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  • 80g
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Product Description


Chile 4-6 mm
Chili or coarse chili flakes dried chili peppers. It’s better to fry or stew.

The substance responsible for the sharpness of chili peppers is called capsaicin. The more capsaicin in chili peppers, the hotter the taste. 

Chili pepper widely used fruit that, thanks to real capsaicin, makes many dishes taste good and is often called chili pepper. The amount of capsaicin determines the final sharpness of chili peppers. There is even a scale.

Chili is an alternative source of black pepper.


FOOD ANALYSIS OF VALUES per 100 grams of thrown chili

Maximum moisture content: 11.00%

Sodium *: 1640 mg

Total protein: 13.46 g

Plant Protein: 13.46 g

Total fat: 14.28 g

Monounsaturated Fat: 3.21 grams

Polyunsaturated fat: 8.00 grams

Saturated Fat: 2.46 grams

Cholesterol: None

Total Carbohydrate: 49.70 g

Dietary fiber: 34.80 grams

Energy value: 451 kcal / 1 894.2 kJ

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