The misleading name "pepper"
was given by Christopher Columbus
upon bringing the plant back to Europe.
The most commonly used alternative name
of the plant family, "chile",
is of Central American origin.
but are generally considered in culinary
contexts to be vegetables.
The color can be green, red, yellow, orange
and more rarely, white,purple,rainbow,
depending on the variety of pepper.
The pepper is a vegetable that is a real bomb in terms of the quantity
of vitamin C that owns it.100 gr. green peppers contain even 189 mg.vitamin C.
Most vitamin C has a red pepper, when it is fully mature.
Red peppers have twice
the vitamin C
content of green peppers.
It is known that a human daily requires range from 500 to 2000 mg.Vitamin C,
then it becomes clear how
important peppers are to daily diet.
Each heat treatment means
reducing the amount of vitamin C.Since the human body can not produce and store the vitamin C,it is necessary to enter through food.
In 100 gr.green peppers there are 20 calories,
which means that everyone can consume even
those who have a problem with extra pounds. Pepper contains many useful fibers
which are good for digestion.The Vitamin C has a primary role
in the process of growth and recovery
of the tissues cells, gums, blood vessels,
bones and teeth.
The humans use more vitamin C during
stressful situations.
The pepper improves
blood circulation,
improves digestion,prevents bleeding,
increases the resistance
of the organism
to infectious diseases, prevents colds.
Nutritional value per 100 g (3.5 oz)Energy 84 kJ (20 kcal)
Carbohydrates 4.64 g
- Sugars 2.40 g
- Dietary fiber 1.7 g
Fat 0.17 g
Protein 0.86 g
Vitamin A equiv. 18 μg (2%)
Thiamine (vit. B1) 0.057 mg (5%)
Riboflavin (vit. B2) 0.028 mg (2%)
Niacin (vit. B3) 0.480 mg (3%)
Pantothenic acid (B5) 0.099 mg (2%)
Vitamin B6 0.224 mg (17%)
Folate (vit. B9) 10 μg (3%)
Vitamin C 80.4 mg (97%)
Calcium 10 mg (1%)
Iron 0.34 mg (3%)
Magnesium 10 mg (3%)
Phosphorus 20 mg (3%)
Potassium 175 mg (4%)
Zinc 0.13 mg (1%)
No comments:
Post a Comment