Pepper, hot, pickled
The substances that give chiles their heat are the alkaloid capsaicin (8-methyl-N-vanillyl-6-nonenamide) and four related chemicals, collectively called capsaicinoids. Each capsaicinoid has a different effect on the mouth, and variation in the proportions of these chemical is responsible for the differing sensations produced by different varieties. Capsaicin causes pain and inflammation if consumed to excess, and can even burn the skin on contact in high concentrations (habanero peppers, for example, are routinely picked with gloves). It is also the primary ingredient in pepper spray, which is used as a "less-than-lethal" weapon.
The "heat" of chile peppers is measured in Scoville units. Bell peppers rank at zero Scoville units, jalapeños at 3,000–6,000 Scoville units, and habaneros at 300,000 Scoville units. The record for the highest number of Scoville units in a pepper is assigned by the Guinness Book of Records to the Red Savina Habanero, measuring 577,000 units. However, a recent report was made of a pepper from India called the Naga Jolokia measuring at 855,000 Scoville units. Both the Red Savina and the Naga Jolokia claims are disputed as to their validity, and lack independent verification.
Pickled hot pepper Nutrition Facts: Calories, Carbs, and Health BenefitsTweet
Pickled hot pepper is 90.2% water, contains 4.56% carbohydrates, 0.4% fat, and 0.8% protein. If you consume one cup of pickled hot pepper you will get 1.55 grams of carbohydrates. It is equal to 1.19 percent of the 130 grams of carbohydrates you should include in your daily diet. That same it has an energy value of 90 kJ (22 Calories) in a 100 g (3.5 Oz) amount and is a very good source of Vitamin K1 (phylloquinone) (24.33% of the Daily Value). So if your diet contains pickled hot peppers, it helps your body to stabilise blood clots and heal wounds faster, retent of episodic memory (in older people), maintain healthy bone growth and resorption and it is effective against excessive bleeding, high cholesterol level and neuronal damage in the brain. Furthermore it contains an appreciable amount of Sodium attaining 95.33% of the Daily Value in a 100 g (3.5 Oz).