carbohydrate counting for diabetic diet

Sometimes called the chilli

pepper, the chili plant is

native to Central American

region where it was used as

the chief spice ingredients

in Mexican cuisine for centuries. It was

introduced to the rest of the world by

Spanish and Portuguese explorers

during 16th and 17th centuries and now

grown widely in many parts of the world

as an important commercial crop. The

hotness of chili is measured in "Scoville

heat units" (SHU). On the Scoville scale,

a sweet bell pepper scores 0, a jalapeño

pepper around 2,500-4,000 units, and

Mexican habañeros have 200,000 to

500,000 units. Chilies contain the alkaloid

compound, capsaicin, which gives strong

spicy pungent character.

Their colours range from red, orange,

yellow and green with the occasional

purple one about. They seem to offer

health benefits, such as increased

protecion from bacterial and viral infection,

protection against heart disease and the

alleviation of heart disease as well as a

reduced risk of Type 2 diabetes. But most

of us like them because they add a kick to

your average dinner. They have famously

made into hot sauces such as the brand

name Tobasco or Peri Peri sauce, often

found lurking in the back of cupboards

and frequently seeing daylight when the

barbecue is dusted off.

Despite the fame of chillis from around

the world, it's possible to grow them in the

UK. Hot to trot, the chilli plant is not only

very ornamental with dark green leaves

and deep red fruits from the capsicum

plant family, but it provide a supply of fresh

chillies for use in the kitchen to perk up

your dishes. continued over

Chilli Nutrition Facts

Per 100g of chilli (which

no one in their right mind

would ever eat), there are

40 calories, 2g of protein

and 9g of carbohydrate.

Also contains a large dose

of Vitamin C as well as

a dose of Vitamin A and

Vitamin B6.


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