It's good to know - about peppers

                 Peppers


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. 

Bell peppers are botanically fruits,
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%)

It's good to know - about tomatoes

•   TOMATO 

(Solanum lycopersicum)

Tomatoes belong to the seasonal (summer) vegetables.
Tomato plants need to be watered to give good produce. 

Tomatoes act diuretic and lower blood pressure,
act against arteriosclerosis and physical exhaustion.
They contain vitamin C, beta-carotene,lycopene,
a little sodium, and a lot of citric acid,
potassium, iron and phosphorus.
They are good as a salad or sauce.
If you have a sensitive stomach,
you need to remove the skin
and boil for 2-3 min.

In 100 gr.tomatoes there are 17 calories.
A ripe tomato contains more antioxidants.
Avoid tomatoes with too many green stains,because indicate the presence of solanine (glycoalkaloid poison),

substance which in larger quantity is poisonous.
Yellow stains on the tomato reveal
that the ripening was caused artificially.
Lycopene (lycopersicum) and beta-carotene (β-Carotene)

which are contained in the tomatoes,  
neutralize the action of free radicals,
which cause aging. 

• Nutritional value per 100 g (3.5 oz)

1. Energy     74 kJ (18 kcal)
2. Carbohydrates     3.9 g
3. Sugars     2.6 g
4. Dietary fiber     1.2 g
5. Fat     0.2 g
6. Protein     0.9 g
7. Water     94.5 g
8. Vitamin A equiv.     42 μg (5%)
9. lutein and zeaxanthin     123 μg
10. Vitamin C     14 mg (17%)
11. Vitamin E     0.54 mg (4%)
12. Potassium     237 mg (5%)

                                                       

Important tips for vegetables

Vegetables are an important source of vitamins and minerals,
while species differ according to the amount of protein,
fat, carbohydrates and water that they possess.
Among the vegetable products that have 5% carbohydrates include:
spinach,celery,mushrooms,
tomato,cucumber.

Among those who have 5-10%
carbohydrates include:
pattypan squash,eggplant,carrot,
cabbage,pepper.
Among those who have 
10-15% carbohydrates include:
peas and parsnips.
Among those who have 
15-20% carbohydrates include:
potatoes,and over 20% have lentils,
beans and garlic.

When preparing vegetables, it is important that it be in the
crude state because only thus it retains most of the nutrients.
However for those vegetables that must be processed thermally,
we will present with a few tips.
The boiling of the vegetables should be shorter, just so the vegetables soften.
Avoid reheating meals and their long boiling.
When cooking vegetables,steam 
them or cook the vegetables with husk to preserve the nutrients.With the action of high temperature,most destroyed vitamin is vitamin C.