Composition, per 100 g
Peppers, pasilla, dried
SR Legacy, published . Vegetables and Vegetable Products.
The figure that matters here
- As salt, if all of it is sodium chloride
- 0.22g / 100 g
Derived: sodium x 2.5, the ratio of the molar mass of sodium chloride to sodium. Not a FoodData Central figure, and only true where the sodium came from salt.
Full row
| Nutrient | Per 100 g | Unit |
|---|---|---|
| Sodium | 89 | mg |
| Energy | 345 | kcal |
| Water | 14.8 | g |
| Carbohydrate | 51.1 | g |
| Fibre | 26.8 | g |
| Protein | 12.4 | g |
| Fat | 15.8 | g |
| Calcium | 97 | mg |
| Iron | 9.83 | mg |
| Potassium | 2220 | mg |
| Magnesium | 130 | mg |
| Vitamin C | 6.4 | mg |
U.S. Department of Agriculture, Agricultural Research Service. FoodData Central. fdc.nal.usda.gov. Retrieved 2026-09-06. FDC ID 168579. Full record.