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By the beginning of autumn on our tables comes everyone's favorite juicy vegetables - peppers, which is popularly referred to as the Bulgarian. In fact, paprika - one common pepper cultivars. Species of this culture a great many - to date counted 232 varieties. In the wild pepper grows mainly in tropical regions of America. The culture is grown seedlings. This is a pretty capricious plant, requiring temperature for breeding is not less than 18 ° C and optimal humidity. Sweet pepper is popular for its fresh taste and crisp structure and juicy flesh. Multi-colored fruit enliven any dish, thus, does not fundamentally affect their taste. Also, pepper is rich chemical composition. Then we'll show you how best to use the pepper, the benefits and harms of this vegetable, juicy fruit use in cooking and everything if he is allowed to use.
It is difficult to find a low-calorie vegetables than pepper. 100 g of fruit contains 29 calories. One medium fruit of the sweet pepper has a weight of about 150 g Even if you eat a kilo of pepper in one sitting, your body to digest it spends twice as much energy than it will come in the form of calories from this delicious gift of nature. Pepper is one of those vegetables that can be eaten without any fear to get those extra calories. Fruits of pepper with 91% of water. This explains the amazing richness of vegetable. Besides water, pepper comprising: Ash - 0.58 g; Proteins - 0.8 g; Saturated fatty acid - 0.046 g; Fats - 0.41 g; Carbohydrates - 6.68 g pepper difference in color and composition of each red pepper bell peppers in red contains the maximum record number of lycopene. Lycopene - an antioxidant carotenoid pigment that protects cells from premature aging. Also in the red pepper vitamin C more than the rest of the "colors" of the vegetable. Note that 100 g of the eating pepper, gets into the body of vitamin C, four times greater than the recommended daily dose. However, it will not do harm - ascorbic acid, if it is in excess, excreted without difficulty. Yellow pepper Pepper sunny yellow color also contains lycopene, but in much smaller numbers. But it also has something to "show off" - in yellow peppers a lot of potassium. This macro element essential for the cardiovascular system, nervous system, brain processes. And the abundance of iron prevents anemia. Green pepper Young and most green pepper is rich in chlorogenic acid. It does not allow to linger in the body carcinogens. In tandem with the substance phytosterol protects walls of blood vessels from cholesterol plaques. Green bell pepper - contains only 20 calories, but it tends to increase your appetite. Slightly bitter taste of pepper is caused by the presence in it of substance alkaloid capsaicin. This feature makes the sweet vegetable a valuable food product. Speaking of pepper, the benefits and harms of this fruit is uneven due to the healing nutrients within its composition: Vitamin A - 7 g; Vitamin C - 93 mg; Vitamin PP - 1,092 mg; B vitamins: Vitamin B1 - 0,079 mg; Vitamin B - 20,055 mg; Vitamin B - 30,205 mg; Vitamin B - 60,517 mg; Vitamin B - 953 mcg.