Fresh Green Chilli for Cooking, Seasoning, Garnishing

Green chillies are hollow, and the pith and seeds are the hottest part. Green chillies have a different flavour to other coloured chillies. Chilli heat is related to capsaicin content and measured in Scoville units. Capsaicin is the chilli component that irritates your skin and eyes, but it also has medicinal benefits, including analgesic properties.
Nutrients:
Dietary fibre is the indigestible parts of plant foods, such as vegetables, fruits, grains, beans and legumes, and are important for your digestive health. Insoluble fibre is mostly found in fruits and vegetables where it acts as a 'bulking agent' in the intestines. Soluble fibre acts like a sponge to absorb fluid, making the bowel contents softer. Both types help to keep you regular. Fibre is relatively unchanged by cooking.
Vitamin C is a water-soluble vitamin that must be obtained through your diet. Vitamin C promotes healthy teeth and gums, helps the body absorb iron and promotes wound healing. Vitamin C losses occurr during cooking (up to 65%), preservation, drying and storage of foods. The best way to maximize your vitamin C intake is to consume vitamin C-rich foods in their fresh, raw form and minimise the amount of water used in cooking.