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Diabetes, Metabolism and Nutrition

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Vegetable of the Month:
Rhizomes - Gingerroot, Galangal, Tumeric

Hot peppers (chilies) are often used to spice up dishes, and they are especially popular in ethnic cuisine including Mexican, Indian, Thai, Vietnamese, Arab and Spanish cooking. Chilies are an excellent source of vitamin C if you can withstand their powerful bite.

The Hottest Part

Contrary to popular belief, the hottest part of the chili pepper is not the seeds but where the seed attaches to the white membrane inside the pepper. This area has the highest concentration of capsaicinoids. Capsaicinoids are flavorless, odorless substances that act on pain receptors in the mouth and throat. Capsaicin is the primary capsaicinoid. Capsaicinoids can be found throughout the flesh of chili peppers though their concentration varies in different areas so that one part of a pepper may be hot and another part of the same pepper quite mild.

The seeds are often hot because they are in such close contact with the white membrane.

Chili Peppers

Serving Size 1/2 cup (75g)46g

Amount Per Serving% Daily Value
Calories 30
Calories from Fat 0g
Total Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0m0%
Sodium 5mg0%
Total Carbohydrate 7g2%
Dietary Fiber 1g4%
Sugars 4g
Protein 1g
Vitamin A20%
Vitamin C300%

There are several varieties of chili peppers (see box below) and each differs in flavor and heat intensity. Even within each variety, there may differences in how ‘hot’ each particular chili is. Typically, larger chilies are more mild because they contain less seeds and white membrane in proportion to their size. Most varieties can be found dried, canned, or fresh.

Availability, Selection, Storage

Chili peppers are available year round and in the United States they are grown in California, New Mexico and Texas. When selecting chilies, look for firm, glossy chilies with taut, unwrinkled skin and fresh green stems. Dried hot peppers should be glossy yet unbroken.

  • Diabetes and Prediabetes
  • Metabolic Syndrome
  • Polycystic Ovary Syndrome
  • Thyroid Disease
  • Adrenal Gland Disease
  • Pituitary Gland Disease

Chilies should be stored unwashed and wrapped in paper towels in the refrigerator for up to three weeks. Dried chilies should be stored in airtight containers at room temperature for a maximum of four months. To keep dried chilies for more than four months, store them in the refrigerator.

  1. Osteoporosis
  2. Metabolic Bone Disease
  3. Male Hormone Problems
  4. Diet Resistant Obesity
  5. Unexplained Weight Gain
  6. Pre/Post Gastric Bypass