Chili Peppers
Chili Peppers (Capsicum) are cone shaped vegetables with a very thin outer skin, crisp flesh, and inner pith dotted with small white seeds. Chilies come in almost every color, but most common are red, green, yellow, and purple. The capsaicin in peppers is responsible for giving them their spicy flavor.
Health benefits of Chili Peppers
- Increased Protection from Bacterial and Viral Infections
- Increased Immune Function
- Reduced Cancer Risk
- Reduced Risk of Colon Cancer
- Protection Against Heart Disease
- Regulation of Blood Sugar and Insulin Dependence
- Slowing the progression of AIDS
- Slowing Aging
- DNA Repair and Protection
- Protection Against Dementia
- Alleviation of Cardiovascular Disease
- Alleviation of Hypertension (High Blood Pressure)
- Promoted Eye Health
- Alzheimer's Protection
- Osteoporosis Protection
- Stroke Prevention
- Reduced Risk of Type II Diabetes
- Reduced Frequency of Migraine Headaches
- Alleviation of Premenstrual Syndrome (PMS)
- Antioxidant Protection
- Prevention of Epileptic Seizures
- Alleviation of the Common Cold
- Prevention of Alopecia (Spot Baldness)
- Alleviation of Inflammation
Some of these health benefits come from nutrients concentrated in this food, and may not be effects of the food itself.
How to choose Chili Peppers
Look for vibrantly colored chilies with no signs of wilting. As a rule of thumb, the smaller the chilies the more spicy they will be.
How to store Chili Peppers
Chilies can be stored in an airtight bag in the fridge for 2-3 weeks and can be frozen whole in an airtight bag for up to a year.
Climate and origin
Chilies originated in Central and South America and depending on type can be grown in cool temperate to tropical climates. (Zones 4-11 in the U.S.)
Taste
Chilies have a pungent, sweet, and depending on the amount of capsaicin, a very spicy taste that can cause physical pain. The more capsaicin, the more heat. Raw chilies are crisp and soften when cooked.
Miscellaneous information
Be careful when handling hot peppers as the capsaicin found in them can cause significant irritation to your skin. Consider wearing gloves or wash your hands soon after handling the peppers.
Nutrition facts
| Nutrition Facts | |||
|---|---|---|---|
| Serving Size | |||
| 100 grams (100g) | |||
| Calories | 40 | ||
| % Daily Value * | |||
| Total Fat 0.2g | 0% | ||
| Saturated Fat 0.02g | 0% | ||
| Trans Fat 0g | |||
| Cholesterol 0mg | 0% | ||
| Sodium 7mg | 0% | ||
| Total Carbohydrate 9.5g | 3% | ||
| Dietary Fiber 1.5g | 5% | ||
| Total Sugars 5.1g | 10% | ||
| Includes --g Added Sugars | --% | ||
| Protein 2g | 4% | ||
| Vitamin C 242.5mg | 269% | ||
| Vitamin D 0mcg | 0% | ||
| Iron 1.2mg | 7% | ||
| Calcium 18mg | 1% | ||
| Potassium 340mg | 7% | ||
| Phosphorus 46mg | 4% | ||
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |||