2023-06-16 10:31:24
Bell pepper is a real champion, recognized for its various properties. Red, green or yellow, peppers are easier to cook and go well with almost everything.
Rich in vitamin C
It contains 150 mg per 100 g, i.e. twice as much as orange or kiwi. It is therefore perfect for strengthening the body’s defences. Vitamin C has antioxidant properties, the pepper thus also allows fight once morest free radicals and premature agingneurodegenerative diseases, cardiovascular, muscular or articular pathologies.
A brake once morest the development of cancer cells
Since it is rich in vitamin C, antioxidants, it accumulates molecules that help prevent and prevent the development of cancer cells. Bell pepper also helps reduce the risk of frailty for people over 65.
Diet help
Iron, copper, calcium, potassium, phosphorus, manganese, zinc: peppers are rich in minerals and trace elements. So, peppers don’t make you fat. Composed of 90% water, its caloric intake is minimal, thanks to carbohydrates, proteins and lipids.
What color to choose?
- Rouge : It is the richest in vitamin C, vitamin B6 and E. But also in beta-carotene and lycopene, antioxidant pigments.
- Jaune : It is the mildest in taste and the sweetest. It is full of beta-carotene, flavonoids and vitamin B9.
- Vert : As it is picked before maturity, it is the one with the most flavonoids. Their content decreases with ripening. It is also a source of vitamin K, the rarest.
Raw or cooked?
If you eat it raw, keep the skin on. In this way, he keeps a maximum of his virtues. On the other hand, it can be more difficult to digest. In all cases, remove the pips and the white, bitter filaments.
If you eat it cooked, peel it, without seeds and without filaments. This is how it is most digestible. Put it in the oven first to remove the skin more easily.
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