As with many Spanish ingredients, the best way to prepare Padrón peppers is with plenty of heat, plenty of olive oil, a pinch of salt, and not much else. Preparing them over a high heat produces a more intense peppery, pungent flavour. Padrón peppers contain vitamins A, B1, B2, C and P, proteins, calcium and iron. These peppers are also said to help with the digestive system, maintain good blood circulation, help reduce high blood pressure and promote healthy cholesterol!
A typical 100g portion contains 3.23g carbohydrate, 6.77g fat 1.69g protein and 85 calories.