Healthy food >>>> What are the benefits of sweet capsicum?

What are the benefits of sweet capsicum?

When the word “pepper” is mentioned, associations with spicy dishes or capsicums come to mind. In fact, in nature there is a wide variety of food plants that fall under the definition of the word "pepper", but all these plants have a different botanical essence, since many of them are not peppers in origin (xylopia), but are plant seeds (allspice, pungent pepper). When it comes to capsicums, we mean plants of the Solanaceae family with fruits called “peppers”. Here there are differences in the representatives of this family, but they are all combined into a group of capsicums, for example, red mildly pungent and pungent capsicum powder (paprika), red and green pungent Jalapeno pepper, red mildly hot tomato-shaped pepper (Rotunda), sweet capsicums of various colors (Bell peppers or vegetable peppers and many other types of capsicums of various varieties.

All representatives of the capsicum family occupy primacy among vegetables in their beneficial nutritional properties. For this reason, in countries where they are accustomed to cultivating pepper as a vegetable crop, dishes containing capsicum in their composition are a favorite dietary and nutritious food. There are two groups of capsicums that are used in the food industry and in home cooking: sweet and bitter (pungent) pepper varieties. Pungent varieties of capsicum are used to a greater extent for seasoning dishes, preserving and preparing various medicinal products (for example, drinks with pungent pepper, pepper alcoholic infusions , anti-frostbite ointments, warming pepper patches and the like. Sweet capsicum is used for food in raw and processed (canned or heat-treated dishes).

The most palatable capsicums to eat are vegetable capsicums. They vary in degree of bitterness (spiciness) and sweetness. For food, red capsicums (pungent and sweet) are of greatest value, since they contain more of the microelement Iron. Next, according to the degree of inclusion of Iron in the composition of the pepper - orange, yellow and green sweet capsicum. There is less Iron in green varieties of sweet and pungent peppers. But on average, all capsicums used for food have a similar composition: vitamins (A, B, C, P), minerals (Potassium salts, Magnesium salts, Phosphorus, Calcium and Iron compounds), carbohydrates (4-5%) and proteins (1%), salts (half a percent), fiber - cellulose (1%) and more than 90% water. Among vegetables consumed raw, sweet capsicums take a leading position in the amount of Ascorbic acid (vitamin C), which is higher in it than in lemons. Two red sweet capsicums, eaten raw, supply the human body with a daily dose of vitamin C. All types of sweet capsicum are rich in vitamin A, regardless of the color of the fruit, but its amount varies from variety to variety and ranges from 2 to 23 mg. Vitamin A is represented in capsicums by provitamin A, and red capsicums rival the amount of provitamin A found in carrots.

Fats in a vegetable such as pepper are provided by the seeds (included in their composition) and contain about 30% fat of the total composition of the beneficial components of pepper. Since vegetable peppers are rarely eaten with seeds, peppers are considered a low-calorie food, but if sweet capsicums are eaten with seeds (for example, baked, fried, steamed or canned), the body will receive a good dose of healthy fats (essential oils).

To preserve the beneficial properties of sweet capsicum it is necessary to prepare and store it correctly. It is recommended to store sweet capsicums for future use in the form of a frozen product or in the form of dry powder (chips), since this form of storing capsicums does not change all of its beneficial and unique properties. The best way to eat sweet capsicums is to eat them raw or lightly boiled (scalded) or steamed, baked for a short time in the oven or grilled.

Sweet and mildly hot capsicum is a very versatile vegetable, suitable for preparing various dishes: salads, appetizers, side dishes, first courses, minced meats, sauces and seasonings. The aroma of capsicum (a mildly hot capsicum) adds a unique flavor to meats, broths and sauces. Even opponents of vegetable peppers will always be able to choose a recipe for a dish in which they will like vegetable peppers.

It should be remembered that by neglecting the presence of sweet capsicum in your diet, a person is denying himself the most valuable food plant.