carb or ketogenic diet to add heat to meats, eggs, and high-fat sauces.
Naturally, red hot chili peppers are both vegan and gluten-free. However, you should always check the label for any additives, thickeners, or flavorings in the canning brine that might contain gluten or animal-derived ingredients.
They are highly versatile and can be diced into salsas, stirred into stews and chilis, or used as a spicy topping for tacos and pizzas. They can also be blended into marinades or sauces to provide a consistent level of heat.
They offer a sharp, pungent heat with a slightly softer, more tender texture than fresh peppers. Depending on the canning process, they may also have a mild saltiness or acidity from the preservation brine.
canned red hot chili pepper is a versatile ingredient found in cuisines around the world. With 21 calories per 100g and 0.9 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Once the can is opened, transfer the peppers and their liquid into a clean, airtight glass or plastic container. Store them in the refrigerator to maintain their quality and prevent spoilage.
When stored properly in the refrigerator, they typically last for 1 to 2 weeks. If you see mold, notice a sour smell, or the peppers become excessively mushy, they should be discarded.
Rinsing is optional but recommended if you want to reduce the sodium content from the canning brine. Rinsing can also help remove excess seeds if you prefer a slightly milder heat in your dish.