green chiles.

Per 100g, green chiles contain approximately 40 calories, 2g of protein, 9g of carbohydrates, and 0.4g of fat. They are packed with Vitamin C, Vitamin A (as beta-carotene), and dietary fiber, contributing to overall health and well-being.

Yes, green chiles are naturally vegan and gluten-free. As a vegetable, they fit into most dietary patterns, making them a versatile ingredient for various cuisines and dietary needs.

Yes, green chiles can be included in a keto diet in moderation. While they contain some carbohydrates (9g per 100g), their fiber content means the net carbs are lower, and their nutritional benefits make them a good addition to many low-carb meals.

Green chiles are often roasted to soften their flesh, enhance their flavor, and make them easier to peel. After roasting, they can be peeled, seeded, and chopped for use in sauces, stews, or as a topping. Raw chiles can also be finely diced for salsas or salads.

Green chiles have a fresh, earthy, and sometimes slightly smoky flavor, with varying levels of heat depending on the specific variety. The heat comes from capsaicin and can range from mild (like Anaheim) to very hot (like serrano or jalapeño).

Fresh green chiles should be stored unwashed in a plastic bag in the refrigerator's crisper drawer. They can last for 1-2 weeks. For longer storage, roasted and peeled chiles can be frozen in airtight containers or freezer bags for several months.

Yes, many varieties of green chiles can be eaten raw, especially milder ones like jalapeños or serranos, which are popular in salsas and salads. However, some people prefer to cook them to mellow their heat and enhance their flavor.

The spiciness in green chiles comes from a compound called capsaicin, which is primarily concentrated in the white pith (placenta) and seeds. The more capsaicin a chile contains, the hotter it will be, measured on the Scoville Heat Unit (SHU) scale.