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).
Peppers are 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 a bit the three musketeers of vegetables: they are in fact 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 the form, they are available in quadrangular, elongated, conical or narrow shapes.
Nutritional value peppers
Rich in water and low-calorie, the peppers contain 92% water and between 20 and 30 calories for every 100 grams of product.
From the vitamin point of view, the most represented is vitamin C and yellow peppers are the richest of all. Vitamin C is thermolabile: therefore, prefer raw peppers in pinzimonio if you want to stock it. There is also vitamin A and E.
From the mineral point of view, the peppers are rich in magnesium, potassium and – the red ones – in beta-carotene.
Why are peppers good?
Thanks to vitamin C, peppers are antioxidants and fight free radicals (properties also increased by the presence of vitamin E), but they also help absorb iron and keep the soft tissues firm (skin, muscles, tendons).
Water and fiber, on the other hand, help you feel full and make these vegetables slightly laxative. The low-calorie content, on the other hand, makes them perfect for diets (of course, always if you don’t eat them fried or in oil).
However, peppers are not recommended for those with gastric problems, because they are often difficult to digest, but you 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 hummus or tzatziki, for an aperitif in perfect “healthy” style.
The recipes – apart from gazpacho – include this vegetable mostly cooked and are of a purely Mediterranean imprint: the caponata, 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.