By Aylin Erman, EcoSalon
Red bell peppers are not used nearly as much as they should be.
They are crisp to the bite and surprisingly sweet, which means they bring some unique textures and flavors to a raw salad or a cooked dish. Green peppers are simply unripe red peppers and don’t boast half the nutritional benefits. So, when it comes to peppers, don’t go green – go red!
One medium red bell pepper contains 37 calories, 7 grams of carbohydrates and 2 grams of fiber.
The most salient nutritional properties of the red bell pepper are that it offers 75 percent of your daily dose of vitamin A and 253 percent of your daily allowance of vitamin C. Vitamin C is touted for its ability to strengthen the immune system, but is beneficial in so many other ways. The powerful antioxidant promotes detoxification, kills bad bacteria and viruses, helps the body deal with stress, promotes a healthy colon, and is essential in promoting iron absorption in the body. Vitamin A is also essential for immune health. It also staves off viruses, fights cancer and tumor growth, and may even cause HIV to retreat in its presence.
Red bell pepper is a great source of vitamin B6 and magnesium. Together, the two have exhibited the ability to reduce anxiety. Red peppers are red due to lycopene, a carotene that protects against cancer and heart disease.
Don’t look past red pepper; instead, embrace the good deeds it has in store for your body and add some sweetness and color to your dishes at the same time.
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