MCQ Detailed View

Chili is a widely used spice and vegetable, known for its hot and spicy taste. Apart from flavor, chili also has great nutritional value. The most important nutrient present in chili is Vitamin C, which is essential for many functions in the human body.

Vitamin C, also called ascorbic acid, plays a key role in maintaining the body’s defense system. It strengthens the immune system, helps the body fight infections, and improves healing of wounds. It is also a strong antioxidant, which means it protects the body’s cells from damage caused by harmful molecules called free radicals.

Fresh red and green chilies are rich sources of Vitamin C. In fact, chilies often contain more Vitamin C than many common fruits such as oranges and lemons. Eating chili in moderate amounts can therefore help to meet the body’s daily requirement of this important vitamin.

Another benefit of Vitamin C is that it helps the body absorb iron from plant-based foods. This is very useful in preventing iron deficiency anemia. Vitamin C also plays an important role in the production of collagen, a protein that is necessary for healthy skin, teeth, and bones.

While Vitamin C is the main vitamin found in chili, chilies also contain smaller amounts of Vitamin A (important for eyesight and skin health) and certain B vitamins. However, Vitamin C remains the dominant and most beneficial vitamin in chili.

Thus, the correct answer to this question is Vitamin C. Understanding such nutrition-related facts is a part of biology because it explains how food components support body functions and overall health.