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Peppers, hot chile, sun-dried |
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Peppers, hot chile, sun-dried (USDA#11962) |
| Serving Size 1 cup |
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| Water 7g |
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| Calories 324 |
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| Energy 1356kj |
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| Protein 10g |
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| Total Fat 5g |
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| Ash 6g |
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| Total Carbohydrates 69g |
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| Dietary Fiber 28g |
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| Sugars 41g |
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| Calcium, Ca 45mg |
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| Iron, Fe 6mg |
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| Magnesium, Mg 88mg |
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| Phosphorus, P 159mg |
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| Potassium 1870mg |
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| Sodium 91mg |
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| Zinc, Zn 1mg |
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| Copper, Cu 0mg |
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| Manganese, Mn 0mg |
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| Selenium, Se 3mcg |
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| Vitamin C, total ascorbic acid 31mg |
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| Thiamin 8mg |
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| Riboflavin 1mg |
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| Niacin 8mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 0mg |
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| Folate, total 51mcg |
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| Folic acid 0mcg |
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| Folate, food 51mcg |
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| Folate, DFE 51mcg_DFE |
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| Choline, total 84mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 26488IU |
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| Vitamin A, RAE 1324mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 3mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 108mcg |
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| Fatty acids, total saturated 0g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 0g |
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| 18:0 0g |
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| Fatty acids, total monounsaturated 0g |
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| 16:1 undifferentiated 0g |
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| 18:1 undifferentiated 0g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 3g |
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| 18:2 undifferentiated 3g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 0mg |
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| Tryptophan 0g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 0g |
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| Cystine 0g |
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| Phenylalanine 0g |
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| Tyrosine 0g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 0g |
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| Alanine 0g |
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| Aspartic acid 1g |
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| Glutamic acid 1g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 14844mcg |
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| Carotene, alpha 994mcg |
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| Cryptoxanthin, beta 1103mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 5494mcg |
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Pepper Preparation | Grilling Peppers
Pepper Preparation
Trimming Sides from the Core
Core the pepper by cutting lengthwise on all four sides, cutting around ... |
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| Stuffed Peppers
Begin by cutting a circle around the stem of the pepper.
Carefully pull out the stem and ribs.
Remove the remaining ribs by scraping with a spoon.
Wash ... |
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Pepper Preparation | Pepper
Cooking | Tips
Sweet Peppers
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| Cooking Techniques | Match the Type of Rice with the Proper Cooking Method
Cooking Techniques
The three basic techniques for cooking rice with hot liquid are boiling, ... |
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| A variety of chile that is usually no more than five inches in length, has a pale yellowish color, and a flavor that ranges from moderate to hot. It is also known as the guero ... |
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| A small red chile with an irregular shape and very hot flavor. It is used in many spicy main dishes as well as an ingredient for chile sauces and other similar condiments. |
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| A generic name, also spelled "chili," given to a broad range of over 200 varieties of hot peppers. Chile peppers are grown in different shapes, sizes, and flavors. From round to ... |
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| A tomato that has been sliced or cut in half and then dried in the sun (or in an oven). Drying the tomato gives it an intense, sweet flavor, that may also be somewhat tart, and a ... |
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| Grown primarily in northern India, this pepper is considered to be the hottest and provide the most intense heat of all chile peppers. When rated on the Scoville Heat Index, ... |
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| RecipeTips.com's video demonstration on how to core and slice a bell pepper. For more cooking tips and advice visit RecipeTips.com. |
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