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The Fresno chili pepper a cultivar of Capsicum annuum, with bell peppers and other chili peppers. It is similar to the Jalapeño pepper but it is significantly hotter (2500-10000 Scoville units) increasing in heat as it ripens. It is frequently used for ceviche and making salsa. They do not dry well and are not good for chili powder.

Health benefits

Since the Fresno chili is riper and redder than the jalapeño, it has more vitamins, most notably Vitamin C. They are an excellent source of B vitamins, and contain significant amounts of iron, thiamin, niacin, magnesium and riboflavin. They are low in calories, fat, and sodium.[1]

 

Written on February 29th, 2012 , Botany, Vegetables Tags:

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