Organic
Chili - Green
"Adding flavor and heat to every dish"
A crunchy and pungent vegetable, green chilies add flavor and heat to a wide variety of dishes. They come in various shades of green and have a firm outer skin with seeds inside. Their slightly bitter taste and aroma make them a popular choice in many cuisines.
Also known as
Green peppers, Hari mirch, Green chillies
Botanical name
Capsicum
Product Details
PLU Code
94686
5-digit code
Category
Vegetables
Peppers (Capsicums) › All Sizes
Origin
Central and South America
Temperature
7°C (45°F)
Shelf Life
2-3 weeks
Status
Approved
About Chili - Green
Green chilies are picked before they are fully ripe, when they have a bright green color and a crunchy texture. They can be used in a variety of dishes, from salads to stir-fries, and can be stored in the refrigerator to prolong their shelf life.
Nutrition Information
Nutrition facts for Green Chili
100 grams of green chili contains
-
Energy 40 kilocalories
-
Water 92 grams
-
Protein 1 gram
-
Carbohydrates 9 grams
-
Fiber 2 grams
-
Sugar 1 gram
-
Fat 0 grams
-
Sodium 2 milligrams
-
Potassium 470 milligrams
-
Vitamin A 175 micrograms
-
Vitamin C 125 milligrams
-
Calcium 18 milligrams
-
Iron 0.8 milligrams
Storage & Handling
Commercial storage guidance for fresh bell (sweet) and chili peppers. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
7°C (45°F)
Humidity
90-95%
Packaging
Ventilated bags or containers to maintain humidity
Shelf Life
2-3 weeks
Storage Notes: Peppers must be kept between chilling-injury temperatures and warmer temperatures that speed ripening and bacterial soft rot, at high humidity to prevent water loss and shrivel. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 481-484.
Applies to: fresh bell (sweet) and chili peppers.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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