Green chillies

We are all familiar with green chillies. It is advisable to use green chillies rather than dried red chillies. Use only green chillies until done. It is also superior in terms of taste. Green chillies play an important role in coriander sauce, and they are less hot, as green chilies have a high water content. Even so, owning one is still beyond the reach of the average person. Keeping it moderate. Eating too much spicy food can cause inflammation in the stomach and intestines, leading to ulcers.

Analysis of elements:
1. Jalatatva 82.60%
2. Protein 2.90%
3. Fat 0.60%
4. Carbohydrate 6.10%
5. Mineral substances 1.00%
6. Fiber 6.80%
7. Calcium 0.03%
8. Phosphorus 0.08%
9. Iron - 1.20 mg Per 100 grams
10. Vitamin A - 454 Ah. Per 100 grams in Ra unit
11. Vitamin 'C' - 111 Ah. Per 100 grams in Ra unit
13. calories - 41 per 100 grams

It is spicy, hot, digestive, blood thinner, brass, irritating, irritating, flammable. It destroys the cough, thus, the worm and the colic. Is interesting as well.

(1) On stomach ache: Swallow chilli seeds with hot water.
(2) On cholera: Drink one teaspoon of crushed chilli and one teaspoon of salted boiled water frequently.
(3) Use green chillies to make coriander sauce more delicious.

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