GO EAT... BELL PEPPERS.BELL PEPPERS are packed with nutrients. They are a good source of vitamin C, thiamine, vitamin B6, beta carotene carotene (kâr`ətēn'), long-chained, unsaturated hydrocarbon found as a pigment in many higher plants, particularly carrots, sweet potatoes, and leafy vegetables. , and folic acid. Bell peppers also contain a large amount of phytochemicals that have exceptional antioxidant antioxidant, substance that prevents or slows the breakdown of another substance by oxygen. Synthetic and natural antioxidants are used to slow the deterioration of gasoline and rubber, and such antioxidants as vitamin C (ascorbic acid), butylated hydroxytoluene activity. Studies have shown that red peppers have significantly higher levels of nutrients than their green counterparts. because they contain lycopene lycopene /ly·co·pene/ (li´ko-pen) the red carotenoid pigment of tomatoes and various berries and fruits. ly·co·pene n. , which is a carotene that helps to protect against cancer and heart disease. All colours can be used for a wide range of recipes. They are a versatile vegetable that can be used sliced in salads and as a garnish. They can be roasted as an accompaniment or added to a stir fry.. For a vegetarian main course stuff a whole pepper with rice and cheese and roast in the oven. Aesthetically their colour adds interest to a meal and their texture can stop a dish becoming bland. Bell peppers have also been shown to prevent blood clots and reduce the risk of heart attacks and strokes.. |
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