What types of bell peppers exist! And what benefits pepper brings!
Like other nightshades, sweet peppers contain a healthy set of vitamins, minerals and active compounds. And according to a number of indicators, Bulgarian pepper is among the record holders, showing a therapeutic effect in the prevention of blood vessels, the nervous system, eyes and skin.
Fresh bell pepper mainly (90-92%) consists of water. The rest is carbohydrates, which account for most of its calories, and a small amount of protein and fat. Carbohydrates here are sugars that are responsible for the sweet taste of ripe peppers. The fruit of the plant contains a small amount of fiber – about 2% of the total weight.
Composition:
Sweet pepper includes a complex of various vitamins and minerals with record values in some positions. So, just one red bell pepper provides 150-170% of the recommended daily value of vitamin C. But the fruit contains a number of other vitamins:
- pyridoxine (the most common form of vitamin B6) is important for the production of red blood cells,
- phylloquinone (a form of vitamin K), which plays an essential role in blood clotting and bone strength,
- Vitamin E, essential for the functioning of the nervous and muscular systems,
- vitamin B9, which performs many tasks, and becomes especially important during pregnancy,
- beta-carotene of red sweet pepper (provitamin A), which is responsible for redox processes, metabolism, regulation of protein synthesis, and cell membrane functionality.
However, bell peppers of different colors can vary significantly in nutritional and vitamin value. The degree of ripening of fruits also plays a role – it is known that Bulgarian pepper is rich in various antioxidants, especially carotenoids, but they are much more in ripe specimens than in unripe ones. And the amount of vitamin A in red pepper is 7-8 times higher than its amount in green.
Of the active compounds found in bell pepper:
capsanthin, the pigment that makes red peppers red, is considered a powerful antioxidant,
violaxanthin is another antioxidant carotenoid found in abundance in yellow bell peppers,
zeaxanthin – pigments that give peppers a yellow color, which is in contact with the food in the body, works on the restoration of visual function,
lutein is a compound that can also improve eye health – it is present in unripe peppers, although it is practically absent in ripe fruits,
quercetin is a polyphenolic antioxidant useful for preventing chronic diseases
Composition and caloric content
Peppers are a low-calorie product recommended in a healthy and dietary diet due to their valuable nutritional properties. 90% of them consist of water, while rich in minerals, vitamin compounds and valuable dietary fiber. Protein in peppers is only 0.4 g, fat-0.8 g, and these are very small indicators. Carbohydrates are about 6 g, and the energy value of bell pepper is 24-28 kcal per 100 g, depending on the variety.
The sweetest are yellow and orange varieties: they have more calories, the average content will be in red peppercorns, and green is an unsaturated variety, which has the least sugar and other useful substances, it is valuable for dietary fiber and phytosterols.
The overall use of
A light and nutritious vegetable is necessary to saturate the body with vitamins. Of course, there is nothing irreplaceable in the product, but it will perfectly diversify the table and bring a rich portion of useful elements.
What is useful for bell pepper
Bulgarian peppers contain a rather tough fiber, which is useful not only for cleaning the intestines, but also for quenching the feeling of hunger after eating. The vegetable is easily digested, creating a feeling of satiety, so it is often included in the diet for weight loss.
Pepper helps to maintain the strength of the body and stay in good shape. Juicy fruit brings with it a sufficient amount of liquid, so the digestive process is comfortable. With various features of the body, pepper can show its benefits.
Fresh bell pepper mainly (90-92%) consists of water. The rest is carbohydrates, which account for most of its calories, and a small amount of protein and fat. Carbohydrates here are sugars that are responsible for the sweet taste of ripe peppers. The fruit of the plant contains a small amount of fiber – about 2% of the total weight.
Composition:
Sweet pepper includes a complex of various vitamins and minerals with record values in some positions. So, just one red bell pepper provides 150-170% of the recommended daily value of vitamin C. But the fruit contains a number of other vitamins:
- pyridoxine (the most common form of vitamin B6) is important for the production of red blood cells,
- phylloquinone (a form of vitamin K), which plays an essential role in blood clotting and bone strength,
- Vitamin E, essential for the functioning of the nervous and muscular systems,
- vitamin B9, which performs many tasks, and becomes especially important during pregnancy,
- beta-carotene of red sweet pepper (provitamin A), which is responsible for redox processes, metabolism, regulation of protein synthesis, and cell membrane functionality.
However, bell peppers of different colors can vary significantly in nutritional and vitamin value. The degree of ripening of fruits also plays a role – it is known that Bulgarian pepper is rich in various antioxidants, especially carotenoids, but they are much more in ripe specimens than in unripe ones. And the amount of vitamin A in red pepper is 7-8 times higher than its amount in green.
Of the active compounds found in bell pepper:
capsanthin, the pigment that makes red peppers red, is considered a powerful antioxidant,
violaxanthin is another antioxidant carotenoid found in abundance in yellow bell peppers,
zeaxanthin – pigments that give peppers a yellow color, which is in contact with the food in the body, works on the restoration of visual function,
lutein is a compound that can also improve eye health – it is present in unripe peppers, although it is practically absent in ripe fruits,
quercetin is a polyphenolic antioxidant useful for preventing chronic diseases
Composition and caloric content
Peppers are a low-calorie product recommended in a healthy and dietary diet due to their valuable nutritional properties. 90% of them consist of water, while rich in minerals, vitamin compounds and valuable dietary fiber. Protein in peppers is only 0.4 g, fat-0.8 g, and these are very small indicators. Carbohydrates are about 6 g, and the energy value of bell pepper is 24-28 kcal per 100 g, depending on the variety.
The sweetest are yellow and orange varieties: they have more calories, the average content will be in red peppercorns, and green is an unsaturated variety, which has the least sugar and other useful substances, it is valuable for dietary fiber and phytosterols.
The overall use of
A light and nutritious vegetable is necessary to saturate the body with vitamins. Of course, there is nothing irreplaceable in the product, but it will perfectly diversify the table and bring a rich portion of useful elements.
What is useful for bell pepper
Bulgarian peppers contain a rather tough fiber, which is useful not only for cleaning the intestines, but also for quenching the feeling of hunger after eating. The vegetable is easily digested, creating a feeling of satiety, so it is often included in the diet for weight loss.
Pepper helps to maintain the strength of the body and stay in good shape. Juicy fruit brings with it a sufficient amount of liquid, so the digestive process is comfortable. With various features of the body, pepper can show its benefits.