Nutritional Composition of Different Chilli (Capsicum annuum L.) Varieties

Nutritional composition of 10 chilli varieties collected from Main vegetable research station, Anand agricultural university, Anand was determined. The principles included: Moisture, protein, carbohydrate, fibre, capsaicin content, ascorbic acid, chlorophyll, different minerals viz., calcium, sodium, potassium and different antioxidant enzyme activities. The output of these analyses showed that the nutritional composition of different local released varieties were similar with national released varieties. Non-pungent AVNPC-131 variety showed maximum protein and fibre content, whereas Jwala showed maximum capsaicin content.