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Calories in Chili | Med-Health.net

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Calories in Chili

Chili gets its name from the variety of spices and – as you may have guessed, chilies that give this dish its namesake. Chilies are grown around the world and vary in texture, size, color, and heat. Chilies have many health merits, such as vitamin C, antioxidants, and capsacin, but beyond that, there are a variety of ingredients in chili that give this dish both flavor and nutritional value.

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Calories in Chili

There are many different ways to make chili – throughout the United States; chili is almost a regional specialty. From beans to the type of meat and the sauce, each type of chili has its own ingredient makeup and nutritional value.

Assuming a serving of eight ounces – or one cup – the nutritional values for various types of chilies are as follow:

Calories in Different Types of Chili

Type

Fat (g)

Carbs (g)

Calories

Standard Chili

14.2

19.68

256

Turkey Chili

7.75

19.68

224

Chili with Beans

14.05

30.49

287

Chili without Beans

18.12

15.56

301

Vegetarian Chili

7.47

35.36

272

Mexican Style Chili

2.53

42.88

245

Chili Powder (1 tbsp.)

1.26

4.10

24

Nutritional Value of Chili

Nutrient

Nutritional Value

Capsaicin

Capsaicin, a naturally found element in chilies, has antibacterial, anti-diabetic, and anti-carcinogenic benefits. Additionally, it is known for reducing levels of LDL cholesterols.

Vitamins and Minerals

Vitamin C found in chili peppers not only fights illness, but also produces collagen which keeps skin smooth and firm. Chili peppers also contain high levels of Vitamin A and several essential minerals, including vitamin B-6 and B-1, niacin, iron, copper, potassium and riboflavin – and all with zero cholesterol.

There are many health benefits to chili. Beans, a common ingredient, are a great source of iron.

Type of Chili

Nutritional Value

Comment

Black Bean Chili

Black Bean (8oz.):

  • 10% of daily iron requirements
  • 30% of daily dietary fiber

Canned black beans are also relatively high in sodium content, providing eight percent of the daily requirement for a patient without heart disease; for patients on low sodium diets, black beans will contribute to a larger percentage of the daily requirement.

Red Bean Chili

Red Kidney Beans (8oz.):

  • 6% of daily calcium requirement
  • 5% of daily vitamin C requirement
  • 66% of daily fiber
  • Extremely low in saturated fat

The high content of fiber is a fantastic benefit to heart and digestive system health.

Pinto Bean Chili

Pinto Beans (8oz.):

  • 44% of daily fiber requirement
  • 10% of daily calcium requirement
  • 19 % of daily iron requirement
  • Low in sugar

Pinto beans are another classic chili bean, and for good reason. These beans are a great addition to the chili.

Tomato Chili Sauce

Tomato Sauce (8oz.):

  • 17%of the daily vitamin A requirement
  • 29% of the vitamin C requirement
  • 4% of the daily iron requirement
  • 9 calories added in the chili

Tomato sauce also has many health benefits, including lycopene, an ingredient that acts as an antioxidant to may organs of the body, including the liver; adrenal glands; and testes.

However, when adding tomato sauce to chili, it is important to first read the nutritional information for any canned tomato sauce as it can, at times, have an exceptionally high sugar content.

Uses of Chili

Chili peppers are used for both medicinal and culinary purposes.

  • Medicinally, the peppers are used to extract the capsaicin which is then turned into various creams or rubs to treat things like sore muscles, arthritis, neuropathic pain, and more.
  • From the culinary standpoint, chili peppers are used in worldwide cuisine, from Asian stir fries and curries to Mexican chile rellenos, salsas, and more.

Storage and Health Considerations of Chili

Chilies can be stored fresh for approximately one week in the refrigerator in a plastic bag. Dried chilies, if stored in a cool dark space, can last for several months.

Because of the heat component found in chili peppers, it is important to avoid touching the eyes after working with chilies. Spoiled chilies have been found to release carcinogens. Additionally, hot chilies run the risk of aggravating stomach and reflux issues, such as the gastroesophageal reflux condition.

Risks aside, there are a great variety of benefits to chilies from the variety of vitamins and nutrients to the many perks of capsaicin. Chilies span global cuisine and provide fantastic flavor to any dish.