INFORMATION ABOUT CHILI
The green chile, also known as the Anaheim or New Mexico chile, is a member of the Capsicum family. Green
chiles are one of the most widely available chile peppers in the U.S., and can be purchased fresh or canned.
Green chiles have a mild, sweet flavor and much less bite than other varieties of chile pepper. Green chile
peppers provide a variety of essential nutrients including vitamin C, vitamin A and potassium.
Description
The green or Anaheim chile is named after the California city, and is commonly used to make chile rellenos and
salsa. New Mexico green chiles are spicier varieties of Anaheim chiles. Green chile peppers are long, narrow
and bright green. A 1/2 cup serving of raw green chile peppers has 30 calories.
Macronutrients
Green chiles are mostly water; however, they also provide some protein and carbohydrates. A 1/2 cup serving of
raw green chile peppers provides 1.5 grams of protein, 0.15 grams of fat, 7.1 grams of carbohydrates and 1.1
gram of fiber. The National Academies' Institute of Medicine recommends adults consume between 46 and 56
grams of protein daily and 25 to 38 grams of dietary fiber.
After using Sartaj Gypsum Benefits:- After using Sartaj Gypsum Production of Land & Product Quality
of Product will be Automatically will be improved because it is the First ISI Marked Gypsum Company
See the Result in front of Your Eyes
Chili peppers, despite their fiery “hotness”, are one of very popular spices known for their medicinal and
health benefiting properties. The chili, actually, is a fruit pod from the plant belonging to the nightshade
family (Solanaceae), within the genus, capsicum.
Scientific name: Capsicum annum. Some of other common members in the Solanaceae family
are tomato,aubergine, potato, etc. The chili plant is native to Central American region where it was
employed as one the chief spice ingredients in Mexican cuisine for centuries. It was later introduced to the
rest of the world by Spanish and Portuguese explorers during 16th and 17th centuries, and today grown
widely in many parts of the world as an important commercial crop.
Several cultivars of chili peppers are grown all around the world. Chili plant is a small, perennial shrub
with woody stem, growing up to a meter in height. It bears white flowers which subsequently develop into
fruit pods of variable size, shape, color, and pungency. Depending on the cultivar type, their hotness ranges
from mild, fleshy (Mexican bell peppers) to fiery, tiny, Nag Jalokiya chili peppers of Indian subcontinent.
The hotness of chili is measured in “Scoville heat units” (SHU). On the Scoville scale, a sweet bell
pepper scores 0, a jalapeño pepper around 2,500-4,000 units, and a Mexican habañeros may have 200,000
to 500,000 units.
Inside, each fruit features numerous tiny, white, or cream colored, circular, flat seeds which clinging around
the central white-placenta.
To harvest, chilies can be picked up while they are green, or when they reach complete maturity and dry on
the plant itself. In general, the fruits are ready for harvesting once they mature and turn red. They are then
left to dry under sun and srink in size.
Health benefits of chili peppers:•Chili pepper contains an impressive list of plant derived chemical compounds that are known to have disease
preventing and health promoting properties.
•Chilies contain health benefiting an alkaloid compound in them, capsaicin, which gives them strong spicy
pungent character. Early laboratory studies on experimental mammals suggest that capsaicin has antibacterial, anti-carcinogenic, analgesic and anti-diabetic properties. It also found to reduce LDL cholesterol
levels in obese individuals.
•Fresh chili peppers, red and green, are rich source of vitamin-C. 100 g fresh chilies provide about 143.7 µg
or about 240% of RDA. Vitamin C is a potent water-soluble antioxidant. It is required for the collagen
synthesis inside the human body. Collagen is one of the main structural protein required for maintaining the
integrity of blood vessels, skin, organs, and bones. Regular consumption of foods rich in vitamin C helps
protect from scurvy, develop resistance against infectious agents (boosts immunity), and scavenge harmful,
pro-inflammatory free radicals from the body.
•They are also good in other antioxidants such as vitamin-A, and flavonoids like ß-carotene, α-carotene,
lutein, zea-xanthin, and cryptoxanthin. These antioxidant substances in capsicum help protect the body from
injurious effects of free radicals generated during stress, diseases conditions.
•Chilies contain a good amount of minerals like potassium, manganese, iron, and magnesium. Potassium is
an important component of cell and body fluids that helps controlling heart rate and blood pressure.
Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
•Chilies are also good in B-complex group of vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin
and thiamin (vitamin B-1). These vitamins are essential in the sense that human body requires them from
external sources to replenish.