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
0 comments:
Post a Comment