Nutritional contribution of "Chile"!!!

Let me tell you that if you do not like spicy, consider it seriously, because chili contains different types of vitamins, minerals, rich is antioxidants and has been used with much success in the treatment to reduce certain types of pain.

Although for many years it has been considered as an excellent condiment or base of many typical Mexican dishes, its nutritional properties go beyond the kitchen:

Scientific studies have shown that chili contains large amounts of potassium, iron, magnesium and sodium; Is rich in vitamins A, C, has small amounts of vitamins E, P, B1 (thiamine), B2 (rivoflavina) and B3 (niacin) and capsaicin, to which we owe its ardent flavor.
A recent study by the University of Nottingham revealed that capsaicin is effective as an anticancer treatment because its molecules adhere to the proteins of the cancer cell causing its death but without damaging healthy cells.
In fact, research carried out by South Korean scientists, performed on laboratory rats, showed that regular consumption of capsaicin helps the body not accumulate as much fat.

Fun facts

It is said that eating a meal rich in spice can accelerate our metabolism by 25%.
It is an excellent tranquilizer of the burning of mouth ulcers.
It is used in natural medicine to relieve rheumatism, as an antiseptic and as a stimulant of blood circulation.
In the market there are ointments made with hot peppers that help relieve back pain, fibromyalgia, joints, muscular, nerves, osteoarthritis, diabetes neuropathy, post herpetic neuralgia, rheumatoid arthritis, among others.
No matter what your favorite: tree, serrano, poblano, morrón, habanero, pasilla, mulato, guajillo, piquín, among others; You will get the same benefits, but remember that you should consume it in moderation to avoid digestive disorders.