Contents
😉 Greetings to regular and new readers! In the article “Bell pepper: benefits and harms, facts” – basic information about a useful and popular vegetable. About its usefulness and contraindications. How to choose the right one and how to store it. The article has a video on the topic.
Sweet vegetable pepper is called Bulgarian only in Russia. Why Bulgarian? In Soviet times, peppers were delivered from Bulgaria to the USSR in huge quantities, fresh and canned. Secondly, Bulgarian scientists have made a great contribution to the breeding of this plant.
The homeland of pepper is not at all Bulgaria, but South America. People have been cultivating this ancient vegetable for 6000 years! It is an agricultural crop of the Solanaceae family. In Russia, sweet pepper appeared as an ornamental plant at the beginning of the XNUMXth century.
Bell pepper: chemical composition
Per 100 grams of product
- low calorie content – 20 kcal. (green fruits are less high in calories);
- fats – 0,2 gr.
- proteins – 0,9 g.
- carbohydrates – 4,6 gr.
- sugar – 2,4 gr.
- fiber – 1,7 gr.
- calcium, iron, magnesium;
- vitamins: A, B6, B12, C, D.
The main “chip” of bell pepper is vitamin C. There is more of it than lemon and black currant! Sweet red peppers are a vitamin C bomb compared to their yellow and green counterparts. Red contains carotene and lycopene. Despite the fact that pepper is called sweet, it contains only 5% sugar.
An interesting fact is that vitamin C is concentrated in pepper in the lower part of the fruit, in the region of the stalk. Many housewives, not knowing this, cut off this particular part during the cooking process. Remember to remove only the green stem (tail) by cutting it out from the bottom of the fruit.
Why is Bulgarian pepper useful?
- used for the prevention of thrombosis and atherosclerosis;
- protects against depression. Red and yellow peppers;
- with constant stress;
- lowers blood pressure;
- removes toxins, helps the gland to be absorbed better;
- normalizes blood circulation;
- is a powerful antioxidant;
- prevention of oncological diseases;
- helps to strengthen immunity;
- indicated for patients with diabetes mellitus;
- reduces the level of bad cholesterol in the blood;
- regulates the metabolism in the body;
- stabilizes vision;
- liquefies blood;
- useful for absent-mindedness and poor memory;
- has a beneficial effect on the health of nails, hair and skin;
- with dermatitis;
- beauty vegetable is used in cosmetology (face masks).
Bulgarian pepper: contraindications
- idiosyncrasy;
- not recommended for use by hypotensive patients;
- with gastritis;
- stomach ulcer;
- cardiac ischemia;
- with increased excitability of the nervous system;
- heart rhythm disturbances;
- chronic liver and kidney disease;
- with hemorrhoids;
- epilepsy.
Do not overeat, thinking that the more pepper you eat, the more you will saturate the body with vitamins. A sense of proportion will help in everything. If you eat one fresh pepper a day, your body will be grateful to you.
How to choose?
Choosing a quality pepper is easy. In appearance, it should be free of wrinkles, dents, spots and damage. The fruit should be thick and glossy. The green ponytail should be firm. Choose bright fruits for the salad. For stuffing or vegetable stew – medium-sized, slightly elongated peppers.
How to store bell peppers?
Store the pepper in the vegetable compartment of the refrigerator without a plastic bag for up to 8-10 days. The fruits can be frozen, so they will not lose their valuable vitamins. It is better to do this in the vegetable season – at the end of August or at the beginning of September.
This is done very simply. Wash the pepper and wipe dry, remove the stalks and seeds. You can freeze it whole or cut into circles, plates. Put the chopped pepper in plastic bags and place in the freezer of the refrigerator. That’s all the wisdom!
This way you will be provided with vitamins until spring or summer. The stores sell food plastic bags for freezing any food.
Video
In this video “Bell Pepper: Benefits and Harms” additional information to the article.
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