Among them, Capsicum annuum is by far the best-known and of greatest economic importance since it presents a largest distribution worldwide and it is usually consumed either raw or cooked and used as additives in the food industry.
Jalapeno Peppers are one of the best-known chili peppers. Jalapenos are low in Saturated Fat, and very low in Sodium and Cholesterol.
They're also a great source of Iron, Magnesium, Niacin, Phosphorus and Riboflavin and an excellent source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Foliate.
The two chemical groups of greatest interest are the capsaicinoids and the carotenoids. The capsaicinoids are alkaloids that give hot chili peppers their characteristic pungency. The rich supply of carotenoids contributes to chili peppers’ nutritional value and color.
Crude tissue extracts from several different Capsicum annuum varieties have inhibited growth of species of Bacillus, Clostridium, Pseudomonas, Listeria, Salmonella, Staphylococcus, and Streptococcus.
The growth and pungency levels of Capsicum fruits are affected by a series of environmental factors, and the ones that have the greatest impact are: water availability, sunlight and the temperature.
Jalapeño
