From Vitamin C to Digestion: Why Green Chilies Are a Superfood

Green chilies are essential in Indian cuisine. Adding a pinch of green chili multiplies the taste. But do you know that it not only adds flavor but is also a goldmine of good health? Capsaicin, present in green chilies, makes them hot. It boosts the level of feel-good hormone endorphins in the body, which lowers pain and improves mood. It also controls obesity and cholesterol.

Highest Source of Vitamin C

Green chilies have higher vitamin C content than oranges. It gives a healthy shine to the skin and makes bones strong. Remember that chopping chilies and keeping them for extended periods depletes their vitamin C.

Vitamin K Strengthens Blood and Bones

Green chilies' vitamin K helps in blood clotting and strengthening bones. Lack of it may lead to issues such as nosebleeds or slow bleeding from cuts.

Improves Digestion from Fiber

Green chilies have a low fiber content that keeps the digestive system healthy and prevents constipation. Regular intake also wards off colon cancer. Beta carotene and lutein in green chilies safeguard the eyesight and retina. All these components also provide them with their green color.

Energy and Strength from Minerals

Green chilies also have minerals such as potassium, iron, and copper. These also fight anemia, provide energy, and alleviate stress.

Ways to Eat Green Chilies

There are many ways to eat green chilies. They are eaten as raw chilies with dal-roti, coriander-garlic chutney, mustard oil pickle, or lemon-onion salad. Excess consumption of green chilies leads to heartburn and acidity. The person with ulcers or gas should take it in moderation. Children and seniors should be given mildly spicy chili peppers.