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Vegetables  / Herbs and Spices

Pepper, chili fruit Nutrition Facts

Sili, labuyo, bunga
PhilFCT
Macronutrients

Nutrition Facts

Serving Size: 100g
Edible Portion: 89%
Calories 75kcal / 2530kcal (2%)

Macronutrients

Total Fat
2.2 g/ 42g (5%)
low
Cholesterol
0 mg/ 300mg (0%)
Total Carbohydrates
9 g/ 348g (2%)
Dietary Fiber
3.5 g/ 20g (17%)
source
Sugar
5 g/ 63g (7%)
Protein
4.8 g/ 71g (6%)

Vitamins

Vitamin A
0 mcg RAE/ 700mcg RAE (0%)
Vitamin C
69 mg/ 70mg (98%)
high
Vitamin B1
0.31 mg/ 1mg (25%)
source
Vitamin B2
0.25 mg/ 1mg (19%)
source
Vitamin B3
1.8 mg NE/ 16mg NE (11%)

Minerals

Calcium
65 mg/ 750mg (8%)
Iron
2.3 mg/ 12mg (19%)
source
Phosphorus
89 mg/ 700mg (12%)
Sodium
14 mg/ 1500mg (0.93%)
very low
What is this food?
AI-assisted
Pepper and chili fruit (like red or green chili peppers), used as a flavoring or added to meals for a spicy kick.
Why it matters to health
AI-assisted
Chili and pepper add flavor with relatively low calories (about 75 kcal per 100 g) and provide dietary fiber (around 3.5 g) which helps keep you full and supports healthy digestion. They also contain carbohydrates and sugar in smaller amounts, plus a small amount of sodium (about 14 mg). Since the sodium is low, they’re a good way to boost taste without relying heavily on salty sauces—just be mindful that the overall sodium can rise when chili is mixed with salty condiments (like patis, toyo, or bagoong).
Healthier tips
AI-assisted
  • Use chili/pepper to flavor your meals instead of adding extra salty sauces.
  • For daily eating, include it in your 3 full meals and use it in 1–2 snacks only if it fits your appetite—there’s no need to overdo it.
  • If you have a sensitive stomach or heartburn, start with small amounts and adjust.
  • Pair with balanced plates: add chili/pepper to veggies, lean proteins (fish, chicken, tofu), and moderate portions of rice or root crops.
Common Filipino dishes
Sinigang, Bicol Express, Laing, Kare-kare, Ginataang gulay, Bistek Tagalog
Images
Food
Disclaimer
Juan Nutrisyon provides educational nutrition information to help users better understand the foods they eat. Nutrient values are sourced from reputable databases including the Philippine Food Composition Tables (FCT) and USDA FoodData Central. Calculation methods for estimating nutrients across multiple foods have been reviewed by a licensed dietitian. The information provided is not intended to diagnose, treat, cure, or prevent any disease. While every effort is made to ensure accuracy, Juan Nutrisyon has not yet undergone formal clinical validation studies and should not replace personalized medical advice from a qualified healthcare professional.
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