Module I: About Chili Pepper Lesson 2: Uses and Nutritional Features of Chili Pepper After completing this lesson, you have learned to answer: 1.What is the major food value for which chili pepper is cultivated? 2.What are the various uses for which chili pepper is grown? 3.Why chili pepper crop is popular as a vegetable crop? 4.Describe the nutritional features of chili pepper.

Module I: About Chili Pepper Lesson 2: Uses and Nutritional Features of Chili Pepper Chili pepper contains considerable amount of dietary fiber, proteins and low calorie content. Red chilis contain high amounts of vitamin C and carotene (provitamin A). Peppers are a good source of most B vitamins, and vitamin B 6 in particular. They are very high in potassium and high in magnesium and iron. Source: USDA Nutrient database

Module I: About Chili Pepper Lesson 2: Uses and Nutritional Features of Chili Pepper Chilies relief from symptoms of colds, sore throats and fevers, circulation, especially for cold hands and feet, and as a hangover remedy. Peppers can act as a heart stimulant which regulates blood flow and strengthens the arteries, possibly reducing heart attacks. Capsaicin is a remarkable health-promoting substance.

Module I: About Chili Pepper Lesson 2: Uses and Nutritional Features of Chili Pepper Red chili is allowed to ripen, then dried and used in meat curry, or fire roasted and added to mash potatoes or bhatta. Pepper makes a countless variety of sauces, known as hot sauce, chile sauce, or pepper sauce. Crushed red pepper flakes are a common ingredient on pizza, among other things.

Module I: About Chili Pepper Lesson 2: Uses and Nutritional Features of Chili Pepper Chili pepper is popular for its variety of flavor. Some varieties are mild hot, some are very hot with excellent flavor. Chili pepper makes curries tasty and affinity to eat. For cook meats have to use chili pepper for great taste and delicious. Chili pepper cultivation is profitable compared to other vegetable crops.

Module I: About Chili Pepper Lesson 2: Uses and Nutritional Features of Chili Pepper Chili pepper is popular for its variety of flavor. Some varieties are mild hot, some are very hot with excellent flavor. Chili pepper makes curries tasty and affinity to eat. For cook meats have to use chili pepper for great taste and delicious. Chili pepper cultivation is profitable compared to other vegetable crops.

Module I: About Chili Pepper Lesson 2: Uses and Nutritional Features of Chili Pepper One sweet bell pepper weighing 74g has 15 calories, 6 percent RDA of Vitamin A and 150 percent RDA Vitamin C. If the green peppers ripen on the plant long enough to color, both Vitamin A and Vitamin C content increase. One teaspoon of dried red pepper has 26 percent RDA of Vitamin A.

Module I: About Chili Pepper Lesson 2: Uses and Nutritional Features of Chili Pepper Peppers, hot chili, red, raw Nutritional value per 100 g (3.5 oz) Energy 166 kJ (40 kcal)Protein 1.9 g Carbohydrates 8.8 gWater 88 g Sugars 5.3 gVitamin A equiv. 48 μg (5%) Dietary fiber 1.5 gbeta-carotene 534 μg (5%) Fat 0.4 gVitamin B mg (39%) Vitamin C 144 mg (240%)Iron 1 mg (8%) Magnesium 23 mg (6%)Potassium 322 mg (7%) Source: USDA Nutrient database