One medium-sized Hatch chile provides as much vitamin C as 6 oranges! The high levels of vitamin C also acts as an antioxidant. It helps in boosting immunity and repairing cells, which retards the human aging process.

As the chile matures and turns red, the vitamin C drops and vitamin A drastically increases. A teaspoon of red chile powder meets the recommended daily allowance for vitamin A. Vitamin A plays an important role in vision and bone growth.

Chile is also a good plant-based source of vitamin K, potassium, magnesium, calcium, iron, phosphorus, niacin, and folate.

Chile peppers increase the enzymes responsible for fat metabolism in the liver. They have 0 calories and aid in weight loss. Our bodies kick in extra energy and burn more calories to digest chile.

Capsaicin in chile also helps ease the pain of arthritis by lowering levels of Decapeptide Substance P (DSP) in the fluid found in joints. By breaking down DSP, capsaicin minimizes the amount of cartilage erosion and the body’s ability to sense pain. It is even being researched to see if it can be used as a pain killer in surgery.

Consumption of green chile brings down cholesterol levels and triglyceride levels thereby preventing atherosclerosis. It further reduces the chances of platelet aggregation.

Chile is used in the treatment of blood clots as the capsaicin helps to thin the blood.

Other Benefits Include the following:

Eyesight , Clears Congestion, Anti Ulcer, Digestive Health, Mood Booster, Cancer Prevention, Prostate Health, Anti-Inflammatory, Healthy Skin