Peppers: rich in Vitamin C

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Peppers: rich in Vitamin C

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When shopping for peppers, mostly spoiled for choice as the healthy vegetables, it is available in many different versions: Whether it’s red, orange, yellow or green – the colors, the selection is large. To this end, various forms are: While sweet peppers are rather thick and round, spice, paprika, a longer and narrower shape. Also in the flavor, the different pepper varieties differ from each other: Of mild to hot peppers in various shades. Of the different varieties of the sweet Peppers, however, have in common: bell peppers are healthy, have lots of vitamins and few calories.

Peppers: Healthy and delicious

The different colors of the peppers reflect the degree of maturity of the vegetables: In the immature state, all bell peppers are green, with increasing degree of maturity, but of a yellowish or reddish, and thus sweetish in taste. However, no matter whether red, yellow or green, the ingredients of the peppers differ only little from each other: All of the peppers have hardly any calories, depending on the degree of maturity, 100 grams of pepper to bring it to 19-28 kcal. The low content of calories, 100 grams of bell peppers contain only 3 grams of carbohydrates, 0.3 grams of fat, and 1.1 grams of Protein.

However, peppers are not only healthy because they have hardly any calories, but also because of their ingredients. The pepper has large amounts of potassium, Magnesium, zinc and Calcium. In addition, the pepper is rich in vitamins, besides Vitamin A and B, is included in their particular a lot of Vitamin C. In red peppers and the Vitamin C content in comparison to different-colored peppers are particularly high. While 100 grams of green peppers contain about 140 milligrams of Vitamin C, a red tomato peppers, about 400 milligrams. Thus, the pepper is the Vitamin C-rich foods at all.

Other ingredients of the peppers

In peppers, flavonoids and carotenes are also present. Flavonoids have an antioxidant effect and thus have a great impact on the health of the people. They act in the body as a radical scavenger and reduce the risk for certain diseases. The risk of dying from a cardiovascular disease decreases with increased flavonoid intake. Carotenes are found in colored fruits. They also act as antioxidants for cell protection.

The different colours of Pepper come through various Cartinoid dyes. The most Cartinoide are red, but there are also yellow dyes. For the sharpness of the pepper, the Capsaicin is responsible. By Capsaicin, the taste buds are not inflamed on the tongue, but it is triggered by a heat – pain stimulus.

The spiciness of peppers is measured using the Scoville Index. He indicates the Capsaicin content in the respective fruit. A regular sweet peppers is rated on this scale as mild, as the spicy cherry peppers or hot Peppers, are considered to be medium spicy Jalapenos and spicy Cayenne are plants classified.

Peppers as a remedy

Peppers have already been used by native Americans as a remedy. Here they came, among other things, as a remedy for osteoarthritis. Today peppers are used especially in the so-called ABC-Pave, which will be used for the relief of rheumatic pain,. Even with problems such as lumbago or migraine capsaicin-containing products. Due to their high content of Vitamin C, red peppers help prevent also heart attacks and improve blood circulation disturbances.

In addition to these positive effects of the stricter varieties of peppers are also suspected triggers of stomach pain, diarrhea, bladder irritation and incontinence. Isolated cases can be triggered by the consumption of peppers in addition, an Allergy. This is usually a cross Allergy: Probably is included in peppers, a Protein that is also found in the birch. It can occur in people who are against birch pollen allergic, also in the consumption of pepper to an allergic reaction.

The family of peppers is great

The pepper belongs to the nightshade family. Thus, it is closely related with plants such as tomatoes, eggplant and potatoes. While in the case of the potato, however, the subterranean tuber for the production of food is used, are harvested when the peppers are the fruits.

These are also referred to as peppers, but depending on the color, size, and sharpness of the fruit other names. So hot Peppers and chillies belong to the family of peppers. In General, one distinguishes between the spice paprika, to taste due to their high Capsaicin content is relatively sharp, and sweet peppers, which contain only a few Capsaicin.

The Paprika is originally from South America, from the territory between Brazil and Bolivia. By birds, the pepper was spread with the time to Central America. In Mexico, evidence was found that the peppers served to 7000 BC as a useful plant. Today, the cultivation of peppers is done worldwide in tropical and temperate zones.

Use of the peppers

Peppers are used today almost everywhere in the world for cooking, either as a spice or as a vegetable. The sharper forms, the peppers are first and foremost in the more southern countries, for example, in Mexico, popular. The most well-known spice that is produced from Paprika, is the paprika. Depending on the sharpness there are paprika powder in different variants.

For the production of the spice, the fruit of the pepper to be ground is first dried and then. Sharper spices are derived from different chili varieties, for example, the Cayenne pepper from the chili places Cayenne. In addition, condiments such as Sambal Oelek, Tabasco sauce, or Ajvar made from red peppers.

As a vegetable, the peppers can be steamed, raw, stuffed, or fried. A particularly popular dish in Germany, are stuffed peppers with rice or minced meat. Instead of meat, you can fill the peppers alternatively with vegetables and sheep cheese. At room temperature, fresh peppers will keep for two to three days, in the refrigerator for up to a week.