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Red chilis are very rich in vitamin C and provitam A Yellow and especially green chilis (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 and high in magnesium and iron. Their 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. Recent studies reveal that chili peppers can have a wide range of benefits from helping alleviate pain in arthritis patients, to acting effectively against cancer causing tumors. Experts say capsaicin, the chemical that gives spicy food its kick, could be used to kill tumours with few or no side effects for the patient. Hot peppers, along with other spices are also known for its ability to kill parasites in the gastro-intestinal tract; for this reason, they are a useful dietary component in tropical regions. Chili peppers also have cardiovascular benefits, weight loss properties (by inducing thermogenesis) and helps to clear mucus from stuffed noses or congested lungs. Chili also helps to lower the risk of Diabetes; according to a study by the American Journal of Clinical Nutrition, the amount of insulin required to lower blood sugar after a meal is reduced if the meal contains chili pepper. Canadian researchers believe that chilies could play a vital role in curing diabetes. Chili pepper as a weight loss technique has also been the subject of a book titled "The Chili Pepper Diet".

HERE AT CHILLION ALL WE CAN SAY IS ENJOY!