| Bell Pepper |
In Mexico, as well as in Central and South American countries, the
consumption of peppers (Capsicum annuum) has been tradition for
thousands of years; the per capita dietary intake of peppers is about 40
g/day. Peppers are an important source of beta-carotene and vitamin A,
which may have anti-cancer properties. Gonzaez de Mejia E and
co-workers from Universidad Autónoma de Querétaro, Centro
Universitario, Mexico, found 1.53 g of bell pepper extract could achieve
inhibition on 1-NP; 1,6-DNP and 1,8-DNP mutagenicity respectively. [1]
Bell peppers are a great source of vitamins A and C. They make a colorful
addition to any meal. Bell peppers can be found in a rainbow of colors and
can vary in flavor. The variety of the pepper plant and the stage of the
ripeness determine the flavor and color of each pepper. For example, a
red bell pepper is simply a mature green bell pepper. As a bell pepper
ages, its flavor becomes sweeter and milder. Red bell peppers contain
eleven times more beta-carotene than green bell peppers.
Bell peppers are available and are in good supply all year, but they are
more plentiful and less expensive during the summer months. Fresh
peppers come in variety of colors, shapes, and sizes, but when selecting
them, they all follow the same guidelines. Their skin should be firm without
any wrinkles, and the stem should be fresh and green. They should feel
heavy for their size. Avoid peppers with sunken areas, slashes or black
spots.
Store unwashed bell peppers in a plastic bag in the refrigerator. They will
stay fresh for about a week. Green bell peppers will stay fresh a little
longer than the yellow and red ones.
One serving of green bell pepper is 1/2 cup or 75 g. It contains 20
calories, 0 calories from fat, 0 g of total fat, 0 g of saturated fat, 0 g of
cholesterol, 1.5 mg of sodium, 5 g of total carbohydrate, 1 g of dietary
fiber, 2 g of sugars, 1 g of protein, 4% of daily value of vitamin A, 60% of
vitamin C. For red bell pepper, you get 45% of vitamin A and 240% of
vitamin C per serving!! For yellow pepper, you get 2% of vitamin A and
230% of vitamin C. (Percent daily values are based on a 2000 calories
diet.)
[1] Gonzaez de Mejia E et al, Antimutagenic activity of carotenoids in green peppers against some
nitroarenes. Mutat Res. 1998 Aug 7;416(1-2):11-9. Source CDC.gov
consumption of peppers (Capsicum annuum) has been tradition for
thousands of years; the per capita dietary intake of peppers is about 40
g/day. Peppers are an important source of beta-carotene and vitamin A,
which may have anti-cancer properties. Gonzaez de Mejia E and
co-workers from Universidad Autónoma de Querétaro, Centro
Universitario, Mexico, found 1.53 g of bell pepper extract could achieve
inhibition on 1-NP; 1,6-DNP and 1,8-DNP mutagenicity respectively. [1]
Bell peppers are a great source of vitamins A and C. They make a colorful
addition to any meal. Bell peppers can be found in a rainbow of colors and
can vary in flavor. The variety of the pepper plant and the stage of the
ripeness determine the flavor and color of each pepper. For example, a
red bell pepper is simply a mature green bell pepper. As a bell pepper
ages, its flavor becomes sweeter and milder. Red bell peppers contain
eleven times more beta-carotene than green bell peppers.
Bell peppers are available and are in good supply all year, but they are
more plentiful and less expensive during the summer months. Fresh
peppers come in variety of colors, shapes, and sizes, but when selecting
them, they all follow the same guidelines. Their skin should be firm without
any wrinkles, and the stem should be fresh and green. They should feel
heavy for their size. Avoid peppers with sunken areas, slashes or black
spots.
Store unwashed bell peppers in a plastic bag in the refrigerator. They will
stay fresh for about a week. Green bell peppers will stay fresh a little
longer than the yellow and red ones.
One serving of green bell pepper is 1/2 cup or 75 g. It contains 20
calories, 0 calories from fat, 0 g of total fat, 0 g of saturated fat, 0 g of
cholesterol, 1.5 mg of sodium, 5 g of total carbohydrate, 1 g of dietary
fiber, 2 g of sugars, 1 g of protein, 4% of daily value of vitamin A, 60% of
vitamin C. For red bell pepper, you get 45% of vitamin A and 240% of
vitamin C per serving!! For yellow pepper, you get 2% of vitamin A and
230% of vitamin C. (Percent daily values are based on a 2000 calories
diet.)
[1] Gonzaez de Mejia E et al, Antimutagenic activity of carotenoids in green peppers against some
nitroarenes. Mutat Res. 1998 Aug 7;416(1-2):11-9. Source CDC.gov
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Discuss with your doctor before taking any alternative medicine. This article is for
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.
reference only, it is not a medical advice. All rights reserved. Do not copy this article to
other website or blog.
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