19 August 2019

Bell pepper

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Capsicum is a part of the human diet since 7500 BC. In Asia, the word ‘chilli’ is more commonly associated with highly pungent varieties of Capsicum annum, while the non-pungent sweet bell peppers are referred to as ‘Capsicums’ The main source of pungency in peppers is the chemical group of alkaloid compounds called capsaicinoids (CAPS), which are produced in the fruit.

Bell peppers with their beautifully shaped glossy exterior, with a   wonderful combination of tangy taste and crunchy texture comes in a wide array of vivid colours ranging from green, red, yellow, orange, purple, brown to black. Although peppers are available throughout the year, they are most abundant and tasty during the months of August and September

Bell peppers, among vegetables, have become extremely popular for the abundance and the kind of antioxidants they contain. They are excellent sources of vitamin C and vitamin A. They also are a source of vitamin B6, folic acid, beta-carotene, and fiber. Red peppers also contain lycopene, believed important for reducing risk of certain cancers.

Bell pepper has many health benefits like   reducing the   risk of cardiovascular disease, boost lung health and defend us against rheumatoid arthritis
Include bell pepper   regularly in your healthy eating plan

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