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Peppers (red, yellow, green)

Pepper gained popularity thanks to a pleasant savory and sweet taste, availability of a range of vitamins A, B1, B2, C, PP.

By quantity of vitamin pepper surpasses even lemon and black currants (and it is well maintained even if we preserve them)!  The combination of ascorbic acid, vitamin P gives the peppers a special property, strengthens blood vessels.


The daily requirement is 40-50 g pepper daily.

He plays a very important role in human life: it is a stimulator of growth, condition of skin, hair, eyes and mucous membranes. Vitamin A deficiency reduces the body’s resistance to infectious diseases and leads to serious changes. If you went into a dark room and you’re in for more than 6 seconds cannot see anything, it means that your body needs this vitamin. You can refill it every day consuming yellow-green vegetables, including peppers.
In sweet pepper there are in equal amounts of the glucose and fructose, a little less it  is sucrose. Moreover, during the maturation of sugar increases and the starch content decreases. There are more vitamins in mature pepper: when ripe, sweet peppers almost twice increased its vitamin value.

In addition, the pepper is rich in iron and zinc, mineral salts of sodium, calcium, magnesium, phosphorus and potassium. Peppers contain other necessary macro-and micro-nutrients.
Hot peppers has  alkaloid capsaicin. It stimulates the stomach and pancreas and stimulates the appetite. It usually recommended using pepper with vitamin deficiency,  loss of strength and anemia.

Capsaicin normalizes blood pressure and cleans the blood vessels, has antifungal activity and creates a “barrier” against cancer cells. He does not form clots and helps with psoriasis, chronic rhinitis and is able to overcome even such a “stubborn” disease like migraine.

Besides capsaicin burns fat and increases the rate of metabolism.

Pepper is rich in carbohydrates, proteins, fats. Compared with other vegetable crops contain a lot of ascorbic acid (vitamin C) and carotene (provitamin A).

Carbohydrates: up to 50% of dry matter, which are mostly soluble sugars (fructose, sucrose, glucose) and polysaccharides (starch, pectin and cellulose). This vegetable contains organic acids, nitrogenous substances, half of whom were white. The shell of peppers is rich in potassium salts, calcium, iron, aluminum, phosphorus, are rubbish, chlorine, silicon. The main value of this vegetable is vitamins B, C, and others. For example, 100 g of fetal stage of technical maturity contains up to 132 mg of vitamin C. In some varieties of peppers Moldovan it’s content, and slightly more than the figure 200.

Pepper also is a good cholagogue.DSC_0007



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