Nutrition: chilis contain high amounts of vitamin C and carotene (provitamin A). Yellow and especially green chilis (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most B vitamins, and vitamin B6 in particular. They are very high in potassium, magnesium, and iron. Their high vitamin C content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.

Contact:

Wendy

Sale manager

HANGZHOU ZGF GROUP CO.,LTD.

Tel:EXT 806

Skype: wendy@zgfgroup.com