The bell pepper (also known as sweet pepper, pepper, or capsicum) is the fruit of plants in the Grossum that cultivate a group of the species Capsicum annum. Cultivate of the plant produce fruits in different colors, including red, yellow, orange, green, white, and purple.
Easy to cook, crunchy to bite, this non-spicy chilli with hollow interiors clumped with a bunch of seeds around the top layer, available in dark green, bright yellow, and lively red colors is perhaps the only vegetable that would well go in any cuisine worldwide or dish, be it soups, salads, curries, gravies, pizzas, pasta, etc.
Capsicum can help in:
- Increasing metabolism by burning fats
- Relieving topical pain
- Reducing insulin spikes in diabetes,
Caution: If ingested in large amounts by adults or small amounts by children, can cause nausea, vomiting, abdominal pain
BENEFITS :
- Excellent source of vitamin C,
- A useful source of beta carotene,
- Good source of bioflavonoid
Sweet or bell peppers are an excellent source of vitamin C, which is necessary for healthy skin, ligaments, and bones. Green peppers contain twice as much vitamin C as oranges; red peppers contain three times as much and are also an excellent source of beta carotene.
Beta carotene is an antioxidant and is converted into vitamin A as and when the body needs it. Peppers also contain bioflavonoids. Both beta carotene and bioflavonoid are thought to neutralize free radicals possibly helping to protect against cancer.
