Banana Chilies

Banana Chilies
A beautiful pile of Banana Chilies on sale in a Thai fresh market.

Banana chilies are called prik yuak in Thai, and the are one of my favorites. They are large yellowish-green peppers, somewhere between the spicy hot chillies and the mild bell pepper. The taste actually puts me in mind of what must be the chilli's ancestor, the jalapeño peppers used in Mexican cuisine. The taste is pungent rather than hot. This makes it an excellent ingredient not only in light stir-fries, but also salads.

Chilies contain essential oils that, taken in moderation, help to stimulate blood circulation and can help prevent heart disease or cancer. If you can't find banana chillies, then look another variety of medium sized chili pepper.

Weight Information
1 pepper 45.0 g
1 cup, chopped or diced 75.0 g
Nutritional Information for 1 pepper
Energy 18
Protein 0.9 20.000 5%
Total lipid (fat) 0.09 65.000 0%
Carbohydrate, by difference 4.257 300.000 1%
Fiber, total dietary 0.675 25.000 3%
Calcium, Ca 8.1 1000.000 1%
Iron, Fe 0.54 18.000 3%
Magnesium, Mg 11.25 400.000 3%
Phosphorus, P 20.7 1000.000 2%
Potassium, K 153 3500.000 4%
Sodium, Na 3.15 2400.000 0%
Zinc, Zn 0.135 15.000 1%
Copper, Cu 0.0783 2.000 4%
Manganese, Mn 0.10665 2.000 5%
Selenium, Se 0.225 70.000 0%
Vitamin C, total ascorbic acid 109.125 60.000 182%
Thiamin 0.0405 1.500 3%
Riboflavin 0.0405 1.700 2%
Niacin 0.4275 20.000 2%
Pantothenic acid 0.02745 10.000 0%
Vitamin B-6 0.1251 2.000 6%
Folate, total 10.35 400.000 3%
Folate, food 10.35 400.000 3%
Carotene, beta 301.95
Carotene, alpha 10.35
Vitamin A, IU 530.55 5000.000 11%
Vitamin E (alpha-tocopherol) 0.3105
Vitamin K (phylloquinone) 6.435 80.000 8%
Fatty acids, total saturated 0.00945 20.000 0%
Fatty acids, total monounsaturated 0.00495
Fatty acids, total polyunsaturated 0.04905