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Benefits of Green chillis
The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family.
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,


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