Green Chile doesn’t have to be healthy to be enjoyable—luckily, it is! The vibrant color, the savory, robust flavor, and the diverse possibilities presented when cooking with Green Chile is enough to entice any connoisseur. Fortunately, Green Chile's vast nutritional and health benefits are also included.  Green Chile is full of Vitamin A and C! 


One fresh, medium sized Green Chile is equivalent to the Vitamin C in six oranges. The ascorbic acid (Vitamin C) increases as the growing season progresses, however it begins to decrease as the chile peppers mature to red.  With fresh green chile, the freezing process retains the Vitamin C.  As the chile matures and ripens to red the carotene (Vitamin A) content increases. It reaches the highest value as a ripe, fresh pepper.  The recommended daily allowance of Vitamin A is 5,000 International Units and 60 milligrams of Vitamin C.  If one teaspoon of red chile sauce and one ounce of fresh green chile is consumed daily, the allowances will be satisfied.

Chiles are a good source of most B vitamins and are very high in potassium, magnesium and iron.  Green Chile is extremely low in fat and contains no cholesterol, boosting heart health—how can anyone say no to that?  The capsaicin in chile aids the body in processing cholesterol and fat by helping to reduce fatty deposits in the arteries. Capsaicin also enhances circulation, which reduces blood pressure.  Chile speeds up a body’s metabolic rate triggering a body to burn calories—a major factor in weight reduction. The capsaicinoids from chile peppers are used in muscle rubs for sore muscles and arthritis.  The Pueblo Indians and early Spanish colonists prized chile as an herbal medicine, a food preservative, and a disinfectant for wounds.1

There is no doubt chile has positive nutritional and health benefits, so now the only question remaining is RED or GREEN?

A Chile Pepper Institute publication, New Mexico State University, 2007

1 DeWitt, Dave, The Chile Pepper Encyclopedia, NY: William Morrow and Co.Inc.,1999