1 . Green chillis
Green chilis are immature chili peppers, most often Pasilla, Anaheim or Poblano peppers that have been harvested before fully ripening. Not as spicy as red chili peppers, they are available raw, canned or pickled and are a common addition to traditional H.
2 . History
Chili peppers have been a part of the human diet in the Americas since at least 7500 BC. The most recent research shows that chili peppers weredomesticatedmore than 6000 years ago in Mexico, in the region that extends across southernPuebla When consumed, capsaicinoids bind withpain rece
3 . Intensity
When consumed, capsaicinoids bind withpain receptorsin the mouth and throat that are responsible for sensing heat. Once activated by the capsaicinoids, these receptors send a message to the brain that the person has consumed something hot. The brain Chili pepper pods, which areberries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done bypickling. Dried chilies are often ground into powders.
4 . Vitamin A
A 1/2cup, 75gram serving of chopped, raw green chili pepper contains 884 International Units of vitamin A. This amount supplies nearly 30 percent of the Food and Nutrition Boards recommended daily allowance of vitamin A for an adult man and 38 percent
5 . Vitamin C
Green chili peppers provide 181.9 milligrams of vitamin C in every 1/2cup serving, or well over 100 percent of the required daily intake of vitamin C for adults. Also known as ascorbic acid, vitamin C is required by the body to help synthesize collagen,
6 . Vitamin K
The body needs vitamin K in order to produce proteins crucial for blood coagulation and to support the development and maintenance of bones. Each 1/2cup serving of green chilis contains 10.7 micrograms of vitamin K. For a man, this fulfills 8.9 percent o
7 . Capsaicin
All chili peppers, including green chilis, contain capsaicin, the compound that is responsible for the spicy sensation associated with eating a hot pepper. The spicier the pepper is, the more capsaicin it contains. The Scoville Heat Unit scale, which meas
8 . Improves Immunity
Indian green chillies are rich sources of Vitamin C. You might have noticed that having chillies helps you open up your blocked nostrils. The Vitamin C in green chillies strengthens your natural immunity to diseases. Chili peppers, despite their fiery
9 . Protection Against Cancer
Green chillies are rich sources of antioxidants and this makes them act like janitors of the body. They can protect the body against free radical damage giving you natural immunity to cancer and also slowing down the ageing process. Everybody who has ever tried a green chili is familiar with the mild bitterness and intense, sinusclearing heat, but a lesser known fact is the myriad of health benefits that green chilies provide to those who consume them. Rich in vitamins and low in fat and cholesterol, green chilies are a super food with super flavor. The heat that the capsaicin provides is even a health benefit, so when you feel the heat, you know its working. Available fresh, dried, ground, canned or pickled, there are a number of ways to enjoy the taste and health benefits of green chilies.
10 . Betacarotenoids
Chilies have vitamin C and Vitamin A containing betacarotenoids which are powerful antioxidant. These antioxidants destroy free radical bodies. Usually, these radical bodies may travel in the body and cause huge amounts of damage to cells. These radical