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
  • Protection Against Heart Disease
  • Slowing Aging
  • DNA Repair and Protection
  • Alleviation of Cardiovascular Disease
  • Alleviation of Hypertension (High Blood Pressure)
  • 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
  • Prevention of Alopecia (Spot Baldness)
  • The capsaicin in peppers acts as a vasodilator, helping to increase blood flow to all parts of the body and lower blood pressure. Capsaicin also aids in alcohol metabolism, and is an expectorant that alleviates bronchitis and emphysema. New evidence suggests that the capsaicin can even help fight cancer.
    *Some of these health benefits are due to the nutrients highly concentrated in Chili Peppers, and may not necessarily be related to Chili Peppers.
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Natural vitamins, minerals, and nutrients found in Chili Peppers: Vitamin A | Vitamin B6 | Vitamin B9 (Folate, Folic Acid) | Vitamin C | Vitamin K | Magnesium | Manganese | Iron | Potassium | Copper |

Click here to compare these nutrition facts with other vegetables.
Nutrition Facts
Peppers hot chili green raw   
Serving Size 100g
Calories 40
% Daily Value*
Total Fat 0.2g0%
    Saturated Fat 0.021g0%
Cholesterol 0mg~%
Sodium 7mg0%
Total Carbohydrate 9.5g3%
    Dietary Fiber 1.5g6%
    Sugar 5.1g~
Protein 2g~
Vitamin A24%Vitamin C404%
Calcium2%Iron7%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Vitamins  %DV
Vitamin A 1179IU24%
    Retinol equivalents 59μg~
    Retinol 0μg~
    Alpha-carotene 23μg~
    Beta-carotene 671μg~
    Beta-cryptoxanthin 50μg~
Vitamin C 242.5mg404%
Vitamin D 0IU (0μg)~%
    D2 Ergocalciferol ~IU (~μg)
    D3 Cholecalciferol ~IU (~μg)
Vitamin E 0.69mg3%
Vitamin K 14.3μg18%
    K1 - Dihydrophylloquinone ~μg~
    K2 - Menaquinone-4 ~μg~
Vitamin B12 0μg~%
Thiamin 0.09mg6%
Riboflavin 0.09mg5%
Niacin 0.95mg5%
Pantothenic acid 0.061mg1%
Vitamin B6 0.278mg14%
Folate 23μg6%
    Folic Acid 0μg~
    Food Folate 23μg~
    Dietary Folate Equivalents 23μg~
Choline 11.1mg~
Lycopene 0μg~
Lutein+Zeaxanthin 725μg~
Minerals  %DV
Calcium 18mg2%
Iron 1.2mg7%
Magnesium 25mg6%
Phosphorus 46mg5%
Sodium 7mg0%
Potassium 340mg10%
Zinc 0.3mg2%
Copper 0.174mg9%
Manganese 0.237mg12%
Selenium 0.5μg1%
Water 87.74g~
Ash 0.6g~
Fatty Acids
Omega 3 to Omega 6 Ratio0.05
Omega 6 to Omega 3 Ratio20.8
Total Omega 3s5mg
18D3 Linolenic5mg
18D3CN3 Alpha Linolenic(ALA)~mg
18D4 Stearidonic (SDA)0mg
20D3N3 Eicosatrienoic~mg
20D5 Eicosapentaenoic(EPA)0mg
22D5 Docosapentaenoic(DPA)0mg
22D6 Docosahexaenoic(DHA)0mg
Total Omega 6s104mg
18D2104mg
18D2CN6 Linoleic(LA)~mg
18D2CLA Conjugated Linoleic(CLA)~mg
18D3CN6 Gamma-linolenic (GLA)~mg
20D2CN6 Eicosadienoic~mg
20D3N6 Di-homo-gamma-linolenic (DGLA)~mg
20D4N6 Arachidonic (AA)~mg
22D4 Adrenic (AA)~mg
Essential Amino Acids  %RDI
Histidine 41mg6%
Isoleucine 65mg5%
Leucine 105mg4%
Lysine 89mg4%
Methionine 24mg3%
Phenylalanine 62mg7%
Threonine 74mg7%
Tryptophan 26mg9%
Valine 84mg5%
Stats
Percent of Daily CalorieTarget
(2000 calories)
2%
Percent Water Composition 87.7%
Protein to Carb Ratio (g/g) 0.21

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.



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