Red chili, grown in the fertile lands of Pakistan, is known for its vibrant color, intense flavor, and spicy kick. With a rich heritage of chili cultivation, Pakistan produces some of the finest red chilies in the world.
Red chilies, also known as chili peppers, are packed with various nutrients that offer several health benefits.
Nutritional value of red chilies per 100 grams
- Calories: 40-50 k cal
- Carbohydrates: 8-9 grams
- Including dietary fiber: 1.5-2 grams
- Protein: 1-2 grams
- Fat: 0.4-0.7 grams
- Including saturated fat: 0.1-0.2 grams
Vitamins:
It’s important to note that the nutritional composition of red chilies can vary depending on the specific variety, growing conditions, and ripeness.
- Vitamin C: 144-244 milligrams (240-407% of the Recommended Daily Intake)
- Vitamin A: 4000-6000 International Units (80-120% of the Recommended Daily Intake)
- Vitamin B6: 0.3-0.4 milligrams (15-20% of the Recommended Daily Intake)
- Vitamin K: 14-18 microgram (18-23% of the Recommended Daily Intake)
- Folate: 23-40 microgram (6-10% of the Recommended Daily Intake)
- Minerals:
- Potassium: 280-350 milligrams
- Magnesium: 23-30 milligrams
- Iron: 0.8-1.2 milligrams
- Calcium: 14-30 milligrams
Categories of red chili
- Shehzadi Red Chilli:
- Kashmiri red Chili: It is known for its vibrant red color and moderate heat level. It adds a rich, deep color and mild to medium spiciness to dishes.
- Hybrid chili: Hybrid red chili is derived from careful cross-breeding of different chili varieties to create a superior hybrid cultivar. hybrid red chili offers a well-balanced flavor profile, characterized by a harmonious blend of heat, pungency, and complexity.
- Dandicut Red Chilli: Dandicut red chili is a popular variety known for its bright red color and medium heat level. It is commonly used in Pakistani and Indian cuisines to add flavor, color, and mild spiciness to dishes. Dandicut red chili is used in curries, marinades, spice mixes, and for making chili powder.
