27. CHILLIE

                                                        CHILLIE

Nutrition in 100 gm
Energy: 318 kcal
Carbohydrates	56.63 gm
Sugar	10.34 gm
Dietary fibre	27.2 gm
Fat	17.27 gm
Proteins	12.01 gm
Vitamin A	105 µ gm
Vit B1 (Thiamin)	0.328 mg
Vit B2 (Riboflavin)	0.033 mg
Vit B3 (Niacin)	0.098 mg
Pantothenic acid (Vit B5)	0.259 mg
Vit B6	0.04 mg
Vit B9 (Folate)	7 µ gm
Vitamin C (Absorbic acid)	76.4 mg
Vitamin E	0.9 µ gm
Calcium	148 mg
Iron	7.8 mg
Magnesium	152 mg
Phosphorus	24 mg
Potassium	2041 mg
Sodium	30 mg

Fresh chilli is green in colour. As it dries, it becomes red. Both green and red forms are used in the preparation of so many dishes. The use of red chillies has become very common in Asia that so many people are not able to eat food that is not spicy. They have gained tolerance to the taste and are able to eat dishes prepared with a lot of chillies. Chilli has become the second most important item in seasoning after salt.

Chilli has a volatile oil called capsaicin makes it hot. The capsaicin is concentrated in the pith inside the pod.

A lot of care should be taken when handling chillies as they irritate the skin especially the eyes. Wash hands thoroughly after cutting chillies. Eating hot food makes a person very angry.