Red chili refers to the dried or fresh fruit of certain varieties of chili peppers, known for their bright red color and varying degrees of heat or spiciness. Red chilies are widely used as a spice or vegetable in cuisines around the world, adding heat, flavor, and color to dishes.
They contain capsaicin, the compound responsible for their spicy heat, which also offers various health benefits. Red chilies can be used whole, crushed, or ground into red chili powder, making them a versatile ingredient in cooking. They are popular in Indian, Mexican, Thai, and many other culinary traditions.
Approximate nutritional value of dried red chili peppers per 100 grams:
| Nutrient | Amount (per 100g) |
|---|---|
| Energy | 282 kcal |
| Protein | 12.0 g |
| Total Fat | 14.3 g |
| – Saturated Fat | 2.0 g |
| Carbohydrates | 49.0 g |
| – Sugars | 7.9 g |
| Dietary Fiber | 34.0 g |
| Calcium | 148 mg |
| Iron | 7.2 mg |
| Magnesium | 152 mg |
| Phosphorus | 296 mg |
| Potassium | 2014 mg |
| Sodium | 27 mg |
| Zinc | 2.0 mg |
| Vitamin C | 76.4 mg |
| Vitamin A | 48,500 IU |
Red chili offers several health benefits, largely due to its active compound capsaicin and rich nutrient content:
- Boosts Metabolism: Capsaicin increases metabolic rate, aiding in weight management and fat burning.
- Pain Relief: Capsaicin has analgesic properties and is used in topical creams to relieve pain from arthritis and nerve conditions.
- Rich in Antioxidants: Red chilies are high in vitamins A and C, which protect cells from oxidative stress and support immune function.
- Supports Heart Health: They may help reduce cholesterol levels and improve blood circulation, lowering the risk of cardiovascular diseases.
- Anti-Inflammatory: Capsaicin has anti-inflammatory effects that can help reduce swelling and inflammation.
- Improves Digestion: Red chili stimulates digestive enzymes and may help alleviate digestive issues.
- Enhances Immunity: The high vitamin C content boosts immune defense against infections.
- Potential Cancer-Fighting Properties: Some studies suggest capsaicin may inhibit the growth of certain cancer cells.