How to enjoy raw vegetables with raw chili sauce (part.1)

Hello my friends in plant power hive, today I will share a raw chili recipe that will make friends who love spicy food addicted. Since fasting in the month of Ramadan, our family and I have never eaten raw vegetables, even though on weekdays when we are not fasting we always eat raw vegetables with a variety of delicious and appetizing sauces.

That's why today I will make delicious raw chili sauce to enjoy fresh vegetables in the form of raw vegetables (I already imagined the deliciousness of various vegetables dipped in raw chili). I will buy some vegetables and spices to make raw chili sauce. For the vegetables I used round purple eggplant, cabbage, carrots, cucumber, cepokak and basil leaves.I use this vegetable because it is delicious and nutritious for our health.

I will discuss the nutrition and benefits of vegetables that I use for food today.

Round purple eggplant (Solanum melongena)
In Indonesia there are several types of eggplant, but not all of them can be used for raw vegetables.The eggplant that is usually used for raw vegetables is purple eggplant with a small round shape the size of a marble. The taste of this eggplant is fresh, crunchy, has a soft flesh texture and is slightly sweet, so it is suitable as fresh vegetables.

The nutritional content contained in 100 grams of raw purple eggplant is :
Ash 0.66 g
Water 92.30 g
Pantothenic acid (Vitamin B5) 0.281 mg
carotene (Beta-carotene): 14 g
Iron (Fe) 0.23 mg
Food Energy 25 kcal
Folate (Vitamin B9) 22 g
Phosphorus : 24 mg
Sugars 3.53 g
Potassium 229 mg
Calcium 9 mg
Carbohydrates 5.88 g
Choline (C5H14NO) : 7 mg
Fat 0.18 g
Saturated fat 0.034 g
Polyunsaturated fat 0.076 g
Monounsaturated fat 0.016 g
Magnesium 14 mg
Manganese 0.232 mg
Sodium 2 mg
Niacin 0.649 mg
Protein 0.98 g
Riboflavin (vitamin B2) 0.037 mg
Selenium (Se): 0.3 g
Zinc (Zn) 0.16 mg
Total dietary fiber 3.0 g
Copper (Cu)0.081 mg
Thiamine (vitamin B1) 0.039 mg
Vitamin A IU (International Units) 23 IU
Vitamin A RAE (Retinol Activ. Eq.) 1 g
Vitamin B6 (Pyridoxine) 0.084 mg
Vitamin C 2.2 mg
Vitamin E (α-tocopherol, -TCP) 0.30 mg
Vitamin K (phyloquinone) 3.5 g
source https://m.andrafarm.com/_andra.php?_i=0-tanaman-rinci&topic=benefits&tanaman=Terong%20Lalap%20Ungu%20Bulat%20Kecil%20TR01U&id=336

The benefits of round purple eggplant are

1. prevent blood pressure (hypertension)
2. Maintain heart health
3. lower bad cholesterol levels
4. overcome anemia
5. prevent premature aging
6. Maintain healthy skin and hair

Cucumber (Cucumis sativus)
in 100 grams fresh cucumber there are a number of nutrients such as grams :
Calories: 8 cal
Water: 97.9 gr
Carbohydrates: 1.4 g
Fiber: 0.3 gr
Calcium: 29 mg
Phosphorus: 95 gr
Potassium: 57.1 mg
Beta carotene: 314 mcg
Folate: 7 mcg
Vitamin C: 1 mg
Vitamin K: 16.4 mcg
Source https://hellosehat.com/nutrisi/fakta-gizi/manfaat-timun/

This fruit, which is rich in water content and has a fresh taste, can be used in various dishes and can also be eaten raw as fresh vegetables. The benefits of cucumber for health are unquestionable, this fruit has a "cold" nature in the stomach and has several benefits such as:
1.prevent dehydration
2.launch the digestive process
3.maintain healthy skin and prevent premature aging
4.maintain heart health
5.helps lower blood sugar levels

Carrot (Daucus carota)
in 100 grams of fresh carrots contains nutrition :
Energy: 36 kcal
Protein: 1 gram
Fat: 0.6 gram
Carbohydrates: 7.9 grams
Fiber: 1 gram
Vitamin A: 7.1 micrograms
Vitamin B1: 0.04 milligram
Vitamin B2: 0.04 milligram
Vitamin B3: 1 milligram
Vitamin B6: 0.012 milligrams
Vitamin B9: 15 micrograms
Vitamin B5: 0.28 microgram
Vitamin C: 18 milligrams
Vitamin K: 13.6 micrograms
Calcium: 45 milligrams
Phosphorus: 74 milligrams
Iron: 1 milligram
Sodium: 70 milligrams
Potassium: 245 milligrams
Copper: 0.06 milligrams
Zinc: 0.3 milligrams
Source https://www.sehatq.com/artikel/manfaat-wortel-untuk-kesehatan-tubuh

some of the benefits of carrots:
1.maintain eye health
2.maintain a healthy heart and blood pressure
3.lower bad cholesterol levels
4.reducing the risk of prostate cancer and colon cancer
5.boost the body's immunity
6.reduce the risk of developing leukemia

Cabbage (Brassica oleracea var. capitata)
Cabbage has long been known as a vegetable that can be used as a raw salad, its soft and fresh texture with a slight sweet taste, making cabbage more delicious served raw as a salad.

Based on data sourced from
https://hellosehat.com/nutrisi/fakta-gizi/manfaat-kol/
in 100 grams of fresh cabbage contains a number of nutrients such as:
Energy: 51 calories (Cal)
Protein: 2.5 gr
Carbohydrates: 8 g
Fiber: 3.4 g
Vitamin C: 16 milligrams (mg)
Calcium: 100 mg
Vitamin B1: 0.4 micrograms (mcg)
Potassium: 100 mg
Sodium: 50 mg
Vitamin B2 (Ribovlavin): 0.1 mg
Niacin: 0.2 mg

Some of the benefits of cabbage for health are:
1.launch the process of digestion of food
2.helps lower blood pressure and bad cholesterol
3.maintain heart health
4.helps the wound healing process
5.relieves inflammation

Basil leaves (Ocimum basilicum)
Basil leaves which have a special and fresh fragrance with a spicy taste are always used as fresh vegetables with various chili sauces.

Based on data sourced from https://hellosehat.com/herbal-alternatif/herbal/manfaat-kemangi-bagi-kesehatan/.

In 100 grams of basil leaves there are a number of nutrients such as:
Water: 83.1 grams
Calories: 62 kcal
Protein: 4.0 grams
Fat: 0.5 gram
Carbohydrates: 10.5 grams
Fiber: 5.3 grams
Calcium: 122 milligrams
Phosphorus: 16 milligrams
Iron: 13.9 milligrams
Sodium: 3 milligrams
Potassium: 650.6 milligrams
Copper: 0.4 milligrams
Zinc: 0.7 milligrams
Retinol (Vit. A): 0.0 microgram
Beta carotene: 4.112 microgram
Thiamin (Vit. B1): 0.5 milligrams
Riboflavin (Vit. B2): 0.1 milligram
Niacin (Vit. B3): 0.2 milligrams
Vitamin C: 24 milligrams

Some of the benefits of basil leaves that have been proven effective are:
1.ward off free radicals and prevent the growth of cancer cells
2.aromatherapy and relieve stress
3.prevent infection
4.accelerate the growth process wound
5.smooth the digestive process

Cepokak (Solanum torvum)
In Indonesia, cepekok fruit is used as fresh vegetables and as a mixture in mashed cassava leaf vegetables. Its slightly bitter taste makes many people dislike the taste, even though cepokak has long been used as a vegetable that is useful for maintaining eye health.

in 100 grams of fresh cepokak there are a number of nutrients such as:
Energy 75 kcal 3.49 %
Total fat 0.60 g 0.90%
Vitamin B1 0.40 mg 40%
Vitamin B2 0.10 mg 10%
Vitamin B3 1.30 mg 8.67%
Vitamin C 38 mg 42.22%
Total carbohydrates 15.80 g 4.86%
Protein 1.60 g 2.67%
Dietary fiber 10 g 33.33%
Calcium 55 mg 5%
Phosphorus 97 mg 13.86%
Sodium 20 mg 1.33%
Potassium 234 mg 4.98%
Copper 400 mcg 50%
Iron 0.60 mg 2.73%
Zinc 0.40 mg 3.08%
B-Carotene 51 mcg
Water 80.80 g
Ash 1.20 g
Source https://nilaigizi.com/gizi/detailproduk/521/rimbang-segar

Although Cepokak fruit has an unpleasant taste because of the many seeds contained in the fruit, Cepokak has long been known as a traditional medicine to treat myopic eye problems. some of the benefits of cepokak fruit, namely:
1.boost the body's immunity
2.to prevent cancer
3.improve heart health
4.overcome gout
5.prevent osteoporosis

Time to make raw chili
To make delicious raw chili sauce, I used several ingredients, namely:
100 grams of red chilies
5 shallots
5 garlics
1 lime
1/2 tablespoon salt
1/2 teaspoon sugar

The steps for making raw chili sauce are:
1.wash and clean the red chilies, onions and garlic

2.enter the red chili, onion, garlic, salt and sugar into the mortar (don't use a blender)

3.after all the ingredients are coarsely ground, then add the lime juice.

Raw chili sauce It is also useful for overcoming colds and preventing flatulence.

Fresh raw chili sauce is ready to be served with a variety of fresh vegetables. The spicy taste of chili combined with the freshness of lime, watch out for addiction!

what do you guys think about my vegan recipe today? are you interested in trying it?