Directions:
- Rinse about 1 1/3 pounds fresh poblano chilies and pat dry. Lay in single layer on a 10- by 15-inch pan. Broil 3 to 4 inches from heat, turning as needed to char skin on all sides, about 10 minutes. Let stand until cool.
- Pull off chili skins and discard. Remove and discard stems and seeds. Chop chilies.
- Nutritional analysis per 1/3 cup.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 120.63 Kcal (505 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 18.09mg | 1% | |
| Potassium | 1055.52mg | 22% | |
| Total Carbs | 30.16g | 10% | |
| Sugars | 12.06g | 48% | |
| Dietary Fiber | 12.06g | 48% | |
| Protein | 6.03g | 12% | |
| Vitamin C | 482.5mg | 804% | |
| Calcium | 60.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 20 Kcal (84 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3mg | 1% | |
| Potassium | 175mg | 22% | |
| Total Carbs | 5g | 10% | |
| Sugars | 2g | 48% | |
| Dietary Fiber | 2g | 48% | |
| Protein | 1g | 12% | |
| Vitamin C | 80mg | 804% | |
| Calcium | 10mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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