-IBIS-1.5.0-
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food
chili pepper
nutrition

definition

chili pepper:

Ayurvedic:
» qualities: local, powerful irritant, stomachic and tonic, pungent in post-digestive action
» actions: stimulant, appetizer; increases Pitta and removes dyspepsia
» uses: Kapha Dosha
» contraindications: hot-tempered people; hematemesis and hemoptysis

Chinese:
» qualities: pungent, hot
» actions: affects Heart and Spleen; warms Internal Organs, invigorates Stomach, aids digestion, tonifies Xue (Blood), diminishes swelling
» uses: stomachache with cold feeling in stomach, swollen stomach due to loss of vital energy; armpit odor, frostbite that has not begun to fester; menorrhagia, prolonged anemia due to malaria; constant cold feeling
» contraindications: tuberculosis, bronchitis; hepatitis, gallbladder or kidney pathology, duodenal ulcers

naturopathic:
» qualities: warming
» actions: anodyne, expectorant, decongestant, dissolves blood clots
» uses: chronic bronchitis and emphysema; hypertension
» contraindications: in excess heat or deficient Heat conditions

biochemical: high in iron, vitamins A, B3 and C
» form: raw green or red hot chili peppers
» portion: 1 pepper
» calories (kcal): 18
» weight (g): 45
» water (%): 87.8
» protein (g): 0.9
» fat (g): 0.1
» carbohydrates (g): 4.3
» unsaturated fatty acid (g): 0.1
» saturated fatty acid (g): 0
» calories from fat (%): 5
» cholesterol (mg): 0
» dietary fiber (g):
» vitamin A (RE): 35
» vitamin A (IU): 346
» vitamin B1 (mg): 0.04
» vitamin B2 (mg): 0.04
» vitamin B3 (mg): 0.4
» vitamin B6 (mg): 0.13
» vitamin B12 (mcg): 0
» vitamin C (mg): 109
» vitamin E (IU):
» folic acid (mcg): 11
» pantothenic acid (mg): 0.03
» sodium (mg): 3
» potassium (mg): 153
» calcium (mg): 8
» phosphorus (mg): 20
» magnesium (mg): 11
» iron (mg): 0.54
» zinc (mg): 0.14
» copper (mg): 0.078
» manganese (mg): 0.107

Agriculture Handbook #8
Carper, pp. 164-67
Thakkur, p. 74


footnotes