|
|
|
|||||||||||
         |
|||||||||||||
|
|||||||||||||
Green peppers have three times as much vitamin C as an orange. Red and yellow peppers have twice as much vitamin C as green peppers. Its rich vitamin C content boosts the immune system, fights infection and reduces risk of heart disease and cancer. Peppers are one of the top 10 foods rich in the disease fighting carotenoid beta-carotene. Green peppers supply some beta-carotene, but the amount increases greatly as a pepper matures and turns red or yellow. A red pepper supplies nine times as much beta-carotene as a green pepper. Lutein and zeaxanthin boost the antioxidant properties of coloured peppers by helping to lower the risk of macular degeneration and fight the formation of nitrosamines, a cancer causing agent. The potassium and folate protect the heart by keeping blood pressure and homocysteine levels healthy. Preliminary research indicates that bell peppers contain phytochemicals that may help fight asthma by reducing bronchial spasms. Action Tip: Slice bell peppers julienne style to conserve nutrients and add to stir-fry, pasta sauces, ratatouille, salads and veggie platters. Sneak finely chopped bell peppers in pasta sauces, casseroles, lasagna, stews and soups. Enjoy sweet and crisp bell peppers as a snack dipped in low fat dressing or dip. Stuff and bake them for a delicious side-dish or intensify their flavour by roasting them for sauces, pizzas, appetizers, or with barbeque fare. |
|
||||||||||||
|
|||||||||||||
|
|||||||||||||
|
|||||||||||||
|
|||||||||||||
|
|||||||||||||
