Nutritional values, properties and recipes: discover all there is to know about peppers and how to use them in the kitchen (also based on color)
THE pepperoni I'm a light and tasty summer vegetable. From nutritional values to properties, from variety to recipes: that's all there is to know about them.
All for one, one for all
The peppers are somewhat the three musketeers of vegetables: they are in fact found red, green or yellow. The green ones are not yet ripe and have a rather bitter taste, while the red or yellow ones are sweet and ripe at the right point.
From the point of view of form they are found in commerce quadrangular, elongated, conical or narrow.
Nutritional value peppers
Rich in water and low-calorie, peppers contain the 92% of water is between 20 and 30 heatsand for every 100 grams of product.
From the point of view of vitamins, the most represented is the C vitamin and the yellow peppers are the richest of all. Vitamin C is thermolabile: therefore, prefer raw peppers in pinzimonio if you want to stock it. There are also the vitamin A and E.
From the mineral point of view, peppers are rich in magnesium, potassium and – the red ones – of betacarotene.
Why are peppers good?
Thanks to vitamin C, peppers are antioxidants is they fight free radicals (properties also increased by the presence of vitamin E), but also help absorb iron and keep the soft tissues firm (skin, muscles, tendons).
Water and fiber, on the other hand, help feeling satiated first and make these vegetables slightly laxative. THE'small calorie contentinstead, make them perfect for diets (of course, always if you don't eat them fried or in oil).
The peppers are though not recommended for those with gastric problems, because they are often difficult to digest, but one can try to overcome this problem simply by removing the peel.
Peppers in the kitchen
The ideal would be to consume raw peppers, to better assimilate all the vitamins and minerals they contain. An idea could be to serve them with the pinzimonio or with theHummus or it tzatziki, for an aperitif in perfect "healthy" style.
The recipes – Gazpacho apart – they include this vegetable mostly cooked and have a purely Mediterranean imprint: the caponata, the peperonata, the stuffed peppers or with the crumb, with anchovies and capers, the ratatouille, but also the Mexican fajitas or the Piedmontese bagna cauda. The origin of the peppers lies in fact in South America, land of sun, just like our south.
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