The peppers are part of the solanaceae family, There are many varieties of fruits with different characteristics, properties, types and colors, but all equally good, and rich in properties, they can be cultivated easily. The peppers are harvested in the summer until autumn.
They are grown in Italy. The main crops are Piedmont, Sicily, Puglia and Basilicata. The Carmagnola variety has been awarded the I gp (Protected Geographical Indication) mark.
The 10 benefits of peppers and why they should never fail on our table
The pepper is a summer vegetable that cannot be missed on our tables, it is excellent in both cooked and raw cuisine, it is rich in properties and low in calories and it is excellent in diets. Many are his typical dishes where the pepper is used as a protagonist, such as peperonata , gazpacho, baked peppers.
- Rich in antioxidants
The peppers also contain alpha and beta-carotene, cryptoxanthin, lutein and zeaxanthin, all compounds with marked antioxidant properties.
Among the amino acids we find Aspartic and glutamic acid, arginine, alanine, valine, leucine, lysine, phenylalanine and tryptophan.
- Useful for Weight Loss
Thanks to some contents of dietary fiber , the pepper is a particularly suitable food during slimming diets, therefore excellent for keeping in line, so eating them in fact increases the sense of satiety, are diuretics and are good for Memory
- Protect your eyes
Peppers help prevent eye diseases. The content of lutein and beta-carotene, vitamin E , in fact help to improve eyesight and prevent cataracts and macular degeneration.
- Contains capsaicin
The capsaicin is present in peppers, it promotes the production of gastric juices. And a study conducted in Turkey has shown that high temperatures reduce the amount of lutein present in peppers.
- Cellular aging slows down
The University of Illinois deepens the properties of lutein a substance contained in peppers, slows the aging of brain cells and has better memory activity.
- Contains vitamin C and helps prevent breast cancer
The results of some studies supporting the anticancer properties of some substances present in peppers have been published. The news is not surprising given the high percentage of vitamin C contained in these vegetables. A study published in the Journal of Cancer in 2009 claims that a carotenoid-based diet reduces the risk of breast cancer by 17%.
Some studies have also shown that the content of carotenoids and vitamin C increases when the peppers reach full maturity.
- It fights the advance of free radicals
The presence of fibers in addition to the abundance of antioxidant compounds helps to counteract the harmful effects of free radicals. As is known, free radicals are the cause of several serious diseases.
People with a lower intake of vitamin C have a higher risk of developing arthritis than those who take more. This is what researchers at the University of Manchester have discovered.
- Promotes metabolism
The B vitamins found in peppers favor the transformation of nutrients into energy, accelerating the metabolism of carbohydrates, lipids and proteins.
- Useful for the skin, memory and against cardiovascular diseases
A diet with regular consumption of peppers helps slow skin aging. The peppers not only help the concentration but the luteolin, contained, is responsible for the slowing of the brain cells. Cardiovascular diseases also help, and help to lower the bad cholesterol and raise the good one.
Advice for those suffering from diabetes
It is advisable to use the green pepper being less sweet
Nutritional values and calories
The peppers are low-calorie, thanks to their composition, it provides only 21 Kcal per 100 grams.
- About 90% from water
- 4.2% from sugars,
- 2% fiber,
- 0.5% from dietary fiber,
- 1% protein
- 0.3% from fat.
The types of peppers
We can distinguish between sweet and spicy, their shape varies between large and small with elongated, truncated and quadrangular shape.
Sweet peppers are indicated in salads and for making typical and tasty dishes. They are highly appreciated by consumers
Spicy peppers are dried and used as a spice, but contain more vitamins.
The colors of peppers vary
- Reds with a strong and decisive taste
- Yellow with a sweet taste
- Greens are recommended for preservation in oil.
The pepper was discovered by Christopher Columbus and arrived in Europe in 1500 in Spain, in 1500; then it spread throughout Europe and even in Italy.
The pepper in the kitchen
It is important that at the time of purchase it is necessary to check that the fruits are firm, without wrinkles and dents, and that they are intact with the petiole.
In our refrigerator the peppers last for a few days.
The pepper is excellent in cooking both raw and cooked, it can be prepared in a variety of ways: raw, cooked, fried, grilled, stuffed in the oven, and excellent in salads.
Contraindications and warnings
The consumption of peppers is not recommended for those suffering from ulcers and hemorrhoids, and to all people suffering from liver disease. It is not recommended to include them in a child’s diet before the age of 10.