Chili Pepper Nutrition Facts and Uses

What is the nutritional value of chili peppers? Lately very bad appetite. The doctor advised to "support" the dishes a little, he says that it is better to start eating right away.

Chili pepper is an insidious condiment that not everyone loves and can eat. However, nutritionists claim that the nutritional value of chili peppers is quite high. In small quantities and when consumed wisely, it aids digestion and stimulates appetite. Even for the liver, it's good to include this savory supplement in your diet. What is it about this little hot pepper?

Chili pepper nutritional value: chemical composition

Pepper itself is low-calorie: 100 g of the product contains only 35-40 kcal. At the same time, oddly enough, the main component is water - a little more than 88 g. But there are almost no proteins and fats in hot pepper - 2 g and 0.5 g, respectively. A small fraction of peppercorns and sugars (about 5 g), and fiber (1.5 g). There is no cholesterol or trans fats in it at all, so it will definitely not spoil your figure and health.

The daily intake of carbohydrates and protein in 100 g of chili is only 3%, fat - 3 times less.

But in terms of the content of vitamins and microelements, chili bypasses many vegetables. Beta-carotene and vitamin C are the leading vitamins (534 and 144 μg, respectively). In addition to them, pungent fruits also contain vitamins of groups A, B1-B6, B9, K, C, E.

Of the minerals, potassium is in first place - 322 mg. Chile also has such elements (in descending order):

• phosphorus;
• magnesium;
• calcium;
• sodium;
• iron;
• selenium;
• zinc;
• manganese;
• copper.

The share of the daily value of 100 g of pepper is highest in copper (over 14%) and iron (10%).

Chili is also rich in various acids: arginine, leucine, alanine, glutamic, linoleic and many other acids.

Where is chile used

Hot peppers are widely used in cooking. It is added to canned food and ready-made meals, even to desserts and milk. Chili sauces, dressings and marinades give a pungent flavor. For some gourmets, soups and borscht are simply inconceivable without peppercorns floating in a plate. Puree, pilaf, meat will also be tastier with it, and only homemade adjiku and you can't do without chili at all. The most desperate gourmets sprinkle even kefir, cookies and ice cream with ground chili.

Chili seeds have the sharpest taste, and the pepper itself is very quickly absorbed into the skin. It is better to cut it with gloves and in no case touch your eyes with your hands.

Chili's burning ability has found its application in medicine. Funds based on it warm and relieve pain and inflammation, treat ENT diseases and even destroy cancer cells.

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