Gardening

Chili, is one of the important ingredient in my cooking. In matter of fact, it is the important ingredient in any Indian cooking. Chili,comes in different shapes,colours,shapes and sizes. There are green,red,purple,

yellowish and there are long and thin, some short and stout and there are also long and curly.

Chilies are used as fresh, dried, soaked, powdered and also salted. Do you know that red chilis contain high amounts of vitamin C and carotene(”provitamin A”). Yellow and especially green chilis has considerably lower amount of both substances. In addition, chilies are also good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium and high in magnesium and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. Apart from these,chilies are also used in some of the slimming products.

A word of caution, please do not consume too much of you are having gastric problem.

Peppers, hot chili, red, raw Nutritional value per 100 g (3.5 oz)
Energy 40 kcal   170 kJ
Carbohydrates     8.8 g - Sugars  5.3 g - Dietary fiber  1.5 g   Fat 0.4 g Protein 1.9 g Water 88 g Vitamin A equiv.  48 μg  5% - β-carotene  534 μg  5% Vitamin B6  0.51 mg 39% Vitamin C  144 mg 240% Iron  1 mg 8% Magnesium  23 mg 6%  Potassium  322 mg   7%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

Chili chutney at http://simplyspicy.blogspot.com/2007/07/chili-chutney.html looks simply delicious. I am going to try this tomorrow to go along with the Idli.

Let’s go green