June 25, 2008

Peppers

Filed under: Nutrition — Mark @ 7:27 pm

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Three bellpeppers (Capsicum annuum) from three different cultivars.

Image via Wikipedia


Peppers are a good source of Vitamin C and beta-carotene. Surprisingly weight for weight peppers are a better source of Vitamin C than Citrus fruit. The average sized green 125g pepper contains 300% of an adults RNI for Vitamin C. Better still a red one contains 400%!

This is because the common peppers ripen from green, to yellow, to finally red. Once picked a pepper won’t ripen further. They only ripen on the vine. Perhaps you were like me and thought the different colours were different varieties!

There are other varieties which appear purple brown and it is known that the deeper colours of pepper are high in bioflavonoids which can help prevent cancer.

Spanish explorers are responsible for the naming of the pepper. They apparently confused them with peppercorns which are unrelated.

Advantageously fast cooking peppers, such as stir frying do not greatly lower their nutritional value.

Tags: pepper, peppers



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