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The bell pepper is, yes, sweet and versatile, but did you know that it also helps you fight everything from the common cold to cancer?
Botanically, Peppers are a fruit, but we tend to think of them as a vegetable. While the other cultivars within this species are famous for their capsaicin content, that’s the compound that makes other peppers hot, bell peppers contain no capsaicin at all and are referred to in many cultures as “sweet peppers”. They top the list of foods with the highest levels of Vitamin C. A large red pepper provides more than 300% of our daily requirement. So if you’d like to reduce your risk of illness, heart disease and cancer, keep eating plenty of those Red Peppers
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Description
Brightly coloured and sweet flavoured, peppers (also known as bell peppers) are a versatile vegetable that are eaten both raw and cooked and are used in many different cuisines including Chinese, Thai, Mexican, Spanish, Italian and French. A choice of different colours is available all peppers are originally green, and as they ripen and sweeten they turn red, orange or yellow. Peppers are sometimes skinned before using this can help to enhance their sweet flavour. To prepare peppers, cut in half and remove the seeds and bitter white pith, wash and dry then cut as required. A 100g portion of raw pepper typically contains 32 calories, 0.4g fat, 6.4g carbohydrate, 1 g protein and 1.6g fibre.
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