Side Green - Chili, Spicy Vegetables But Healthy - What makes meatballs, salad, and rendang feel good? One reason, as a spicy flavor in the food. Dishes from the kitchen of Indonesia and Asia in general is almost impossible to separate from the spicy flavor. Around the world, is now in the estimate about 7000 strains of chili that can be divided into two categories: sweet pepper and chilli pepper. Sweet pepper refers to the large chili thick-skinned, crisp, it was not spicy and slightly sweet, for example peppers.
Chilli pepper or capsicum is kind of like the usual spicy chili made seasoning. For example cayenne (Capsicum frutescens) and red peppers (Capsicum annuum). Whether consumed fresh, cooked, dried, in the form of seasoning or sauce, chili is friend-eat that "fit". And even chili can increase appetite, you do not have to worry overweight.
The addition of chili as a flavoring not increase the number of calories in food. Instead, chili accelerate metabolism energy burning. Delicious way to diet, right? However, do not think you are safe to consume spicy dish but fat, because the fat calories in the dish remains ultimately will affect your waistline.
Chilli pepper or capsicum is kind of like the usual spicy chili made seasoning. For example cayenne (Capsicum frutescens) and red peppers (Capsicum annuum). Whether consumed fresh, cooked, dried, in the form of seasoning or sauce, chili is friend-eat that "fit". And even chili can increase appetite, you do not have to worry overweight.
The addition of chili as a flavoring not increase the number of calories in food. Instead, chili accelerate metabolism energy burning. Delicious way to diet, right? However, do not think you are safe to consume spicy dish but fat, because the fat calories in the dish remains ultimately will affect your waistline.
Health benefits
Capsicum word comes from the Greek "kapto" which means "bite", in connection with a spicy chili that is biting. Chili spicy hot flavor makes it more than just food. That said, so spiciness of chili, formerly the Mayans in Central America used to use as a weapon in war. Also, in the days of slavery in Jamaica, chili liquid dripped on the eyes of slaves as one of the lighter penalty.
Culprit in spicy flavor compound capsaicin in chili is that there are many places in the placenta chilies chilli seeds attached to the then "transmitted" to the seeds so that when you want to eat chili, but do not want too spicy, get rid of this section. Capsaicin is the phytochemicals (chemicals in plants) of flavonoid that has anti-inflammatory and antibacterial effects.
When we eat chili, capsaicin causes the sensation of "burning" of the nerve endings in the mouth to the brain. The signal is immediately responded to the brain by releasing endorphins, the body's natural pain numbing. Endorphins react numb the pain and at the same time cause a sensation of "high" and euphoria while, just like opiate effect on the body. Other bodily reactions, including accelerated heart rate increases metabolism, increased production of saliva, sweat and mucus in the nose. In the end all the body's reaction to a feeling of spicy chili addictive, never gave up, and instead raise the threshold spiciness every time.
Although capsaicin can be negative for the body if consumed in high concentrations, consumed in small amounts actually beneficial to health. The release endofin lower blood pressure and potentially reduce the risk of heart disease. Capsaicin also suspected to be able to fight cancer. In addition to the effect of analgesic (pain reliever), capsaicin also is an anticoagulant (in plain language has the power to dilute blood clotting). By itself, lovers of spicy food (but without excessive fat) is relatively small risk of stroke and heart attack.
Thanks to capsaicin effects that can thin the mucus of the nose and throat, spicy foods can be "first aid" for people with influenza, throat clogged, or sinusitis. Dr. Ziment from Olive View Medical Center in Los Angeles USA, recommends the consumption of spicy food at least once a day in people with respiratory disorders such as emphysema and chronic bronchitis. However, this method is only recommended for patients with mild disease who love spicy food and do not have other diseases such as ulcers or hemorrhoids. Because even though there is no research to prove that the chili can damage the stomach, but the limit of tolerance of each person is different and it never hurts to be careful if you are indeed vulnerable. This method is also not recommended for disease thrush or sore throat because of the irritating nature of chili for the mucous membranes.
According to Chinese belief, chili used as therapeutic yin and yang in respiratory diseases. Which is a spicy chili, while yin is respiratory diseases such as flu and bronchitis. In addition there is the suggestion to take 20 drops of chili sauce in a glass of water every day to avoid the respiratory tract. Capsicum chili and all the family is also a good antioxidant Because rich in vitamin C and A.
The content of vitamin C equivalent chili or even higher than vitamin C content of some fruits such as papaya, mango, orange, pineapple, and starfruit. Dr. Szent Gyorgyi received the Nobel Prize for his work to isolate vitamin C from paprika peppers and showed that the richest sources of vitamin C. Chili too much vitamin A (especially in dry chili). Red chili is a source of beta-carotene which is very good. In fact, the content of pro vitamin A in the content of pro vitamin exceed chili mango, papaya, and watermelon.
The combination of capsaicin and the carotenoids produce antioxidants that fight free radicals, against degenerative diseases such as coronary heart disease, diabetes and arthritis, as well as preserve visual function. Chili also contain minerals such as calcium, iron, phosphorus, manganese, and selenium. Read: Calories in Chili and Health Benefits. So, is there any chili in your menu today?
Spicy according to you, according to my sweet, spicy flavor that is relative to each person. Three fruit salad with herbs may already tasted spicy chili for the Javanese are accustomed to sweet foods, but do not belong to the spicy Minang's people who use a lot of chili in cooking. Just as the West who consider peppers spicy enough, while Asians consider it "somewhat sweet". Accurately, spicy flavor in the chili can be calculated by using the Scoville test. This test was developed by Wilbur Scoville in 1912 and has since become the most widely used test and trustworthy, although there are other tests that are similar.
Originally Scoville test performed using a taster of some of the people who will be declared when the solution is no longer burning mouth chili. Now the man's role is replaced by instruments and techniques High Performance Liquid Chromatography (HPLC). The greater the value of Scoville units, the more spicy chili value. For example, peppers scored zero, while cayenne pepper has a value of 30000-50000 units Schoville.
As a natural result, this spicy flavor can vary, but this scale can be used as a benchmark. If you spiciness, drinking water can not be helped because capsaicin is not soluble in water. Dairy products can relieve spicy as casein (a protein) break the bond between the pain and the capsaicin receptor. So choose dairy products, yogurt, ice cream, or peanut butter to remove the pungent flavor.
Nutrition in 100 grams of chili Energy Protein kkalori 414 12 260 16 670 g fat g Total Carbohydrate 54 660 g Fiber 34,200 g Calories from carbohydrates 42% Calories from protein 13% Calories from fat 45% Ash 8.530 g Water 7.790 g Vitamin A, IU 34 927 g Vitamin A , RAF RAF 1746 mcg of Vitamin C, a total of 64 100 mg ascorbic acid Thiamin Riboflavin 0794 mg 0349 mg 3670 mg Vitamin B6 folic acid, a total of 100 mcg Calcium 278 mg iron 14,250 mg Magnesium 170 mg Phosphorus 303 mg. NUTRITIONAL SOURCE OF DATA FROM US DEPARTMENT OF AGRICULTURE.
Fresh chili or Instant? Fans of spicy flavor would be familiar with the sauce. The addition of a variety of other ingredients in the sauce (onion, garlic, tomatoes and citrus) can not affect the nutrient content in the chili.
Logically, these materials even add health benefits to the body. Studies have shown garlic can prevent cancer and heart disease. In fact, the sour taste of tomatoes, lime or lemon juice can neutralize the alkali in the chili. If you are less astute play a pestle and mortar to make their own sauce, you can choose instant sauce in containers with a variety of variants as well.
To watch is the content of additives in the bottled chili sauce such as preservatives or dyes are prohibited. However, if the product is listed on the National Agency of Drug and Food can be said to be safe.
If you buy in packs of instant sauce, chili choose packaged in glass bottles rather than plastic, but plastic packaging that has been declared safe for packing of foodstuffs or food grade plastic. Plastic packaging allows for migration or movement of the chemicals contained in plastic such as monomers or additives in foodstuffs, in this case the sauce. Some of these chemicals can lead to cancer.