Capsicums Red are an excellent source of vitamin A and C (red contain more than green capsicums). They are also a good source of dietary fibre, vitamin E, B6 and folate. The sweetness of capsicums is due to their natural sugars (green capsicums have less sugar than red capsicums)
Capsicum Red is a large and mildly flavored vegetable. They can be eaten raw or cooked. This relatively sweet pepper is a round and glossy and is mostly commonly called as capsicum in India and as a bell pepper elsewhere. They are deseeded before preparation
Like their close relatives, chili peppers, bell peppers are sometimes dried and powdered. In that case, they are referred to as paprika.
Fresh, raw Capsicum red are mainly composed of water (92%). The rest is carbs and small amounts of protein and fat.
The main nutrients in 3.5 ounces (100 grams) of raw, red bell peppers are
- Calories: 31
- Water: 92%
- Protein: 1 gram
- Carbs: 6 grams
- Sugar: 4.2 grams
- Fiber: 2.1 grams
- Fat: 0.3 grams
Capsicum Red can be eaten raw or cooked. The pepper is also used for stuffing with fillings like cheese, meat and rice. They are either used both chopped and raw while cooking and preparing salads. The rich color of capsicum not only enhances the look of the recipe but also greatly used as a flavoring agent.
Note: Cook for a short time so they retain their shape and don’t loose the lutein content.
1. It is low in calories and has zero fat. They are known to help in burning the calories in our body.
2. Green capsicums are very good for the eyes.
3. It helps to lower the blood pressure and controls our cholesterol levels.
4. Capsicum is considered a medicine for several digestion related problems.
Storage – Keep in a cold place
For more information please go though the link- https://www.betterhealth.vic.gov.au/health/IngredientsProfiles/Capsicum