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Nutrient content per 100 g
Delicious season
Green chili
| ① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
|---|
Red pepper
| ① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
|---|
* Display the yearly calendar with each number
Commentary on vegetables
- Capsaicin is a unique source of hotness
- What is harvested with small chili peppers is called “leaf chili” and is harvested around June
- When green chili ripens, it turns into red chili
- Raw Red pepper is rich in vitamin C
- The dried one is called “hawk claw”
- Choose a surface with tension(hard and dry ones are old)
- Immature and few seeds have a strong taste
Good things to eat together
- Blood circulation promotion = Enoki, Shiitake
- Increased energy = shrimp, oysters, sea bream
- Immunity effect = Miso, vinegar, oil, Garlic
- Gastrointestinal enhancement = Chinese cabbage, cabbage, wax gourd,Jew’s mallow
Preservation method
- Dry well and store
- Can be stored frozen
recipe
- Kimchi
- Yan Nyon
- Fried food
Food composition table
Per 100g edible portion
Red pepper（raw）fruit
| Waste rate | 9% |
| Energy | 96㎉ |
| moisture | 75.0ｇ |
| Protein | 3.9ｇ |
| Lipid | 3.4ｇ |
| Carbohydrate | 16.3ｇ |
| Sodium | 6㎎ |
| Potassium | 760㎎ |
| Calcium | 20㎎ |
| Magnesium | 42㎎ |
| Rin | 71㎎ |
| iron | 2.0㎎ |
| Zinc | 0.5㎎ |
| Copper | 0.23㎎ |
| Manganese | 0.27㎎ |
| Lodine | – |
| Selenium | – |
| Chromium | – |
| Molybdenum | – |
| Vitamin A（Retinol） | – |
| Vitamin A（β-carotene） | 6600㎍ |
| Vitamin D | – |
| Vitamin E（Tocopherol α） | 8.9㎎ |
| Vitamin K | 27㎍ |
| Vitamin B1 | 0.14㎎ |
| Vitamin B2 | 0.36㎎ |
| Niacin | 3.7㎎ |
| Vitamin B6 | 1.0㎎ |
| Vitamin B12 | – |
| Folic acid | 41㎍ |
| Pantothenic acid | 0.95㎎ |
| Biotin | – |
| Vitamin C | 120㎎ |
| Dietary fiber(aggregate amount） | 10.3ｇ |
Quoted from the Japanese food standard composition table 2015 edition