Green pepper is just immature red or yellow
'07.06.2017'
Source: Huffingtonpost
Red, yellow, green are not only the colors of the traffic light, but also of the bell pepper. And besides bright colors, this vegetable has more to boast, writes Huffingtonpost.
Many believe that due to its name - the pepper comes from Bulgaria, but it is not.
Homeland of bell pepper - Latin America. It was there that the first time they tried to eat sweet pods. In Europe, pepper tasted a little later and called it lettuce or vegetable. And just because this pepper was brought to Russia from Bulgaria, it got the name Bulgarian.
Pepper is rich in fiber, antioxidants and vitamin C. But not all types are equally beneficial. For example, there may be problems with the gastrointestinal tract from green pepper, since green pepper is in fact not yet ripe and has a bitter aftertaste. Due to the fact that green peppers are harvested before it matures, its price is lower than that of other types of peppers.
Accordingly, red and yellow peppers are more expensive, so more resources are used for their ripening.
What type of pepper is more nutritious?
In addition to the aforementioned fiber, antioxidants and vitamin C, all types of bell peppers are an excellent source of vitamin A. Red pepper contains 11 times more anti-cancer beta-carotene than green. Yellow contains more vitamin C than green, but less beta-carotene and vitamin A.
According to the total content of vitamin C, pepper is second only to sea buckthorn and dogrose. And even 50 g of pepper per day is enough to completely cover the body's need for vitamin C.
Pepper is also rich in vitamin E, which also protects the body from oncology, as well as early aging. Also in the pepper lot of potassium, calcium and iron.
Capsicum is able to protect against stroke. The B-B6 and B9 vitamins contained in it slow down the aging process of blood vessels.
Despite the fact that scientists from Italy conducted a survey and found that the sweetest people consider yellow pepper, red contains more sugar. And in yellow a large amount of rutin and phosphorus.
If you choose pepper for a salad, it will fit anyone, but for cooking hot dishes you should use red and yellow varieties. Green pepper after heat treatment begins to taste bitter.
