Even though the taste is bitter and the texture is fibrous, chili leaves contain vitamins & x28;A, B and C& x29; and minerals & x28;sodium, calcium and iron& x29;, dietary fiber, phytochemicals and phenolic acids. In clinical trials on humans, it has been proven that chili leaves can reduce blood levels. LDL, reduces chronic pain, and protects the stomach lining from H.pylori infection, and controls microbial contamination of food. ?
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