Sweet and juicy bell peppers are used to prepare a variety of dishes. Large vegetable of yellow, orange, green and red color is famous for its taste and beneficial properties. The composition of bell pepper includes essential trace elements, minerals and vitamins.
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Despite the name, the homeland of bell pepper is not Bulgaria, but America. Sweet pepper is considered one of the most useful vegetables, this champion in the content of vitamins can be consumed both raw and stewed, baked, boiled, salted and fried. Between yellow, green and red peppers there is a difference not only in the taste of the fruit, but also in relation to their nutritional value.
Bell Pepper and Vitamin Content
There is a myth regarding bell pepper: the yellow fruit is believed to be sweeter than green or red. But in fact, more sugar is found in green and red pods. But fiber is more in red pepper.
The color of bell pepper depends on the content of carotenoids, in yellow pepper they are the least. The fruit of this color is recommended for use by people suffering from ailments of the cardiovascular system. Also, yellow sweet pepper helps to normalize the work of the kidneys, it helps strengthen bones.
Green pepper gets this color due to phytosterols, it is a plant analogue of such a substance as cholesterol. Such bell pepper is involved in the metabolism of fats.
Red pepper contains more than the daily dose of ascorbic acid - as much as 200 g. Therefore, the vegetable easily surpasses citrus fruits, black currants. Red pepper helps to normalize blood pressure, the digestive system. Such sweet pepper liquefies blood, increases appetite.