The peppers are vegetables characterised by the multiple ways it is presented, as well as the very diverse therapeutic applications it has, both in internal and external application. Peppers are eaten raw, boiled and roasted, very much appreciated as a side dish for a large variety of main dishes.
Nutritional values:
Energetic value: 32.00-32.00 (Kcal)
Carbohydrates: 6.40-6.40 (g)
Proteins: 1.00-1.00 (g)
Fat: 0.40-0.40 (g)
Fibre: 1.60-1.60 (g)
The pepper has an excellent concentration of vitamin C: The contents of capsaicin of the peppers is the reason for its taste of species. Different from the green pepper, the red pepper has a modest concentration of provitamin A carotenoids, beta-carotene, lutein, zeaxanthin and beta cryptoxanthin.
*Due to the multiple varieties of peppers we only provide the average values of all the most common types of peppers.
The peppers turn sweeter and increase their vitamin content as they mature. According to scientific research, stomach cancer is less frequent in those people whose diet is rich in vitamin C, as it provides the organisms with an excellent antioxidant capacity that acts as protection against the virus. Being poor in carbohydrates and having a low energetic content, the peppers are perfect for obese and diabetics.
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