Chili flakes are crushed, coarsely ground chili peppers. Some varieties are processed without kernels or seeds to improve the taste, but not make the dish very spicy. Other varieties, on the other hand, contain the seeds and are accordingly spicier.
General information:
From Wikipedia: “Capsicum (/ˈkæpsɪkəm/; also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. Following the Columbian Exchange, it has become cultivated worldwide, and it has also become a key element in many cuisines. In addition to use as spices and food vegetables, Capsicum species have also been used as medicines and lachrymatory agents.”
Production:
“In 2013, global production of both green and dried chili pepper was 34.6 million tonnes, with 47% of output coming from China alone. India was the top producer of dry peppers, producing 1.4 million tonnes.”
Nutrition of peppers:
“Peppers are highly nutritious. They have more Vitamin C than an orange, and a typical bell pepper contains more than 100% of the daily recommended value for Vitamin C. They also have relatively high amounts of Vitamin B6. Fresh fruit is 94% water. Dried pepper fruit has a much different nutritional value due to the dehydration and concentration of vitamins and minerals.”
Information about chili flakes:
From “en.wikipedia.org/wiki/ Crushed_red_pepper”: “Crushed red pepper (CRP) or red pepper flakes (RPF) is a condiment consisting of dried and crushed (as opposed to ground) red chili peppers.
This condiment is most often produced from cayenne-type peppers, although commercial producers may use a variety of different cultivars, usually within the 30,000–50,000 Scoville unit range. ...
Crushed red pepper shakers have become as standard as salt and pepper on tables at Italian style restaurants and especially pizza parlors in the United States. Often there is a high ratio of seeds, which some people believe intensifies the heat of this flavorful condiment. Crushed red pepper is used by food manufacturers in pickling blends, chowders, spaghetti sauce, pizza sauce, soups and sausage.
Crushed red pepper in Turkey, served as a common condiment with very few seeds, is known as pul biber and "paprika" in English. One specially prepared variety of it is the Urfa pul biber.”
Preparing chili oil:
If you would like to make chili oil, here is a simple recipe: Place one tablespoon of chili flakes and 250 ml oil of your choice in a glass container, close tightly, and let stand for a few days. Since capsaicin is fat-soluble, with time it will diffuse from the chili flakes into the surrounding oil. As a result, this is a great way to make chili oil.
Handling products containing capsaicin:
As with other products that contain capsaicin, you should make sure to wash your hands well after using and avoid contact with mucous membranes.
Translation from: “de.wikipedia.org/wiki/ Capsaicin“: “Since capsaicin isn’t water soluble, it is essential that you wash your hands with oil or alcohol. This is the only way to completely remove the capsaicin from your hands. With hot varieties, it is a good idea to wear plastic gloves. And with extremely hot varieties, even very small amounts that come into contact with the eyes, mucous membranes, or skin can cause skin irritations —which, in some cases, can be serious.”
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. |
---|---|---|
Energy | 324 kcal 1'356 kJ | 16.2% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 5.8 g | 8.3% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.81 g | 4.1% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 70 g | 25.9% Recommended daily allowance according to the GDA: 270g |
Sugars | 41 g | 45.6% Recommended daily allowance according to the GDA: 90g |
Fiber | 29 g | 114.8% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 11 g | 21.2% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:91.0 mg) | 231 mg | 9.6% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Vit | Vitamin A, as RAE | 1'324 µg | 166.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Vit | Vitamin K | 108 µg | 144.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Elem | Potassium, K | 1'870 mg | 94.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Vit | Riboflavin (vitamin B2) | 1.2 mg | 86.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vit | Vitamin B6 (pyridoxine) | 0.81 mg | 58.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Prot | Tryptophan (Trp, W) | 0.14 g | 54.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Vit | Niacin (née vitamin B3) | 8.7 mg | 54.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Min | Iron, Fe | 6.0 mg | 43.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Prot | Threonine (Thr, T) | 0.39 g | 42.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Min | Manganese, Mn | 0.82 mg | 41.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 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. |
---|---|---|
Linoleic acid; LA; 18:2 omega-6 | 3.1 g | 31.0% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.02 g | 1.0% 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) | 0.14 g | 54.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Threonine (Thr, T) | 0.39 g | 42.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Isoleucine (Ile, I) | 0.34 g | 28.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Valine (Val, V) | 0.45 g | 28.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Lysine (Lys, K) | 0.47 g | 25.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Leucine (Leu, L) | 0.55 g | 23.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Phenylalanine (Phe, F) | 0.33 g | 21.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Methionine (Met, M) | 0.13 g | 14.0% 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 A, as RAE | 1'324 µg | 166.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Vitamin K | 108 µg | 144.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Riboflavin (vitamin B2) | 1.2 mg | 86.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vitamin B6 (pyridoxine) | 0.81 mg | 58.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Niacin (née vitamin B3) | 8.7 mg | 54.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Vitamin C (ascorbic acid) | 31 mg | 39.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vitamin E, as a-TEs | 3.1 mg | 26.0% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Folate, as the active form of folic acid (née vitamin B9 and | 51 µg | 26.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Pantothenic acid (vitamin B5) | 0.96 mg | 16.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Thiamine (vitamin B1) | 0.08 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 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 | 1'870 mg | 94.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Magnesium, Mg | 88 mg | 23.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Phosphorus, P | 159 mg | 23.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Sodium, Na | 91 mg | 11.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Calcium, Ca | 45 mg | 6.0% 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. |
---|---|---|
Iron, Fe | 6.0 mg | 43.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Manganese, Mn | 0.82 mg | 41.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Copper, Cu | 0.23 mg | 23.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Zinc, Zn | 1.0 mg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Selenium, Se | 3.5 µg | 6.0% Recommended daily allowance according to the EU: LMIV-2011: 55 µg |
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