A typical chili pepper packs more vitamin C than an orange, so if you need your extra C, eat chili peppers. How much vitamin C, you ask? A single 14 gram jalapeno pepper contains 10% of your daily needs. According to Nutrition Data, a single 73 gram chili pepper contains 83% of vitamin C. As a powerful antioxidant, it is very important for wound healing and immune function. According to Bridget Benelam of the British Nutrition Foundation. A red pepper contains twice the Vitamin C of a green one, and ten times the Vitamin A. One cup of raw, chopped red pepper gives 100 to 150 per cent of the recommended daily intake of Vitamin C and 80 per cent of Vitamin A.
Making the most of peppers
However, in order to benefit from their Vitamin C content, they mainly must be eaten freshly chopped or fry slowly on a low heat.
Vitamin C is destroyed by heat and is also water-soluble so if you boil red peppers, you'll lose a lot in the water. Levels of Vitamin C drop as soon as peppers have been chopped, so it is preferable to cut right just before eating.
To get the most beta-carotene and lycopene in Chiles, is good to cook them in olive oil and add oil to salad dressings. The cooking process enables the body to digest and absorbs these nutrients.
Chiles in general are packed with many other nutrients. They are very low in saturated fat, cholesterol and rank in the low range of glycemic index. It is also a good source of Vitamin E (Alpha Tocopherol), Riboflavin, Niacin, Folate, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin K, Vitamin B6, Potassium, Copper and Manganese. (Source: http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2895/2.)
Many Historians believe that the taco first came along in the 18th century, created by and for miners, but this myth is soon to be debunked. The word taco comes from the nahuatl “tlahco” which literally means “in the middle”. It is known that in pre-hispanic Mexico, the natives used the corn to make tortillas, and with them, they transported any kind of stew, meat, and dish, into their mouths. There is no exact date as to which the tortilla was invented, but it would be pretty accurate to say that it wasn’t in the 18th century, given the fact that the Spaniards arrived to Mexico in the 16th century. Back in Ancient Mexico, the main source of meat was the Guajolote (Turkey), so perhaps, the first taco ever consumed was a turkey taco, something people don’t consume anymore. Today, tacos are eaten all around the world as fast food, and they have been adapted to each culture, things such as the hard-shelled tortillas have changed how people think about tacos, but never forget, that tacos can date back as around a thousand (probably more) years ago.
How many types of Chiles are there?
Did you know that from the 5 main species of Capsicum Peppers (C. annuum, C. baccatum, C. chinense, C. frutescens, and C. pubescens). Capsicum Annuum L is the most common and important group. The greatest diversity comes from Mexico for being its center of domestication, growing over 140 kinds, and trading 64 types.
The most important types are; the green serrano peppers base of the famous "salsa verde", jalapeño, guajillo and ancho, these ones are mild in heat scale but they are strong in flavour and have the most uses. These four are mainly grown in the center and north of Mexico. Next but not least important are the pasilla, habanero, arbol and manzano (apple pepper). There are many others with unique flavours that make Mexican cuisine so special. Some of the chiles are mainly used in their fresh forms such as jalapeños, serrano, habanero and arbol. While ancho, guajillo, cascabel, mulato and pasilla are dried. Others are smoked dried such as chipotle, morita and mora imparting heat with smoky and tobacco overtones.
The environment where they grow impact directly on their flavour. Diversity in soil, temperature, sun exposure, and in general weather condition determine their quality, how meaty, colourful and tasty they are. That is why Mexico's diverse climates and rich land allows their harvest.
Which one is your favourite?
Source: Mexican Ministry of Agriculture: www.sagarpa.com.mx