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Per 100g
Nutrition data source: USDA FoodData Central
Yes, kancha lanka (green chili) is very healthy. It's low in calories and rich in beneficial compounds like Vitamin C, antioxidants (beta-carotene), and capsaicin. These contribute to immune support, eye health, and potential anti-inflammatory effects.
Kancha lanka is an excellent source of Vitamin C, which is vital for immune function and skin health. It also contains capsaicin, known for its metabolism-boosting and pain-relieving properties, and antioxidants like beta-carotene, beneficial for vision and fighting cellular damage.
While not a magic bullet, kancha lanka may modestly support weight loss efforts. The capsaicin it contains can slightly increase metabolism and may help reduce appetite. However, it should be part of a balanced diet and active lifestyle.
Yes, kancha lanka is naturally vegan as it is a plant-based vegetable. It is also inherently gluten-free, making it suitable for individuals following gluten-free diets.
Yes, kancha lanka is generally considered keto-friendly. While it contains about 8.81g of carbohydrates per 100g, it is typically consumed in small quantities, contributing minimal net carbs to a meal.
Kancha lanka is a staple in many cuisines, especially South Asian, for adding heat and flavor. It's commonly chopped and added to curries, stir-fries, chutneys, marinades, and used as a garnish or a key ingredient in spicy sauces.
Kancha lanka has a fresh, pungent, and sometimes slightly grassy flavor, with varying levels of heat. The spiciness, determined by its capsaicin content, can range from mild to intensely hot depending on the specific variety.
kancha lanka is a versatile ingredient found in cuisines around the world. With 40 calories per 100g and 1.87 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →To keep kancha lanka fresh, store them in the refrigerator. Place them in an airtight container or a resealable bag lined with a paper towel to absorb moisture, which can help them last for up to two weeks.
Fresh kancha lanka should be bright green, firm to the touch, and have smooth, unblemished skin. Avoid chilies that are wrinkled, soft, discolored, or show any signs of mold.
Yes, kancha lanka can be eaten raw and is often consumed this way. It's frequently added raw to salads, salsas, chutneys, or simply bitten into alongside meals to provide a burst of fresh heat and flavor.
