Red pepper
Description
Bell pepper, also known as bonnet pepper or ox nose, is a globose berry, considered a vegetable and consumed as such, unlike its spicy relatives that are often used as spice or seasoning. It is consumed in much of the world, both raw and cooked. As we know, peppers are fruits that can be eaten while being green and ripe, there are red peppers of different colors, green, yellow, orange and red are the most common, but there are also white and purple. The difference between one and the other red peppers are in their state of maturation, in their flavor and in their components.
Nutritious properties
The main component of the pepper is water, followed by carbohydrates, which makes it a vegetable with a low caloric intake. It is a good source of fiber and, like other vegetables, its protein content is very low and hardly fat.
In terms of its vitamin content, peppers are very rich in vitamin C, especially red. In fact, they can contain more than twice the amount found in fruits such as oranges or strawberries.
They are a good source of carotenoids, among which is the capsantin, a pigment with antioxidant properties that provides the characteristic red color to some peppers.
Also noteworthy is its content of provitamin A (Beta carotene and cryptoxanthin) that the body transforms into vitamin A as needed, folates and vitamin E. In smaller quantities are present other B vitamins such as B6, B3, B2 and B1 . Its content in the aforementioned vitamins C and E, together with the carotenes, make the pepper an important source of antioxidants, substances that take care of our health.
Vitamin C, in addition to being a powerful antioxidant, is involved in the formation of collagen, red blood cells, bones and teeth, while promoting the absorption of iron from food and increases resistance to infections.
Vitamin A is essential for vision, the good condition of the skin, hair, mucous membranes, bones and for the proper functioning of the immune system.
Folates intervene in the production of red and white blood cells, in the synthesis of genetic material and in the formation of antibodies of the immune system.
Among the minerals, it is worth mentioning the presence of potassium. Magnesium, phosphorus and calcium are present in a smaller proportion. The calcium of peppers is hardly assimilated in relation to dairy or other foods that are considered a good source of this mineral.
Potassium is necessary for nerve impulse transmission, muscle activity and regulates the water balance inside and outside the cell.
Magnesium is related to the functioning of the intestine, nerves and muscles, is part of bones and teeth, improves immunity and has a mild laxative effect.
Phosphorus plays an important role in the formation of bones and teeth, as do magnesium and calcium.
Chemical composition of peppers
Water 94% Carbohydrates 3, 7% (fiber 1, 2%) Lipids 0, 2% Proteins 0, 9% Sodium 0.5 mg / 100 g Calcium 12 mg / 100 g Iron 0.5 mg / 100 g Potassium 186 mg / 100 g Phosphorus 26 mg / 100 g Ascorbic acid (Vit C) 131 mg / 100 g Retinol (Vit A) 94 mg / 100 g Thiamine (Vit B1) 0.05 mg / 100 g Riboflavin (Vit. B2) 0, 04 mg / 100 g Folic acid (Vit B3) 11 micrograms / 100 g