Bell peppers and chili peppers

I'll start first by talking about chili pepper. It has been underestimated for so long, known to be unhealthy and can cause health problems, but it proved to be a vegetable with multiple benefits. It is an excellent source of vitamins A and C, as well as it helps relieve nasal congestion and may prevent blood clots that may lead to heart attack and cerebral apoplexy.

The source of heat in the chili pepper is a substance named capsaicinoids which is tasteless and odorless, but stings by direct interaction with the receptor cells of the mouth.

Chili pepper can be useful for people with colds or allergies as it relieves congestion of the nose and sinuses. Removing the seeds or white pulp where the chili substance is concentrated can relieve the heat or stingy taste.

Surprisingly, recent studies have shown that chili peppers can be healthier than bell peppers, and the nutritional value of the red colored of is higher than the green.

It is an excellent source of antioxidants and contains bioflavonoids (vegetable dyes), a substance that scientists and researchers believe can protect against cancer.

Contrary to what is prevalent, there is no evidence that chili peppers can cause ulcer or digestive disorders, but nevertheless may cause irritation in people with hemorrhoids.

Bell Peppers

Bell peppers belong to the same family of chili peppers. Their colors range depending on the degree of maturity between green, yellow and red. Those of them which are harvested while green can never become red because their ripeness depends on the longer they wait on the tree. And the longer they wait the better they taste, the reason why the red ones taste better than yellow which in turn taste better than green.

A cup of bell peppers contain 12 calories and content of vitamins varies according to color. When compared with citrus fruits (oranges, tangerines and lemons), we find that bell peppers can be the best vitamin C source. 1 cup green pepper contains 100% of the advised amount of vitamin C intake and 1 cup red pepper contains 150% of the advised amount of vitamin C intake. 1 cup green pepper contains 50% of the advised amount of vitamin A intake and 1 cup red pepper contains 50% of the advised amount of vitamin A intake.

Bell peppers with stronger color contain a high percentage of bioflavonoids, as well as phytosterols which are a constituent of vitamin D and believed to protect against cancer.
Finally, bell peppers can be served in many forms, in the salad or stew or grilled or baked in the oven or stuffed with rice. Note that steaming or stir-frying with very little quantity of oil or other quick ways of cooking do not reduce the nutritional value of peppers.