Pimento

Nutrition per ~85 g · ¾ cup chopped

2.7 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 94.

What it feeds primary sources only

Systems

Pathways

Overview

Pimentos are small, heart-shaped peppers native to Central and South America, traditionally used in Spanish and Mediterranean cuisines and commonly found as a stuffing in green olives. Despite their diminutive size, pimentos deliver concentrated nutritional value, particularly vitamin C at 85mg per 100g—comparable to larger bell peppers—along with significant potassium (158mg) and vitamin A. Their sweet, mild profile makes them more palatable than spicy peppers for those seeking capsicum's antioxidant benefits without heat. The predominant bioactive compounds include capsaicinoids (though in lower concentrations than hot peppers), carotenoids, and flavonoids, all of which support cardiovascular health and reduce oxidative stress. For longevity, pimentos offer a calorie-efficient way to boost micronutrient intake while providing fiber (1.9g per 100g) to support digestive health. Their low sodium and rich potassium content also support healthy blood pressure regulation. Fresh or roasted pimentos retain their nutrient profile well, making them versatile additions to varied dietary patterns.

Health benefits 5

Pairs with

• Pair with olive oil because fat-soluble carotenoids require dietary fat for optimal absorption in the intestinal tract
• Combine with leafy greens because vitamin C enhances iron bioavailability from plant-based sources, improving overall iron status
• Serve with legumes because pimentos' vitamin C boosts absorption of plant-based iron while complementing protein intake
• Add to dishes with cruciferous vegetables because combined glucosinolates and flavonoids provide synergistic anti-inflammatory effects

In the kitchen

• Store fresh pimentos in the refrigerator's crisper drawer wrapped in paper towels for 1-2 weeks; they deteriorate faster than larger peppers due to higher surface-area-to-mass ratio
• Roast pimentos whole over an open flame or in a 425°F oven for 15-20 minutes, then cool in a covered bowl to steam the skin off for easier peeling—this concentrates sweet flavors and may increase carotenoid bioavailability
• Drain jarred pimentos canned in brine and rinse before use to reduce sodium intake, or select water-packed varieties when available
• Add fresh pimentos raw to salads or as antipasto to preserve maximum vitamin C content; heat degrades water-soluble vitamins over extended cooking
• Keep stuffed olives with pimento packing on hand as a convenient snack, though account for sodium content from brining in daily intake tracking

When to eat it anytime

Pimentos contain no compounds requiring specific circadian timing and are beneficial throughout the day. Include in meals with dietary fat to maximize carotenoid absorption; no special timing constraints apply.

Breaks a fast

While pimentos are anytime-appropriate, consuming with fat-containing meals (breakfast with eggs, lunch salads with olive oil) optimizes micronutrient bioavailability rather than consuming alone on an empty stomach.