Foundation for Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Sun-dried chili pepper

Hot peppers are called chili peppers. Sun-dried chili peppers sold in stores are not always raw as they may have been heated as part of the production process.
81/12/07  LA!:0ALA
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Alongside numerous wild varieties, there are a wide range of cultivated (chili) peppers. Capsicum annum, which is most commonly used, is available in varieties ranging from a mild bell pepper to a hot pepper and in sizes from barely pea-sized to up to 25 cm long — and also comes in a wide range of colors and shapes.

General information:

From WikipediaCapsicum /ˈkæpsᵻkəm/ (also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years.

Following the Columbian Exchange, it has become cultivated worldwide, and it has also become a key element in many cuisines. In addition to use as spices and food vegetables, Capsicum species have also been used as medicines and lachrymatory agents.”

Etymology and names:

“The generic name may come from Latin capsa 'box', presumably alluding to the pods or the Greek word κάπτω kapto 'to gulp'. The name "pepper" comes from the similarity of the flavor to black pepper, Pipernigrum, although there is no botanical relationship with it or with Sichuan pepper. The original term, chilli (now chile in Mexico) came from the Nahuatl word chilli, denoting a larger Capsicum variety cultivated at least since 3000 BC, as evidenced by remains found in pottery from Puebla and Oaxaca.

The fruit of Capsicum plants have a variety of names depending on place and type. The piquant (spicy) varieties are commonly called chili peppers, or simply "chillies". The large, mild form is called red pepper, green pepper, or bell pepper in North America and United Kingdom and typically "capsicum" in New Zealand, Australia, Singapore and India. The fruit is called paprika in some other countries (although paprika can also refer to the powdered spice made from various capsicum fruit).”

Species and varieties:

“Capsicum consists of 20–27 species, five of which are domesticated: C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens. ... 

Many varieties of the same species can be used in many different ways; for example, C. annuum includes the "bell pepper" variety, which is sold in both its immature green state and its red, yellow, or orange ripe state. This same species has other varieties, as well, such as the Anaheim chiles often used for stuffing, the dried ancho (also sometimes referred to as poblano) chile used to make chili powder, the mild-to-hot jalapeño, and the smoked, ripe jalapeño, known as chipotle.”

Hot peppers:

“Most of the capsaicin in a pungent (hot) pepper is concentrated in blisters on the epidermis of the interior ribs (septa) that divide the chambers, or locules, of the fruit to which the seeds are attached ...

The amount of capsaicin in hot peppers varies significantly among varieties, and is measured in Scoville heat units (SHU). The world's current hottest known pepper as rated in SHU is the 'Carolina Reaper,' which had been measured at over 2,200,000 SHU.”

Nutritional value:

“Peppers are incredibly nutritious. They have more Vitamin C than an orange, and a typical bell pepper contains more than 100% of the daily recommended value for Vitamin C. They also have relatively high amounts of Vitamin B6. Fresh fruit is 94% water. Dried pepper fruit has a much different nutritional value due to the dehydration and concentration of vitamins and minerals.”


Nutritional Information per 100g 2000 kCal
Energy 324 kcal16.2%
Fat/Lipids 5.8 g8.3%
Saturated Fats 0.81 g4.1%
Carbohydrates (inc.dietary fiber) 70 g25.9%
Sugars 41 g45.6%
Fiber 29 g114.8%
Protein (albumin) 11 g21.2%
Cooking Salt (Na:91.0 mg)231 mg9.6%
Recommended daily allowance according to the GDA.
Fat/Lipids
Carbohydrates
Protein (albumin)
Cooking Salt

Essential Nutrients per 100g with %-share Daily Requirement at 2000 kCal
VitVitamin A, as RAE 1'324 µg166.0%
VitVitamin K 108 µg144.0%
ElemPotassium, K 1'870 mg94.0%
VitRiboflavin (vitamin B2) 1.2 mg86.0%
VitVitamin B6 (pyridoxine) 0.81 mg58.0%
VitNiacin (née vitamin B3) 8.7 mg54.0%
ProtTryptophan (Trp, W) 0.14 g54.0%
MinIron, Fe 6 mg43.0%
ProtThreonine (Thr, T) 0.39 g42.0%
MinManganese, Mn 0.82 mg41.0%

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.


Essential fatty acids, (SC-PUFA) 2000 kCal
Linoleic acid; LA; 18:2 omega-6 3.1 g31.0%
Alpha-Linolenic acid; ALA; 18:3 omega-3 0.02 g1.0%

Essential amino acids 2000 kCal
Tryptophan (Trp, W) 0.14 g54.0%
Threonine (Thr, T) 0.39 g42.0%
Isoleucine (Ile, I) 0.34 g28.0%
Valine (Val, V) 0.45 g28.0%
Lysine (Lys, K) 0.47 g25.0%
Leucine (Leu, L) 0.55 g23.0%
Phenylalanine (Phe, F) 0.33 g21.0%
Methionine (Met, M) 0.13 g14.0%

Vitamins 2000 kCal
Vitamin A, as RAE 1'324 µg166.0%
Vitamin K 108 µg144.0%
Riboflavin (vitamin B2) 1.2 mg86.0%
Vitamin B6 (pyridoxine) 0.81 mg58.0%
Niacin (née vitamin B3) 8.7 mg54.0%
Vitamin C (ascorbic acid) 31 mg39.0%
Folate, as the active form of folic acid (née vitamin B9 and B11) 51 µg26.0%
Vitamin E, as a-TEs 3.1 mg26.0%
Pantothenic acid (vitamin B5) 0.96 mg16.0%
Thiamine (vitamin B1) 0.08 mg7.0%
Vitamin D 0 µg< 0.1%

Essential macroelements (macronutrients) 2000 kCal
Potassium, K 1'870 mg94.0%
Magnesium, Mg 88 mg23.0%
Phosphorus, P 159 mg23.0%
Sodium, Na 91 mg11.0%
Calcium, Ca 45 mg6.0%

Essential trace elements (micronutrients) 2000 kCal
Iron, Fe 6 mg43.0%
Manganese, Mn 0.82 mg41.0%
Copper, Cu 0.23 mg23.0%
Zinc, Zn 1 mg10.0%
Selenium, Se 3.5 µg6.0%
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