The “Lady In Red” Of Vegetables
Red bell peppers are beautiful to look at. Although they belong to the chilli pepper family, these red damsels are a sweet and easy way to sneak peppers into a meal. This is because unlike their other cousins in the pepper family, they have a low capsaicin content–the chemical responsible for the strong burning sensation in the mouth. If you’re not sold on them yet, here are some other reasons why you should take in more red bell peppers.
Red bell peppers contain more than 200 percent of the body’s daily Vitamin C intake which aids the proper absorption of iron in the body among other things. For people with Iron deficiency, red bell peppers are a great addition to their iron source.
Red bell peppers have a high Vitamin A content that aid eyesight–particularly night vision. They also contain enzymes like lutein which protect the eyes from cataracts and macular degeneration later in life.
A Burst Of Antioxidants
These peppers pack a punch in terms of antioxidant content. In addition to the already established Vitamin A and Vitamin C overflow, red bell peppers contain a phytochemical called Lycopene. Lycopene is responsible for the red colouration found in red bell peppers and other vegetables like tomatoes. They are known for preventing cancers, particularly in the prostate and lungs.
Vitamin B6 and Folate
They are very rich in Vitamin B6 and the mineral Folate which are instrumental in the prevention of anaemia. In addition, they are also necessary for the health of the nervous system and help renew cells.