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    Home»Herbs and Spices»Hungarian Pepper facts and health benefits
    Herbs and Spices

    Hungarian Pepper facts and health benefits

    By SylviaAugust 15, 2016Updated:July 14, 2017No Comments7 Mins Read
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    Hungarian Pepper facts and health benefits

    Hungarian Pepper scientifically known as Capsicum annuum spp is actually a member of Capsicum annum and a close relative of the banana pepper. There are several varieties of Hungarian peppers ranging in heat from mild to spicy depending upon variety. In commercial marketing today banana pepper and Hungarian pepper are frequently used interchangeably in the naming of this pepper with “hot” or “sweet” tagged on as an indication of heat level and flavor. Hungarian peppers are considered a “sweet-hot” chili pepper. They are used in a variety of ways in cooking, and they are accessible in grocery stores and farmers’ markets as fresh produce, in addition to being sold in pickled form.

    Hungarian pepper has a waxy translucent exterior. They are normally 4″-6″ inches in length (102mm-152mm) Skin is normally thin with thick flesh which is pale yellow colored when mature. Early in the season the peppers are yellow with a mild, sweeter taste. As the season progresses the peppers turn shades of orange and red, and get hotter but they are frequently used in its immature stage. Taste and flavor of the pepper may differ from mild top hot depending upon variety and maturity. Heat of the Hungarian Chile pepper will intensify considerably if allowed to ripen completely. On average its Scoville rating ranges from 5,000 – 15,000 units. Hungarian chilies are accessible during summer months.

    Rind is perfectly edible and in fact very flavorful. Since it has fairly mild flavor, it can be unpleasant to people who are extremely sensitive to heat. Some people love to remove the seeds and white ribs from the pepper to lessen the spice, while others prefer to leave them in so that they get a good hit of the flavor. It can be used raw and fresh in salads, marinades, dressings, as well as other dishes. They can also be added to stews, as they are in Hungary, and pickled for use as appetizers and garnishes. These peppers can also be roasted and pickled for more flavors, or dried for use out of season. Peppers do well as container plants; therefore it can be handy for people with limited gardening space.

    History of Hungarian Pepper

    The Turks introduced the pepper plant to Hungary during their rule in the 16th-17th centuries. At first it was considered and used as an ordinary plant and decorated the gardens. Shepherds and herdsmen who had more interaction with the invaders started spice their meals with the fiery powder.

    Then it got to the kitchens of the peasants. Aristocrats found the peasant foods flavored with the red spice very tasty and slowly they started to use it too. By the 19th century Hungarian pepper became a dominant spice in Hungarian kitchens and restaurants and today it is grown and consumed throughout the world.

    Nutritional Value

    Apart from their mild hot taste, Hungarian pepper is a good source of nutrients, vitamins and minerals. Consuming 100 gram of Hungarian pepper offers 92.9 mg of Vitamin C, 0.517 mg of Vitamin B6, 53 µg of Vitamin B9, 0.115 mg of Copper, 0.204 mg of Manganese and 9.9 µg of Vitamin K. Moreover many Amino acids 0.01 g of Tryptophan, 0.03 g of Threonine, 0.026 g of Isoleucine, 0.042 g of Leucine and 0.036 g of Lysine are also found in 100 gram of Hungarian pepper.

    Hungarian Pepper Image Gallery
    Close-up-flower-of-Hungarian-pepper Close-up-flower-of-Hungarian-pepper
    Hungarian-pepper Hungarian-pepper
    Hungarian-pepper-half-cut Hungarian-pepper-half-cut

    Hungarian-pepper-leaves Hungarian-pepper-leaves
    Hungarian-pepper-plant Hungarian-pepper-plant
    Hungarian-pepper-seedlings Hungarian-pepper-seedlings

    Health benefits of Hungarian Pepper

    Hungarian pepper’s medicinal benefits are concentrated mainly around the fact that it comes from the ‘Capsicum annuum’ pepper plant family. This plant family is loaded with a very important chemical compound called Capsaicin.

    Capsaicin is actually an active ingredient in chili peppers and causes their heat. Capsaicin has many health benefits that are found in Hungarian pepper, along with other peppers in this family. The health benefits include:

    1. Curing Cataracts (Eye Disorder)

    Cataracts are the most common disorders of visual problems. A decrease in the level of vitamin C in the lens of the human eye has been found more commonly when cataracts are present. An increase of vitamin C intake increases the blood supply to the ocular areas of the body. Hungarian pepper is one of the best methods for obtaining sufficient amount of vitamin C as it contains 92.9 mg of vitamin C which is 103.22% of the daily recommended value.

    2. Reduce Symptoms of Rheumatoid Arthritis

    Low levels of vitamin B6 have been related with increased symptoms of rheumatoid arthritis (RA), with more severe pain. Earlier researches discovered people with RA and need more vitamin B6 than healthy people because they experience constant muscle aches and joint pain due to prolonged inflammation. Vitamin B6 present in Hungarian pepper is beneficial for curbing pain and can be useful in supplement form for controlling aches in the muscles and joints due to arthritis. Including Hungarian pepper is one of the best methods of obtaining Vitamin B6.

    3. Protection against Lung Cancer

    Several researches have shown that high levels of vitamin B9 help to prevent lung cancer. An increase in the consumption of Hungarian pepper helps to control the growth of precancerous bronchial cells in people who smoke, since Hungarian pepper consists of considerable amount of vitamin B9. Normally smoking reduce the supply of vitamins in the body, and low vitamin B9 levels lead to the development of lung cancer in smokers as well as ordinary people.

    4. Immunity

    Hungarian pepper is a vital part of the healing process and guarantees better wound healing. It acts as an exceptionally good immunity builder, and it works as a cure for anemia, that allow your body to both defend itself better and heal itself faster. It is a co-factor in numerous enzymatic processes that result in endothelial growth, or the healing process of tissue.

    5. Osteoporosis

    Boron, manganese, and vanadium are considered an important component of bone building and maintenance. Hungarian pepper, when taken with calcium, copper, and zinc appears to prevent bone loss in the spine in post-menopausal women. Osteoporosis incidences in both men and women (25% rate and 50% rates, respectively) have bone fragility from the malady sufficient to break bones.

    6. Supports Heart Health

    Vitamin K present in Hungarian pepper has been shown to prevent calcification of arteries, which is one of the chief causes of heart attacks. It works by carrying calcium out of the arteries and not allowing it to form into hard, dangerous plaque deposits.

    Apart from that Hungarian pepper helps to prevent hardening of the arteries because it can keep calcium out of your artery linings and other body tissues, where it can cause damage. This is particularly true for vitamin K2, which is the vitamin that is made naturally in the bacteria of your intestines.

    7. Cholesterol

    Intake of large quantities of niacin, 1100 or more milligrams in a day, has been proven to significantly decrease the levels of “bad” LDL cholesterol and increase the good HDL cholesterol, which prevents the thickening of artery walls and conditions like atherosclerosis. To get sufficient amount of niacin, Hungarian pepper is the best option since it contains 1.092 mg of vitamin B3 which is 6.83% of the daily recommended value.

    8. Improves brain function

    Regular consumption of Hungarian pepper ensures smooth functioning of the brain and helps improve memory and concentration as it consists of considerable amount of vitamin B1. Vitamin B1 helps relieve stress and also helps strengthen the nerves. It is also used to reduce the progression of multiple sclerosis, Alzheimer’s disease, cirrhosis, and other infections.

    9. Premature Skin Damage

    Vitamin A deficiency may result in drying, scaling, and follicular thickening of the skin. Keratinization of the skin, when the epithelial cells lose their moisture and become hard and dry, can occur in the mucous membranes of the respiratory, gastrointestinal tract, and urinary tract. Consume vitamin A rich food like Hungarian pepper to get required amount of vitamin A through your diet.

    How to Eat

    • It can be used raw and fresh in salads, marinades, dressings, and other dishes.
    • They can also be added to stews, as they are in Hungary, and pickled for use as appetizers and garnishes.
    • These peppers may also be roasted and pickled for more flavors, or dried for use out of season.

    References:

    https://en.wikipedia.org/wiki/Hungarian_wax_pepper

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    Hungarian Pepper Scientific Classification

    Scientific Name: Capsicum annuum spp

    Hungarian Pepper Quick Facts
    Name: Hungarian Pepper
    Scientific Name: Capsicum annuum spp
    Origin Hungary
    Colors Yellow later becomes orange then red in color
    Shapes Long, Cylindrical 4"-6" inches in length (102mm-152mm)
    Flesh colors Pale yellow
    Taste Mild, sweeter taste and after maturation get hotter
    Calories 29 Kcal./cup
    Major nutrients Vitamin C (103.22%)
    Vitamin B6 (39.77%)
    Vitamin B9 (13.25%)
    Copper(12.78%)
    Manganese (8.87%)
    Health benefits Premature Skin Damage, Improves brain function, Cholesterol, Supports Heart Health, Osteoporosis, Immunity, Protection against Lung Cancer,Reduce Symptoms of Rheumatoid Arthritis, Curing Cataracts (Eye Disorder)
    More facts about Hungarian Pepper
    Rank Scientific Name & (Common Name)
    Kingdom Plantae (Plants)
    Subkingdom Viridiplantae
    Infrakingdom Streptophyta  (Land plants)
    Superdivision Embryophyta
    Division Tracheophyta  (Vascular plants, tracheophytes)
    Subdivision Spermatophytina  (Spermatophytes, seed plants, phanérogames)
    Class Magnoliopsida
    Superorder Asteranae
    Order Solanales
    Family Solanaceae  (Nightshades, solanacées)
    Genus Solanaceae  (Nightshades, solanacées)
    Species Capsicum annuum L. (Cayenne pepper)
    Synonyms
    • Capsicum abyssinicum A.Rich.
    • Capsicum angulosum Mill.
    • Capsicum annuum f. bicolor Makino
    • Capsicum annuum f. certoides Fingerh.
    • Capsicum annuum f. chlorocarpum Kuntze
    • Capsicum annuum f. erectum Makino
    • Capsicum annuum f. incrassatum (Fingerh.) Makino
    • Capsicum annuum f. leucocarpum Kuntze
    • Capsicum annuum f. luteum Kuntze
    • Capsicum annuum f. nigrum Makino
    • Capsicum annuum f. pendulum Makino
    • Capsicum annuum f. violaceum Kuntze
    • Capsicum annuum subsp. microcarpon Dierb.
    • Capsicum annuum var. abbreviatum Fingerh.
    • Capsicum annuum var. cerasiforme Irish
    • Capsicum annuum var. conicum (G.Mey.) Voss
    • Capsicum annuum var. conoide (Miller) Irish
    • Capsicum annuum var. cordiforme Edwall
    • Capsicum annuum var. fasciculatum (Sturtev.) Irish
    • Capsicum annuum var. globiferum (G.Mey.) Voss
    • Capsicum annuum var. grossum (L.) Sendtner
    • Capsicum annuum var. grossum (Willd.) Sendtn.
    • Capsicum annuum var. longum (DC.) Sendtn.
    • Capsicum annuum var. oblongoconicum (Dunal) Cufod.
    • Capsicum annuum var. parvoacuminatum Makino
    • Capsicum axi Vell.           
    • Capsicum baccatum Buch.-Ham.
    • Capsicum baccatum Buch.-Ham. ex Wall.
    • Capsicum baccatum Rodschied
    • Capsicum bauhinii Dunal
    • Capsicum bicolor Jacq.
    • Capsicum caerulescens Besser
    • Capsicum cerasiforme Mill.
    • Capsicum cerasiforme Willd.
    • Capsicum ceratocarpum Fingerh.
    • Capsicum chamaecerasus Nees
    • Capsicum conicum G.Mey.
    • Capsicum conicum Lam.
    • Capsicum conoide Mill.
    • Capsicum conoideum Miller
    • Capsicum conoideum var. chordale Fingerh.
    • Capsicum conoideum var. oblongoconicum Dunal
    • Capsicum conoideum var. sulcatum Fingerh.
    • Capsicum cordiforme Mill.
    • Capsicum crispum Dunal
    • Capsicum crispum var. piper-rabiosum Dunal
    • Capsicum curvipes Dun.
    • Capsicum cydoniforme Hort.
    • Capsicum cydoniforme Hort. ex Roem. & Schult.
    • Capsicum dulce Dunal
    • Peppers, hungarian, raw
    Nutritional value of Peppers, hungarian, raw
    Serving Size: 100 g

    Calories 29 Kcal. Calories from Fat 3.69 Kcal.

    Proximity Amount % DV
    Water 91.51 g N/D
    Energy 29 Kcal N/D
    Energy 123 kJ N/D
    Protein 0.8 g 1.60%
    Total Fat (lipid) 0.41 g 1.17%
    Ash 0.58 g N/D
    Carbohydrate 6.7 g 5.15%
    Total dietary Fiber 1 g 2.63%
    Total Sugars 3.53 g N/D

    Minerals Amount % DV
    Calcium, Ca 12 mg 1.20%
    Iron, Fe 0.46 mg 5.75%
    Magnesium, Mg 16 mg 3.81%
    Phosphorus, P 29 mg 4.14%
    Potassium, K 202 mg 4.30%
    Sodium, Na 1 mg 0.07%
    Zinc, Zn 0.3 mg 2.73%
    Copper, Cu 0.115 mg 12.78%
    Manganese, Mn 0.204 mg 8.87%
    Selenium, Se 0.3 µg 0.55%


    Vitamins Amount % DV
    Water soluble Vitamins
    Vitamin B1 (Thiamin) 0.079 mg 6.58%
    Vitamin B2 (Riboflavin) 0.055 mg 4.23%
    Vitamin B3 (Niacin) 1.092 mg 6.83%
    Vitamin B5 (Pantothenic acid) 0.205 mg 4.10%
    Vitamin B6 (Pyridoxine) 0.517 mg 39.77%
    Vitamin B9 (Folate) 53 µg 13.25%
    Folate, food 53 µg N/D
    Folate, DEF 53 µg N/D
    Choline 7.7 mg 1.40%
    Vitamin C (Ascorbic acid) 92.9 mg 103.22%
    Fat soluble Vitamins
    Vitamin A, RAE 41 µg 5.86%
    Vitamin A, IU 816 IU N/D
    Beta Carotene 465 µg N/D
    Alpha Carotene 16 µg N/D
    Beta Cryptoxanthin 34 µg N/D
    Lutein + zeaxanthin 502 µg N/D
    Vitamin E (alpha-tocopherol) 0.48 mg 3.20%
    Vitamin K (phylloquinone) 9.9 µg 8.25%

    Lipids Amount % DV
    Fatty acids, total saturated 0.046 g N/D
    Myristic acid  14:00(Tetradecanoic acid) 0.002 g N/D
    Palmitic acid 16:00 (Hexadecanoic acid) 0.033 g N/D
    Stearic acid 18:00 (Octadecanoic acid) 0.007 g N/D
    Fatty acids, total monounsaturated 0.024 g N/D
    Oleic acid 18:1 (octadecenoic acid) 0.024 g N/D
    Fatty acids, total polyunsaturated 0.24 g N/D
    Linoleic acid 18:2 (octadecadienoic acid) 0.229 g N/D
    Linolenic acid 18:3 (Octadecatrienoic acid) 0.011 g N/D

    Amino acids Amount % DV
    Tryptophan 0.01 g 2.27%
    Threonine 0.03 g 1.70%
    Isoleucine 0.026 g 1.56%
    Leucine 0.042 g 1.14%
    Lysine 0.036 g 1.08%
    Methionine 0.01 g N/D
    Cystine 0.015 g N/D
    Phenylalanine 0.025 g N/D
    Tyrosine 0.017 g N/D
    Valine 0.034 g 1.61%
    Arginine 0.039 g N/D
    Histidine 0.016 g 1.30%
    Alanine 0.033 g N/D
    Aspartic acid 0.115 g N/D
    Glutamic acid 0.106 g N/D
    Glycine 0.03 g N/D
    Proline 0.035 g N/D
    Serine 0.032 g N/D

    *Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by a U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weighs 194 lbs.

    Source:
    https://ndb.nal.usda.gov/

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