Hot Pepper

ByОлена Коновалова
HOT PEPPER (CHILI PEPPER)
     Hot pepper (Capsicum annuum) exhibits an exceptional concentration of ascorbic acid (214.0% of the Daily Value [DV] per 100 g) and pyridoxine (17.5%). Its mineral profile is notably rich in: sulfur (500.0% DV per 100 g), lithium (90.0%), silicon (30.0%), cobalt (20.0%), manganese (19.5%), molybdenum (14.3%), potassium (13.0%), boron (13.0%), and chromium (12.0%). It is further distinguished by its tryptophan content (8.0% DV) and a high concentration of total phytosterols (151.0%). Starch and sucrose are absent from its composition.
     The total purine base content per 100 g constitutes 4.3% of the daily allowance.
     The fruits of Capsicum species contain a substantial concentration of steroid compounds. In addition to a significant phytosterol fraction that modulates cholesterol homeostasis, it is characterized by the presence of steroidal saponins, which are metabolized in the human organism into dehydroepiandrosterone (DHEA), frequently termed the “youth hormone.”
     Consequently, one of the prevailing biogerontological theories is the dehydroepiandrosterone deficiency theory of aging. This model is predicated on the physiological decline of DHEA; following the age of 30, levels gradually diminish, reaching approximately 10.0% of peak concentrations by age 70. DHEA enhances testosterone biosynthesis, exerts immunomodulatory effects, supports cell membrane structural integrity, and regulates lipid profiles.
     The pungency of chili pepper is attributed to the protoalkaloid capsaicin and its structural analogs, the capsaicinoids. These compounds act as agonists for vanilloid (TRPV1) receptors, inducing irritation of the respiratory tract and localized dermal thermal sensations (burns) at concentrations as low as 0.4 mcg/L.
     The organoleptic perception of capsaicinoids is detectable at dilutions exceeding 1:100,000. These compounds stimulate appetite, induce the secretion of gastric juice, and enhance intestinal peristalsis. Furthermore, recent pharmacological data suggest significant immunostimulatory properties associated with capsaicinoids.
Caloric content per 100 g: 40 kcal
Water in 100 g: 88 g
Ash from 100 g: 0.87 g
CHEMICAL COMPOSITION
 
Vitamins, macro- and microelements, nutrients per 100 g
VITAMINS
Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually*
Vitamin B1 (thiamine) 0.07-0.09 mg 4.7% 5
Vitamin B2 (riboflavin) 0.086-0.090 mg 4.4%  5
Vitamin B5 (pantothenic acid) 0.061-0.200 mg 4.5% 5
Vitamin B6 (pyridoxine) 0.278-0.510 mg 17.5% 20
Vitamin B9 (folic acid) 23 mcg 6% 10
Vitamin B12 (cyanocobalamin) 0.0 mcg 0% 0
Vitamin C (ascorbic acid) 143.7-166.0 mg 214%  10010010
Vitamin E (alpha-tocopherol) 0.690 mg 4.6% 5
Vitamin D (ergocalciferol) 0.0 mcg 0% 0
Vitamin PP (nicotinic acid) 0.9-1.68 mg 6.8% 10
Vitamin K (phylloquinone) 14.0 mcg 11.7% 10
Biotin 0.0 mcg 0%  0
Beta-carotene 534 mcg  10.7%  10
Alpha-carotene 36 mcg 0.7% 0
Lutein + zeaxanthin 709-725 mcg 11.8% 10
Lycopene 21.0 mcg 0.4% 0
Beta-cryptoxanthin 40 mcg 0.8% 0
Choline 10.9-11.1 mg 2% 5
Methylmethionine sulfonium (vitamin U) 0.0 mg 0% 0

* Full pitcher – 100% daily norm; empty – 0-1% daily norm.

MINERAL ELEMENTS

Macroelements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Potassium 322.0 mg 13% 20
Calcium 14.0 mg 1% 0
Silicon 9.0  mg 30% 30
Magnesium 23 mg 6% 10
Sodium 9 mg 1% 0
Sulfur 5000 mg 500% 100100100100100
Phosphorus 43 mg 5% 5
Chlorine No data

Microelements

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Aluminum 2625 mcg 7% 10
Boron 9.1 mcg 13% 20
Vanadium No data
Iron 1.03 mg 6% 5
Iodine 3 mcg 2% 0
Cobalt 2 mcg 20% 20
Lithium 90 mcg 90% 90
Manganese 190.0-237.0 mcg 19.5% 20
Copper 16.0-86.0 mcg 6.5% 5
Molybdenum 10 mcg 14.3% 20
Nickel 3.2 mcg 2.1% 5
Rubidium No data
Selenium 0.5 mcg 0.8% 0
Fluorine 7 mcg 0.2% 0
Chromium 6.0 mcg 12% 10
Zinc 260-300 mcg 2% 5

 

PROTEINS AND AMINO ACIDS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total protein content 1.87-1.3 g 3% 5
Content of essential amino acids 0.61 g  2.8% 5
Content of non-essential amino acids  1.05 g  1.8% 0

 

Essential Amino Acids

 

Name of the acid Content, g per 100 g of product % of daily norm
in numbers visually
Valine 0.080 4% 5
Histidine 0.040 4% 5
Isoleucine 0.070 5% 5
Leucine 0.110 3% 5
Lysine 0.090 3% 5
Methionine 0.020 1.1% 0
Threonine 0.070 4% 5
Tryptophan 0.030 8% 10
Phenylalanine 0.100 4%  5

 

Non-Essential Amino Acids

 

Name of the acid Content, g per 100 g of product % of daily norm
in numbers visually
Alanine 0.080  1.2% 0
Arginine 0.100 1.6% 0
Aspartic acid 0.290 2.4% 5
Glycine 0.070  2% 5
Glutamic acid 0.260  1.9% 0
Proline 0.090 2% 5
Serine 0.080 1% 0
Tyrosine 0.040 1.3% 0
Cystine 0.040 2.2% 5



FATS AND FATTY ACIDS

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total fat content 0.44 g 1% 0
Content of unsaturated fatty acids 0.121 g 0.3% 0
Content of omega-3 unsaturated fatty acids 0.005 g  0.5% 0
Content of omega-6 unsaturated fatty acids 0.105 g 1.1% 0
Content of saturated fatty acids 0.019-0.042 g 0.1% 0

 

Unsaturated Fatty Acids

 

Name of the acid Content, g per 100 g of product
Palmitoleic C 16:1 (omega-7) 0.0 g
Oleic C 18:1 (omega-9) 0.011 g
Linoleic C 18:2 (omega-6) 0.105 g
Linolenic C 18:3 (omega-3) 0.005 g
Stearidonic C 18:4 (omega-3) 0.0 g
Gadoleic C 20:1 (omega-11) 0.0 g
Arachidonic C 20:4 (omega-6) 0.0 g
Eicosapentaenoic C 20:5 (omega-3) 0.0 g
Erucic C 22:1 (omega-9) 0.0 g
Clupanodonic C 22:5 (omega-3) 0.0 g
Docosahexaenoic C 22:6 (omega-3) 0.0 g
Nervonic C 24:1 (omega-9) 0.0 g

 

Saturated Fatty Acids

 

Name of the acid Content, g per 100 g of product
Myristic C 14:0 0.001 g
Palmitic C 16:0 0.015 g
Stearic C 18:0 0.003 g
Arachidic C 20:0 0.0 g
Behenic C 22:0 0.0 g
Lignoceric C 24:0 0.0 g

 

Sterols

 

Name Content, mass fraction per 100 g of product % of daily norm
in numbers visually
Total phytosterols 83.0 mg 151% 10050
Cholesterol 0.0 mg 0% –

 

CARBOHYDRATES


Name Content per 100 g of product % of Daily Value (DV)
Numerical Visual
Total Carbohydrates 8.81 g 3% 5
Mono- and Disaccharides 5.3 g  10.6%  10
Glucose 0.0 g 0% 0 
Fructose 0.0 g 0% 0 
Galactose 0.0 g 0% 0
Sucrose 0.0 g – –
Lactose 0.0 g 0% 0
Starch 0.0 g –  –
Maltose 0.0 g – –
Dietary Fiber 1.5 g 8% 10 

PURINE BASES

 

Name Content per 100 g of product % of Daily Value (DV)
Numerical Visual
Total Purines 5 mg 4.3% 5

Units of measurement:
Pod: approximately 25.0 g
Standard cup: 250.0 g
Faceted glass: 200.0 g
Teaspoon: 7.0 g
Tablespoon: 20.0 g

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