4693 Jalapeno Green/Mexican Green
A moderately spicy green pepper variety, the Jalapeno Green/Mexican Green is widely used in Mexican cuisine, adding a burst of flavor and heat to various dishes.
Also known as: Jalapeno Peppers, Green Chilies, Mexican Hot Peppers
Botanical name: Capsicum spp.
Quick Facts
PLU Code
4693 (4-digit conventional)
Category & Size
Vegetables › Peppers (Capsicums) › All Sizes
Origin
Mexico, Central and South America
Storage Temperature
7-10°C (45-50°F)
Shelf Life
5-7 days
Status
Approved
About Jalapeno Green/Mexican Green
Green Jalapenos are typically harvested before they reach full maturity when they would turn red, their moderate heat level and crunchy texture making them a versatile ingredient in salsas, salads, and as a topping for various Mexican dishes.
Nutrition Information
Jalapeno Green or Mexican Green, a variety of the Capsicum species, is a nutrient-rich vegetable. Its nutrition facts are as follows:
Energy is approximately 16 kcal per 100 grams of the vegetable.
Carbohydrates consist of 3.9 grams of which 1.5 grams is dietary fiber and 1.7 grams of sugars per 100 grams.
The protein content is roughly 0.9 grams per 100 grams of the vegetable.
Fat content is minimal at 0.2 grams per 100 grams.
The jalapeno vegetable is also rich in essential vitamins and minerals such as potassium at 152 milligrams, vitamin A, C and K, as well as folate at 6.4 micrograms per 100 grams.
Overall Jalapeno is rich in a variety of essential nutrients with most notably being an excellent source of vitamin C.
Storage & Handling
Cool, dry storage with good air circulation is essential for maintaining the quality of Jalapeno peppers.
Optimal Storage Conditions:
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Commodity Details
PLU Code Reference
4-digit codes: Conventionally grown produce
5-digit codes starting with 9: Organic produce
5-digit codes starting with 8: Originally intended for GMO (rarely used)
PLU codes streamline checkout processes, improve inventory management, and provide consistency across different stores. The system was developed by the International Federation for Produce Standards (IFPS).