The Scoville scale measures the capsaicin in various peppers. Jalapenos
rank as medium on the scale, with 2,500 to 8,000 Scoville heat units per
pepper, according to Rebecca Wood, author of “The New Whole Foods
Encyclopedia.” Capsaicin has impressive health benefits, particularly as an
anti-inflammatory and vasodilator that promotes healthy blood flow. In
addition, a study in the journal “Cell Signal” in 2003 concluded that
capsaicin is “promising” for treatment of cancer because it appears to turn
off NF-kB, a protein that promotes tumor growth. Capsaicin has also shown
promise for weight loss, especially of hard-to-lose belly fat, by
increasing energy expenditure after consumption.
Like other peppers, jalapenos are a rich source of vitamin C, with almost
17 milligrams in a small pepper. That is equal to 18 percent of the
recommended daily allowance for men and 23 percent for women. Vitamin C is
an antioxidant that helps prevent damage from free radicals, rogue
molecules that can cause cell damage in your body. Jalapenos also supply a
good amount of vitamin A, which supports skin and eye health; one pepper
offers 17 percent of the RDA for men and 22 percent for women.
Chilies contain health benefiting alkaloid compound, capsaicin, which gives
them strong spicy pungent character. Tolerance level of peppers in human
beings, including jalapeno peppers, may have wide individual variations.
Wherever feasible, they should be consumed in moderation to avoid any
untoward experiences. Nonetheless, they packed with an impressive list of
phto-chemical compounds that are known to have disease preventing and
health promoting properties.
Cooking reduces the heat of jalapeno peppers. While it would be rare to eat
a whole jalapeno pepper, sliced and diced jalapenos make a spicy addition
to tomato and mango salsas, nachos, black and pinto beans and corn-based
dishes. If you like your food hot, leave more of the inner white membrane
on the chopped pepper, as that is where most of the capsaicin is
concentrated. You can also roast jalapenos and other chili peppers, which
imparts a smoky flavor.
Although small in size at just 2 to 4 inches long, the jalapeno pepper
packs a nutritional punch, with notable amounts of two important vitamins.
Jalapenos are just one variety of chili pepper, a nightshade vegetable well
known for a hot and pungent flavor. These little peppers derive their heat
from a natural plant compound called capsaicin, which offers powerful
health benefits.
Jalapenos are mostly available green, turning red as they mature. These
peppers contain a negligible amount of calories, with only 4 calories in
one pepper. They also have less than a gram each of protein and fat and
just 0.91 gram of carbohydrates in a serving, making them a good choice for
low-carb diets.
In fact, the name “jalapeno” is derived from provincial capital, Xalapa in
the Eastern Mexican Veracruz state, where they cultivated by early settlers
since centuries. Later, the crop was introduced to the rest of the world
through Spanish explorers.
Capsaicin has been found to have anti-bacterial, anti-carcinogenic,
analgesic, and anti-diabetic properties, at least in some early laboratory
studies on experimental mammals. It also found to reduce LDL-cholesterol
levels in obese individuals.
Jalapeno peppers are one of the favored varieties of chili peppers used in
the North American cuisine, especially in the Southern states, where
Tex-Mex cuisine is popular.
The chili pepper is the fruit of plants from the genus Capsicum, members of
the nightshade family, Solanaceae. In Britain, Australia, New Zealand,
South Africa, India, and other Asian countries, the word "pepper" is
usually omitted.
One of the oldest known fruits, found in writings and artifacts of many
cultures and religions, the pomegranate (punica granatum) is an original
native of Persia. This nutrient dense, antioxidant rich fruit has been
revered as a symbol of health, fertility and eternal life.