Red chilies contain large amounts of vitamin c and small amounts of carotene (provitamin a). Yellow and especially green chilies (which are essentially unripe fruit) contain a considerably lower amount of both substances. In addition, peppers are a good source of most b vitamins, and vitamin b6 in particular. They are very high in potassium, magnesium, and iron. Their very high vitamin c content can also substantially increase the uptake of non-heme iron from other ingredients in a meal, such as beans and grains.
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