Green peppers (Capsicum frutescens) are mainly used as a spice. For example, they are an ingredient in spicy sauces and pastes as well as in spicy desserts. Green peppers can be eaten raw or cooked.
General information:
From Wikipedia: “The chili pepper (also chile pepper, chilli pepper, or simply chilli, from Nahuatl chīlli Nahuatl pronunciation: [ˈt͡ʃiːli] is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. They are widely used in many cuisines to add spiciness to dishes. The substances that give chili peppers their intensity when ingested or applied topically are capsaicin and related compounds known as capsaicinoids.”
Origin and Production:
“Chili peppers originated in Mexico. After the Columbian Exchange, many cultivars of chili pepper spread across the world, used for both food and traditional medicine.”
“In 2014, world production of fresh green chillies and peppers was 33.2 million tonnes, led by China with 48% of the global total. Global production of dried chillies and peppers was about nine times less than for fresh production, led by India with 32% of the world total.”
Nutritional value:
“While red chilies contain large amounts of vitamin C, other species contain significant amounts of provitamin A beta-carotene. In addition, peppers are a rich source of vitamin B6.”
More information is available in the nutritional information-table shown below.
Culinary uses:
“Chili pepper pods, which are berries, are used fresh or dried. Chilies are dried to preserve them for long periods of time, which may also be done by pickling.
Dried chilies are often ground into powders, although many Mexican dishes including variations on chiles rellenos use the entire chili. Dried whole chilies may be reconstituted before grinding to a paste. The chipotle is the smoked, dried, ripe jalapeño.
Many fresh chilies such as poblano have a tough outer skin that does not break down on cooking. Chilies are sometimes used whole or in large slices, by roasting, or other means of blistering or charring the skin, so as not to entirely cook the flesh beneath. When cooled, the skins will usually slip off easily.
The leaves of every species of Capsicum are edible. Though almost all other Solanaceous crops have toxins in their leaves, chili peppers do not. The leaves, which are mildly bitter and nowhere near as hot as the fruit, are cooked as greens in Filipino cuisine, where they are called dahon ng sili (literally "chili leaves"). They are used in the chicken soup tinola. In Korean cuisine, the leaves may be used in kimchi. In Japanese cuisine, the leaves are cooked as greens, and also cooked in tsukudani style for preservation. ...
Fresh or dried chilies are often used to make hot sauce, a liquid condiment—usually bottled when commercially available—that adds spice to other dishes. Hot sauces are found in many cuisines including harissa from North Africa, chili oil from China (known as rāyu in Japan), and sriracha from Thailand.”
Medical uses:
“Capsaicin, the chemical in chili peppers that makes them hot, is used as an analgesic in topical ointments, nasal sprays, and dermal patches to relieve pain.”
Intensity:
“The substances that give chili peppers their pungency (spicy heat) when ingested or applied topically are capsaicin (8-methyl-N-vanillyl-6-nonenamide) and several related chemicals, collectively called capsaicinoids. The quantity of capsaicin varies by variety, and on growing conditions. Water stressed peppers usually produce stronger pods. When a habanero plant is stressed, for example low water, the concentration of capsaicin increases in some parts of the fruit.
When peppers are consumed, capsaicin binds with pain receptors in the mouth and throat, potentially evoking pain via spinal relays to the brainstem and thalamus where heat and discomfort are perceived. The intensity of the "heat" of chili peppers is commonly reported in Scoville heat units (SHU). Historically, it was a measure of the dilution of an amount of chili extract added to sugar syrup before its heat becomes undetectable to a panel of tasters; the more it has to be diluted to be undetectable, the more powerful the variety, and therefore the higher the rating. The modern method is a quantitative analysis of SHU using high-performance liquid chromatography (HPLC) to directly measure the capsaicinoid content of a chili pepper variety. Pure capsaicin is a hydrophobic, colorless, odorless, and crystalline-to-waxy solid at room temperature, and measures 16,000,000 SHU.”
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
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Energy | 40 kcal 167 kJ | 2.0% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 0.20 g | 0.3% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.02 g | 0.1% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 9.5 g | 3.5% Recommended daily allowance according to the GDA: 270g |
Sugars | 5.1 g | 5.7% Recommended daily allowance according to the GDA: 90g |
Fiber | 1.5 g | 6.0% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 2.0 g | 4.0% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:7.0 mg) | 18 mg | 0.7% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Vit | Vitamin C (ascorbic acid) | 242 mg | 303.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vit | Vitamin B6 (pyridoxine) | 0.28 mg | 20.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vit | Vitamin K | 14 µg | 19.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Elem | Potassium, K | 340 mg | 17.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Min | Copper, Cu | 0.17 mg | 17.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Vit | Folate, as the active form of folic acid (née vitamin B9 and | 23 µg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Min | Manganese, Mn | 0.24 mg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Prot | Tryptophan (Trp, W) | 0.03 g | 10.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Min | Iron, Fe | 1.2 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Vit | Thiamine (vitamin B1) | 0.09 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
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Linoleic acid; LA; 18:2 omega-6 | 0.10 g | 1.0% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.00 g | < 0.1% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Tryptophan (Trp, W) | 0.03 g | 10.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Threonine (Thr, T) | 0.07 g | 8.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Isoleucine (Ile, I) | 0.06 g | 5.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Lysine (Lys, K) | 0.09 g | 5.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Valine (Val, V) | 0.08 g | 5.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Leucine (Leu, L) | 0.10 g | 4.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Phenylalanine (Phe, F) | 0.06 g | 4.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Methionine (Met, M) | 0.02 g | 3.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Vitamin C (ascorbic acid) | 242 mg | 303.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vitamin B6 (pyridoxine) | 0.28 mg | 20.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vitamin K | 14 µg | 19.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Folate, as the active form of folic acid (née vitamin B9 and | 23 µg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Thiamine (vitamin B1) | 0.09 mg | 8.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Vitamin A, as RAE | 59 µg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Riboflavin (vitamin B2) | 0.09 mg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Niacin (née vitamin B3) | 0.95 mg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Vitamin E, as a-TEs | 0.69 mg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Pantothenic acid (vitamin B5) | 0.06 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vitamin D | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Potassium, K | 340 mg | 17.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Magnesium, Mg | 25 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Phosphorus, P | 46 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Calcium, Ca | 18 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Sodium, Na | 7.0 mg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Copper, Cu | 0.17 mg | 17.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Manganese, Mn | 0.24 mg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Iron, Fe | 1.2 mg | 9.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Zinc, Zn | 0.30 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Selenium, Se | 0.50 µg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 55 µg |
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