Poblano peppers: Nutritional value, benefits and uses

Poblano peppers are a type of chili originating from Mexico, often used to add nutrients and attractive spicy flavor to dishes. Poblano peppers are green, slightly smaller in size than bell peppers and are very popular for their characteristic aroma and mild, slightly sweet taste.

Poblano peppers are often used when green, but when the fruit ripens, it will turn red and have a stronger and spicier flavor than when it was green. When Poblano peppers reach full maturity, they have a deep red color and are called Ancho peppers. Ancho chili peppers are a very popular ingredient in sauces of Mexican cuisine.

Nutritional value in Poblano peppers

Poblano peppers have a fairly low calorie index but impress with their high fiber and micronutrient content. For each serving of Poblano chili, equivalent to 118g of chopped fresh chili, it can provide the body with:

• 24 calories;
• 1g protein;
• <1g fat;
• 5g starch;
• 2g fiber;
• 105% DV vitamin C;
• 30% DV vitamin A;
• 2.5% DV vitamin B2;
• 4% DV potassium;
• 2.2% DV iron.

According to nutrition experts, Poblano chili is a food that supplements large amounts of vitamin C and vitamin A for the body. These two vitamins both act as natural antioxidants, helping the body fight the risk of many diseases related to free radicals. When dried, Poblano chili is also known as Ancho chili, adding large amounts of vitamin A, B2 and many other nutrients for health, and is even more nutritious than fresh chili.

Health benefits of Poblano chili

With a diverse nutritional composition and large vitamin content, Poblano peppers have many health benefits when used regularly and properly. Research results on Poblano peppers show that this food has many uses such as:

Add more antioxidants

Poblano peppers in particular and peppers of the Capsicum annuum family in general contain a lot of antioxidants, typically vitamin C, Capsaicin and Carotenoids. Besides, some nutrients in Poblano peppers can also be converted into vitamin A when absorbed into the body.

The antioxidants provided by Poblano peppers have the ability to balance oxidation in the body, controlling the effects of excess free radicals. Free radicals are reactive molecules that cause potential damage to cells, thereby increasing the incidence of cardiovascular disease, cancer, dementia and other chronic diseases.

Anti-cancer

The antioxidant ingredient Capsaicin found in Poblano peppers creates a characteristic spicy taste, and also has a very good effect against cancer. This active ingredient can affect cancer genes, thereby promoting the death of cancer cells in the body. However, the anti-cancer effects of Poblano peppers have not been proven by studies. Experiments on the active ingredient Capsaicin in a test tube show its ability to fight lung and rectal cancer, which is a good sign about the effects of Poblano chili.

Anti-inflammatory, pain relief

The most valuable active ingredient in Poblano peppers is Capsaicin. In addition to its anti-cancer and antioxidant properties, Capsaicin also has anti-inflammatory and pain-relieving properties thanks to its ability to bind to nerve cells. The number of studies on this use of Poblano peppers is quite small, but they all show the positive pain-relieving effect of Capsaicin.

Accordingly, a study conducted on 376 people with inflammatory bowel disease and gastrointestinal diseases showed that adding the active ingredient Capsaicin was effective in preventing damage to the digestive system. However, consulting a doctor before using Poblano peppers for people with digestive diseases is still necessary.

Enhance immunity

Poblano peppers contain a lot of vitamin C – a vitamin that can dissolve in water easily and is important for the immune system and the body’s resistance. Adequate vitamin C supplementation will help reduce the risk of infection or illness related to viruses, bacteria, fungi, etc.

Not only that, Poblano peppers are also one of the types of peppers that can optimize the immune system. A study on this benefit in animals showed that Capsaicin can affect gene segments in the immune system, thereby enhancing the body’s protection from the auto-immune mechanism.

Instructions for using Poblano peppers properly

There are many ways for you to prepare and use Poblano peppers. When fresh, you can chop Poblano peppers and add them to any dish you like to create a unique, fragrant and slightly spicy flavor that is very attractive. Not only that, you can also use Poblano peppers to marinate and cook with meat or use to make delicious sauces.

Note that when using Poblano peppers, you should wash the peppers, drain them, cut them in half, remove the seeds and then chop them into small pieces. It’s quite similar to other types of peppers, right?

In addition, another very attractive dish made from Poblano peppers that you should try is grilled Poblano peppers. After washing and drying, grill the whole Poblano chili until soft, peel off the outer layer, remove the stem and seeds, then you can eat it directly or use it to mix salads or make sauces.

In the “homeland” of this type of chili, Poblano chili stuffed with meat with rice, beans, corn, tomatoes and five-spice powder is also very famous. To make this delicious dish from Poblano peppers, cut the peppers in half, remove the seeds and bake at 177 degrees Celsius for 10 – 15 minutes. At this time, mix the filling and stuff it into the chili, finally add a layer of grated cheese on top and bake for a few minutes before enjoying.

In general, Poblano chili is a food with a unique flavor and many beneficial substances for the body. However, you should not overuse this type of chili, especially for people with diseases such as stomach pain, gastroesophageal reflux, etc. Instead, consult your doctor before using it.

Source: nhathuoclongchau