Red Chilli - High Vitamin C Content, Rich In Potassium And Iron, Boosts Iron Absorption

We are engaged in exporting and trading of red chilli in Bengaluru, Karnataka, India. Red chilies contain large amounts of vitamin C and small amounts of carotene (provitamin A). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their very high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains. A very large study published by the British Medical Journal found some indications that humans who consume spicy foods, especially fresh chili peppers, were less likely to die of cancer or diabetes. Chili is widely used in historically Anglophone regions of the United States and Canada. However, it is also commonly used as a short name for chili con carne (literally chili with meat). Most versions are seasoned with chili powder, which can refer to pure dried, ground chili peppers, or to a mixture containing other spices.