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Super Foods that Heal - CHILI PEPPERS PDF Print E-mail
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Written by Toma Grubb   
Thursday, 23 November 2006
CHILI PEPPERS

Why does 75% of the world’s population include chilies in their diets?

Super Foods that Heal - CHILI PEPPERS We know the Pueblo Indians and Spanish settlers valued chilies as a natural digestive, herbal medicine and disinfectant for wounds. Capsaicin found in chilies has provided relief for people suffering from arthritis, acne, motion sickness, ulcers, and more. Capsaicin has been associated with many cures that include lowering blood pressure, reducing cholesterol and warding off strokes and heart attacks, speeding up metabolism, treating colds and fevers, preventing cancer and pain control. Capsaicin is a flavorless, odorless chemical concentrated in the veins of chilies and peppers.

Reduced Blood Clot Incidence

Long used as a food spice and an aid to digestion, red chilies or cayenne peppers were once thought to aggravate stomach ulcers. Researchers who became excited by studies that indicated that capsicum could help prevent the formation of dangerous blood clots have discounted this fear. Now new research is focusing on this spices ability to act as an anti-inflammatory agent, and aid in controlling pain. Researchers in Thailand first noticed that people who consume large amounts of red chili peppers experienced a lower incidence of thrombo-embolism, or potentially dangerous blood clots. Scientists then looked at the medical records of countries where hot spicy foods were regularly consumed, and found that people who eat a diet high in red peppers experience a much lower incidence of blood clotting diseases. Scientists have now concluded that capsicum does indeed possess fibrinolytic activity, meaning that it is able to break down blood clots.

Pain Relief

In addition to preventing the formation of blood clots, researchers have also discovered that a topically applied cream containing capsicum could help control some types of chronic skin pains. Now available in the form of a prescription drug, capsicum ointment is applied to the skin to aid in controlling the pain associated with herpes zoster, also known as shingles, as well as neuralgia and postoperative amputation trauma. The active ingredient in Capsicum is a compound called capsaicin that functions to deplete 'substance P', which is involved in the transmission of pain from the skin to the spinal cord. By blocking substance P, capsaicin acts as a dramatic and long-lasting anesthetic bringing relief to almost 75 percent of patients tested with the cream. It can take as long as three days from first application to begin to deplete substance P from the peripheral nerves. Taken internally to aid digestion, red peppers should be consumed slowly to avoid distress. Be careful to avoid getting Capsicum products in the eyes, as this can be extremely painful.

Reduced Cancer Death Rate

In the countries where diets are traditionally high in capsaicin, the cancer death rates for men and women are significantly lower than they are in countries with less chili pepper consumption (World Health Organization statistics). When capsaicin was administered to rats receiving carcinogenic agents, the incidence of certain tumors was decreased over controls. Capsaicin has been found to preferentially inhibit the growth of cancer cells in laboratory studies.

Check out more of the benefits to adding chilies to your diet below.
  • Chile is an excellent source of beta-carotene, foliate, potassium, and vitamin E and is a very powerful decongestant.
  • Chile helps to burn calories by increasing the metabolic rate.
  • Chile contains very high amounts of vitamin C, especially when raw. The later the chile is harvested, the higher the vitamin C content.
  • Chile is great for low sodium diets.
  • Chile battles high cholesterol… cholesterol is absorbed through "plant tissue."
  • Chile plus starch provides necessary fiber without the added calories.
  • Chile dishes are now being eaten in every region of the United States and more people discover the taste and benefits of chile each day.
  • Chile can be used in almost any meal imaginable: Pizza, Quiche, Stroganoff, salads, drinks, salsa, sauce, stew, roasts, casseroles, veggies, dressings, even candies and desserts!

    CHILI PEPPERS

    Nutrition Facts

     serving size:  servings: 11.0
      Calories per serving:

    calories 40.00;Calories from fat 0.4

    % daily value*
     Total Fat 0.4
       Saturated Fat 0.0
       Trans Fat 0.00 g
      Polyunsaturated Fat 0.22 g
       Monounsaturated fat 0.00 g
    Cholesterol 0.00 mg
    Sodium 8.89 mg
    Potassium 322.22 mg
    Total Carbohydrate 8.89 g
    Net Carbohydrate 7.33 g
       Dietary fiber 1.56 g
       Sugars 5.33 g
    Protien 1.78 g
    Vitamin A 951.11            Vitamin C 143.78 mg
    Calcium 14.00 mg             Iron 1.11 mg
    Actual values are used in this label instead of % of DRV
    Total Protien 15.24% 
    Total Carbohydrate 76.19% 
    Total Fat 8.57% 
     

    Serves 1.0    •   
    40.00 Calories per serving.    •    PCF Ratio: 15-76-9
    Protein  per serving: 1.78 g g    •    Carbohydrate per serving: 8.89 g g    •

       Fat per serving: 0.44 g g

    Ingredients:
    100 grams - Peppers, hot chili, red, raw

    Recipe Directions:

    Complete Nutrient Analysis:

     

    Nutrient

     

    		  

    Calories  40.00

    Food Energy (kj) 167.36 kj

    		  

    Protein (g) 1.78 g

    Calories from Protein 6.10

    		 % Calories from Protein 15.24

    Carbohydrates (g) 8.89 g

    Calories from Carbohydrates  30.48

    		 % Calories from Carbohydrates 76.19

    Est. Net Carbs (g) 7.33 g

    Starch (g)* 0.00 g

    		 Sugars (g) 5.33 g

    Glucose (g)* 0.00 g

    Fructose (g)* 0.00 g

    		 Galactose (g)* 0.00 g

    Sucrose (g)* 0.00 g

    Lactose (g)* 0.00 g

    		 Maltose (g)* 0.00 g

    Dietary Fiber (g) 1.56 g

       

    		    

    Total Fat (g) 0.44 g

    Calories from Fat 3.43

    		 % Calories from Fat 8.57

    Saturated Fat (g) 0.00 g

     

    		  

    Trans Fat (g) 0.00 g

    Trans-Monoenoic Fat (g)0.00 g

    		 Trans-Polyenoic Fat (g) 0.00 g

    Monounsaturated Fat (g) 0.00 g

    Polyunsaturated Fat (g) 0.22 g

    		 Omega-3 (g) 0.11 g

    Omega-6 (g) 2.29 g

     

    		  

    Cholesterol (mg) 0.00 mg

    Ash (g) 0.89 g

    		 Water (g) 88.00 g

    Alcohol (g) 0.00 g

    Calories From Alcohol 0.00

    		 % Calories from Alcohol 0.00

    Vitamins

    Vit-A IU                                          951.11

    Vit-B1 Thiamine (mg)            0.00 mg

    Vit-B2 Riboflavin (mg)                 0.00 mg

    Vit-B3 Niacin (mg)                  1.33 mg

    Vit-B5 Pantothenic Acid (mg)    0.22 mg

    Vit-B6 Pyridoxine (mg)           0.44 mg

    Total Folate (mcg)                        23.11 mcg

    Folate, Food (mcg)                  23.11 mcg

    Folic Acid (mcg)                            0.00 mcg

    Folate, DFE (mcg_DFE)          23.11 mcg_DFE

    Vit-B12 Cyanocobalami (mcg)      0.00 mcg

    Vit-H (mcg) Biotin*                  0.00 mcg

    Vit-C (mg)                                         143.78 mg

    Vit-D (IU)*                                 0.00 IU

    Tocopherol, Alpha (mg)                0.67 mg

    Tocopherol, Beta (mg)*           0.00 mg

    Tocopherol, Gamma (mg)*            0.00 mg

    Tocopherol, Delta (mg)*          0.00 mg

    Vit-E (IU)*                                        0.00 IU

    Vit-K (mcg)                                  14.00 mcg

    Minerals

    Calcium (mg)          14.00 mg

    Magnesium (mg) 23.11 mg

    		 Phosphorus (mg) 43.11 mg

    Potassium (mg)     322.22 mg

    Sodium (mg)         8.89 mg

    		 Chloride (mg)*      0.00 mg

    Chromium (mcg)* 0.00 mcg

    Copper (mg)         0.22 mg

    		 Fluroide (mg)*       0.00 mg

    Iodine (mcg)*        0.00 mcg

    Iron (mg)                1.11 mg

    		 Manganese (mg)   0.22 mg

    Molybdenum (mcg)* 0.00 mcg

    Selenium (mcg)     0.44 mcg

    		 Zinc (mg)                 0.22 mg

    Carotenoids, Flavonoids, Phytonutrients

    Theobromine (mg) 0.00 mg

    Phytosterols (mg)* 0.00 mg

    		 Stigmasterol (mg)* 0.00 mg

    Campesterol (mg)* 0.00 mg

    Beta-sitosterol (mg)* 0.00 mg

    		 Vit-A (mcg_RAE) 0.00 mcg_RAE

    Retinol (mcg) 0.00 mcg

    Carotene, beta (mcg) 533.33 mcg

    		 Carotene, alpha (mcg) 36.00 mcg

    Cryptoxanthin, beta (mcg) 40.00 mcg

    Lycopene (mcg) 0.00 mcg

    		 Lutein+zeaxanthin (mcg)  708.89 mcg

    Amino Acids

    Histidine (g)*0.41 g

    Isoleucine (g)*0.65 g

    		 Leucine (g)*1.05 g

    Lysine (g)*0.89 g

    Methionine (g)*0.24 g

    		 Phenylalanine (g)*0.62 g

    Threonine (g)*0.74 g

    Tryptophan (g)*0.26 g

    		 Valine (g)*0.84 g

    Alanine (g)*0.82 g

    Arginine (g)*0.96 g

    		 Aspartic acid (g)*0.29 g

    Cystine (g)*0.38 g

    Glutamic acid (g)*0.26 g

    		 Glycine (g)*0.74 g

    Hydroxyproline (g)*0.00 g

    Proline (g)*0.87 g

    		 Serine (g)*0.80 g

    Tyrosine (g)*0.42 g

     

    		  

    Fatty Acids

    Saturated Fatty Acids

    FA 4:0 (g)0.00 g

    FA 6:0 (g)0.00 g

    		 FA 8:0 (g)0.00 g

    FA 10:0 (g)0.00 g

    FA 12:0 (g)0.00 g

    		 FA 13:0 (g)*0.00 g

    FA 14:0 (g)0.02 g

    FA 15:0 (g)*0.00 g

    		 FA 16:0 (g)0.33 g

    FA 17:0 (g)*0.00 g

    FA 18:0 (g)0.07 g

    		 FA 20:0 (g)*0.00 g

    FA 22:0 (g)*0.00 g

    FA 24:0 (g)*0.00 g

    		  

         Monounsaturated Fatty

    Acids

    		 The good fats

    FA 14:1 (g)*0.00 g

    FA 15:1 (g)*0.00 g

    		 FA 16:1 undifferentiated (g)0.00 g

    FA 16:1 c (g)*0.00 g

    FA 16:1 t (g)*0.00 g

    		 FA 17:1 (g)*0.00 g

    FA 18:1 undifferentiated (g)0.24 g

    FA 18:1 c (g)*0.00 g

    		 FA 18:1 t (g)*0.00 g

    FA 20:1 (g)0.00 g

    FA 22:1 undifferentiated (g)0.00 g

    		 FA 22:1 c (g)*0.00 g

    FA 24:1 c (g)*0.00 g

     

    		  

           Polyunsaturated Fatty

    Acids

    		 More good fats

    FA 18:2 undifferentiated (g)2.29 g

    FA 18:2 n-6 c,c (g)*0.00 g

    		 FA 18:2 i (g)*0.00 g

    FA 18:2 t not further defined (g)*0.00 g

    FA 18:2 CLAs (g)*0.00 g

    		 FA 18:3 undifferentiated (g)0.11 g

    FA 18:3 n-3 c,c,c (g)*0.00 g

    FA 18:3 n-6 c,c,c (g)*0.00 g

    		 FA 18:3 i (g)*0.00 g

    FA 18:4 (g)0.00 g

    FA 20:2 n-6 c,c (g)*0.00 g

    		 FA 20:3 undifferentiated (g)*0.00 g

    FA 20:4 undifferentiated (g)0.00 g

    FA 20:5 n-3 (g)0.00 g

    		 FA 22:5 n-3 (g)0.00 g

    FA 22:6 n-3 (g)0.00 g

     

    		  

    Nutrients marked with an asterisk (*) indicate data totals with some values not available. This may result in an under reporting of values.

    Food manufacturers usually do not report all food nutrient values.

    These nutrient values generated from the USDA Nutrient research Database using NutriBase 7 Nutrition software

    Copyright © 2007, by NutriCoach. All rights Reserved.
Last Updated ( Thursday, 15 February 2007 )
 
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