Peppers are an excellent source of vitamins and microelements, which is why they are recommended in many diets and menus. Different types of peppers have different properties that the vegetable retains even after stewing or roasting. An interesting fact is that peppers contain more vitamin C than lemons.
A few words about peppers
Pepper is a plant belonging to the nightshade family. Although it is known primarily as an element of dishes from around the world, it has also been used in natural medicine in South and Central America for 6000 years. It appeared in Europe only at the end of the 1526th century, and the first cultivation on the Old Continent dates back to XNUMX. It is not without reason that the Magyar cuisine is famous for this vegetable.
Nutritional value of peppers
As already noted, pepper is an excellent source of vitamin C. Probably each of us used to receive various types of vitamins from our parents, and most often it was vitamin C. It strengthens immunity and affects a number of processes in the human body. It is also worth mentioning about the presence of vitamin C compared to other vegetables. It would seem that the most vitamin C has a lemon. Well, its concentration in paprika is even 4-5 times higher than in the case of the popular citrus.Pepper is a frequent element of various menus, not only due to the simplicity of its preparation, but also the fact that it almost does not lose its nutritional properties as a result of thermal processing. Therefore, it is worth consuming both fresh paprikaas well as baked or stewed. Also, do not forget about preserves or salads. People who want to strengthen the condition of their skin and visually rejuvenate their complexion must not forget about peppers. This vegetable is extremely rich in powerful antioxidants, which have a protective function against the harmful effects of free radicals. It should be added that only half peppers of medium size satisfies the average daily dose of beta-carotene. The vegetable also contains B vitamins, phosphorus, potassium, iron, magnesium. And do you know how many calories does paprika have? Much depends on its color, it is assumed that:• pepper red – 31 kcal,• pepper green – 20 kcal,• pepper yellow – 27 kcal.
What else does paprika help with?
In addition to vitamin C, pepper it is also rich in vitamins A and E. Their role is, among others, on the inhibition of cell aging processes, strengthening immunity, improving the functioning of blood vessels and reducing the concentration of LDL cholesterol – in this way the chances of developing atherosclerosis are reduced. Paprika is also often associated with capsaicin. It is this substance that helps to combat headaches and has a warming and analgesic effect. It is also responsible for the characteristic, spicy taste peppers. Capsaicin also cleanses the respiratory tract, which is helpful, for example, with minor respiratory tract infections. But remember not to overuse it hot peppers, as this can lead to irritation of the digestive tract. And finally, a curiosity – did you know that red and green peppers are the fruits of the same plant, which differ only in the level of maturity? The green vegetable is younger, such peppers also contain slightly less beta carotene and vitamin C.