Guajillo chile
Seasonal period:
All year
The guajillo chili (a nahuatlism from chilli “chili” and huaxin “huaje”) is a popular spice produced after the drying of the mirasol chili pepper, obtained from a plant of the Capsicum annuum species.
The guajillo is one of the most popular chilis in the Mexican cuisine, and it’s the base for many sauces and dishes.
Nutritional information (0.1 kg)
Energy
27.0
kcal
Carbohydrates
5.3
g
Proteins
1.2
g
Lipids
0.1
g
Sugars
0.0
g
Salt (Sodium)
0.0
mg
Folic acid
23.0
ug
Vitamin C
72.0
g
Vitamin A
0.0
ug
Zinc
0.3
mg
Iron
2.0
mg
Calcium
25.0
mg
Cholesterol
0.0
mg
Polyunsaturated fatty acids
0.05
g
Monounsaturated fatty acids
0.0
g
Saturates
0.01
g
Fiber
0.0
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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