Bell peppers are believed to have originated in Mexico and Guatemala, where they were cultivated by indigenous tribes long ago. In the 11th century, peppers were considered as valuable as silver and were even used as a form of currency in trade.
Today, there are many varieties of peppers, with sweet peppers holding a special place due to their rich nutritional value. They are an excellent source of vitamin C. Surprisingly, red peppers contain more vitamin C than fruits such as lemons and oranges. In this regard, they are surpassed only by rose hips and black currants.
The amount of vitamin C varies depending on the type of pepper and is generally lowest in green peppers. Another important advantage of peppers is their content of vitamin P, which increases their overall nutritional value. Vitamin P helps prevent the oxidation of vitamin C in the body, supporting its absorption and storage, and also contributes to strengthening blood vessels.
Bell peppers are widely consumed and are rich in several vitamins, including B1, B2, and PP. Unlike other types, green bell peppers contain the highest amount of vitamin C within this category. They are best consumed raw to preserve their nutritional content.
Yellow, red, and orange peppers are rich in beta-carotene, which may help protect against heart disease and certain types of cancer. Red peppers, in particular, are sweeter than other varieties and contain a significant amount of provitamin A.
Sweet peppers also provide essential minerals such as potassium, calcium, magnesium, and phosphorus. Some varieties contain capsaicin, the compound responsible for a spicy flavor. Peppers high in capsaicin are generally not recommended for individuals with digestive system disorders.
Note:
Nutritional benefits may vary depending on preparation and individual health conditions. A balanced diet remains essential for overall well-being.
