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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, whole green chiles are very healthy as they are low in calories and high in essential nutrients. They are particularly rich in Vitamin C for immune support and Vitamin A for vision health. They also contain capsaicin, which provides anti-inflammatory benefits.
A 100g serving of whole green chiles contains approximately 32 calories and 6.6g of carbohydrates. They are also very low in fat (0.4g) and provide about 1.3g of protein, making them a light addition to any meal.
Yes, green chiles are excellent for a keto or low-carb diet. With only 6.6g of total carbohydrates per 100g, they can be used to add flavor and heat to dishes without significantly impacting daily carb counts.
Yes, whole green chiles are a natural vegetable and are inherently both vegan and gluten-free. They are safe for individuals with celiac disease or those following a plant-based lifestyle.
The most popular method is roasting them over an open flame or under a broiler until the skin blisters and chars. Once roasted, they are typically placed in a bag to steam, making the tough outer skin easy to peel off before dicing or stuffing.
Green chiles have a bright, crisp, and slightly smoky flavor compared to their ripened red counterparts. Their heat level can range from very mild (like Anaheim chiles) to quite spicy (like Serrano or Thai green chiles).
Fresh chiles should be stored in the refrigerator, ideally in a paper bag or wrapped in paper towels inside a plastic bag. This helps manage moisture and keeps them crisp for 1 to 2 weeks.
whole green chiles is a versatile ingredient found in cuisines around the world. With 32 calories per 100g and 1.3 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Yes, green chiles freeze very well. For the best results, roast and peel them before freezing; lay them flat in freezer-safe bags with the air squeezed out. They can last up to 12 months in the freezer.
Signs of spoilage include soft or mushy spots, shriveled skin, or the presence of mold, especially around the stem. If the chile feels slimy or has an off-smell, it should be discarded.
Removing the seeds is optional but recommended if you want to reduce the heat. Most of the capsaicin (the spicy compound) is found in the seeds and the white inner membranes, so removing them results in a milder flavor.