As the world is going gaga over coloured foods, capsicums or bell peppers remain the favourite of all healthy eaters. Red, green, yellow or orange, they all are essentially just green capsicums that have been allowed to ripen.
Red Capsicums are the most mature ones with bright colour and sweet fruity taste. Rich in carotenoid phytonutrients and vitamin C, they contain almost eleven times more beta-carotene than green capsicums. They are also served best in form of salad or dish toppings in roasted or grilled form.
Yellow Capsicums are more mature than green ones. Interestingly, they have a fruity taste that is milder than orange and red ones. And that’s the reason they are used in the grilled and roasted form with Pan Asian or continental dishes to give the platter a sweet and fruity aftertaste. Also, the bright lemon yellow hue makes the dish look appetizing.
They are low in calories and exceptionally rich in vitamin C and other antioxidants, making them an excellent addition to a healthy diet.
Some benefits of capsicum are:
· Capsicums are an excellent source of vitamin A and C (red contain more than green capsicums).
· They are also a good source of dietary fibre, vitamin E, B6 and folate.
· The sweetness of capsicums is due to their natural sugars (green capsicums have less sugar than red capsicums).
· Capsicum improves digestion by increasing stomach secretions. It increases metabolism to burn a measurable number of calories at a higher rate. Capsicum reduces high blood pressure, protects against some types of cancer and is useful in the treatment of chronic rhinitis. Capsicum has been used in folk remedies to treat everything from impotence to liver disease. Loaded with vitamins A, C and beta carotene, peppers are naturally low in fat, calories and cholesterol.
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