Anaheim Pepper Nutrition Facts | Crisp Data Boost

One raw Anaheim chile pepper has about 18 calories, with standout vitamin C and light carbs per pepper size.

Anaheim Chile Basics And Why The Numbers Matter

Anaheim pods sit in the mild camp, so you can pile on flavor without a burn. One medium pepper weighs about 45 grams and lands near 18 calories with light carbs and trace fat. Water makes up most of the weight, which helps with volume and satiety in bowls, fajitas, and roasted trays.

The macro split is carb-lean with a touch of protein. Vitamins pop here, led by vitamin C with small amounts of vitamin A precursors, vitamin K, and vitamin B6. Minerals show up in tiny hits of potassium and magnesium. The totals below use a single pepper as the reference size for easy meal math.

One Raw Anaheim Chile (≈45 g) — Core Nutrition Snapshot

Nutrient	Amount	% DV*
Calories	18 kcal	1%
Protein	0.9 g	2%
Total Carbs	4.3 g	2%
Dietary Fiber	0.68 g	2%
Total Sugars	2.3 g	—
Total Fat	0.09 g	0%
Vitamin C	109 mg	121%
Vitamin B6	0.13 mg	7%
Vitamin A (RAE)	27 µg	3%
Vitamin K	6.4 µg	5%
Potassium	153 mg	3%
Magnesium	11 mg	3%
Calcium	8 mg	1%
Sodium	3 mg	0%

*% DV uses the FDA list for adults and kids over 4.

How A Mild Chile Fits Daily Eating

Use these peppers when you want fresh crunch without a heavy calorie load. One or two in a burrito bowl barely nudges energy intake while lifting flavors from meat, beans, and rice. If you cook keto or lower carb, the net carbs per pepper sit near four grams, which slots into many macros without strain.

Vitamin C jumps off the label. One pepper clears the 90 mg daily value threshold on most labels by a wide margin, which helps iron absorption from plant foods and supports collagen formation. The crisp bite also brings water content that pairs well with salty or rich dishes, giving balance on the plate.

Percent daily value on labels follows the FDA’s current reference amounts; see the Daily Value list for the full table used on packages.

Anaheim Chile Nutrition Guide For Real-World Portions

Portion sizing turns label math into meals. A stuffed pepper packs filling, so energy and sodium hinge on the recipe. A sauteed mix with onion adds trace fat from the pan, while roasting concentrates sugars a bit as moisture leaves. The raw count sets the baseline; your pan, oil, and fillings drive the swing.

Macros At A Glance

Carbs make up most of the energy. Protein and fat sit close to zero, so satiety comes from volume and the rest of the plate. Pair with eggs, chicken, tofu, or beans for staying power. If you track net carbs, fiber trims the tally slightly, though the number stays small either way.

Micros That Stand Out

Vitamin C leads by a mile. Beta-carotene adds a small bump toward vitamin A, and lutein plus zeaxanthin support eye health. Vitamin K and vitamin B6 arrive in modest amounts. Potassium and magnesium round out the mineral side. Raw prep keeps the profile bright; long simmering can shave heat-sensitive compounds.

For context on vitamin C needs across ages, the NIH fact sheet lists recommended amounts by group; skim the vitamin C basics if you want a quick reference.

Heat, Seeds, And Capsaicin

Most of the sting lives in the white ribs and the seeds. Scrape them with a spoon to dial the heat down. Wearing gloves saves fingers from lingering burn. Roasting blisters the skin for easy peeling and softens the flesh, which suits salsa verde, tacos, and breakfast scrambles.

Buying, Storing, And Prepping Without Waste

Pick firm pods with glossy skin and no soft spots. Store in the crisper drawer inside a paper bag to manage moisture. Use within a week for the best snap. Freeze roasted strips for later; they thaw cleanly for sauces and stews. If you slice raw, pat dry before bagging to keep edges from sliming.

Kitchen Uses That Keep The Numbers Friendly

Grill and slice for tacos, dice into omelets, layer into casseroles, or stuff with lean turkey and rice. When oil comes into play, measure the pour. A single tablespoon adds about 120 calories, which can dwarf the pepper. A nonstick pan, a spritz bottle, or broth-saute keeps energy in check.

Smart Swaps And Pairings

Swap these peppers for a portion of bell peppers to nudge heat without piling on salt or fat from sauces. Pair with black beans for fiber, corn for crunch, and lime for pop. A spoon of yogurt or queso fresco cools the bite and adds protein. Herbs like cilantro and oregano brighten the plate.

Portion Scenarios And What Changes

How Prep Changes The Count (Per Serving)

Preparation	Typical Additions	Approx. Calories
Raw, Sliced (1 pepper)	—	~18 kcal
Roasted, No Oil (1 pepper)	—	~18–20 kcal
Sauteed (1 pepper)	1 tsp oil	~58 kcal
Stuffed (1 pepper)	Lean turkey + rice	~220–280 kcal
Cheesy Stuffed (1 pepper)	Cheese heavy	~300–380 kcal

Label Math You Can Trust

Packaged pepper products follow standard label rules. The raw produce above tracks to the same reference values used on those panels. When you see a giant swing on a recipe card, scan the oil, cheese, and meat lines; those ingredients drive the lift far more than the pepper itself.

Frequently Used Conversions And Sizes

One medium pepper equals about half a cup chopped. Two peppers fill a leveled cup. A tray roast for four servings usually runs six to eight peppers, depending on how packed you like the pan. When a recipe calls for “large,” plan nearer to 60–75 grams each.

Simple Prep Steps That Save Time

Lay each pod flat and slice lengthwise. Scoop out ribs and seeds with a spoon. For roasting, set under a broiler until blistered, flip, and repeat, then steam in a covered bowl before peeling. Chill chopped bits in a towel-lined container to keep them crisp for tacos through the week.

Allergy, Safety, And Sensitivity Notes

Food allergies to chiles are uncommon, yet contact with capsaicin can sting eyes and lips. Wash hands well after handling, or wear thin gloves. Kids and folks with reflux can catch a flare from spicier batches; removing the ribs lowers the hit. If you feel burning skin, oil helps more than water.