Organic
Jalapeno Green/Mexican Green
"Adding heat to your meals"
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
Product Details
PLU Code
94693
5-digit code
Category
Vegetables
Peppers (Capsicums) › All Sizes
Origin
Mexico, Central and South America
Temperature
7°C (45°F)
Shelf Life
2-3 weeks
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
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 packaging, paper bags or crates to maintain air circulation
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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