The guajillo chili (a nahuatlism from chilli “chili” and huaxin “huaje”) is a popular spice produced after the drying of the mirasol chili pepper, obtained from a plant of the Capsicum annuum species.

The guajillo is one of the most popular chilis in the Mexican cuisine, and it’s the base for many sauces and dishes.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 0.01 g
Monounsaturated fatty acids 0.0 g
Polyunsaturated fatty acids 0.05 g
Cholesterol 0.0 mg
Calcium 25.0 mg
Iron 2.0 mg
Zinc 0.3 mg
Vitamin A 0.0 ug
Vitamin C 72.0 g
Folic acid 23.0 ug
Salt (Sodium) 0.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.