GREEN PEPPER: USEFUL PROPERTIES AND CONTRAINDICATIONS, USE, PHOTO

Summer is an amazing time when fresh vegetables ripen, filled with the benefits, taste and rampage of a variety of colors. Fragrant, colorful peppers: red, green, orange, yellow and even purple diversify the menu and make the dishes elegant, useful, giving them a specific taste and aesthetic appearance. Many people think that green pepper is an unripe fruit of red or yellow varieties. However, in this article we will talk specifically about green pepper, varieties of which there is not very much. Their difference from others lies in the fact that when they reach a technical ripeness, they do not have a bitter taste and are fit for human consumption.

Description

Like all other varieties, green peppers are American natives brought to Europe as a result of the discovery and conquest of America. They, like tomatoes, belong to the family of nightshade. Their fruits are called pseudo-berries, they can be different color. Pepper green varieties have a rich dark green color.

Did you know? Green peppers, reaching biological maturity, in many cases change color to red, yellow or other in accordance with the variety. But these fruits, which seem to have reached their maximum maturity, are much inferior in the content of nutrients green.

The shape of the pepper fruit is:

spherical;
oval;
rounded.

Their seeds are small, light yellow. All peppers are distinguished by the fact that they are hollow - their quality is actively used in cooking, since it is convenient to stuff such a vegetable, and depending on the contents it can be used raw or stewed. Pseudo-year weight can be from 150 to 300 grams

Tropical inhabitant, pepper is able to grow all year round, if it creates the appropriate conditions, close to the natural.

Did you know? No wonder the varieties of sweet pepper appear under the common name "Bulgarian". Bulgaria is not their homeland, and the first European country, where it began to grow in the XV century, is Spain. In Bulgaria, where climatic conditions are favorable for this, large-fruited varieties of sweet pepper were brought out, from there they spread throughout Europe, in particular, came to us. It happened in the XVIII century.

Besides the fact that this fruit, which we used to call and consider as a vegetable, has excellent taste, it is simply overflowed with useful substances that can benefit health and beauty.

Composition and calorie

Attractive, unlike anything fruits that have a unique taste and aroma are also a container for vitamins A, E, and C. Others also contain it, but these, being antioxidants, are of particular value to humans.

Calorie green pepper is minimal and amounts to 20 kcal per 100 grams of product, and this circumstance allows this vegetable to become a constant hero if necessary to lose weight, a regular participant in a healthy diet.

Did you know? Of all the fruits that we consider to be vegetables, vitamin C is found in the highest quantity in peppers, and it was from them that it was first bred.

Eating from 1 to 3 peppers, depending on the type and size, it is possible to give the body as much of this valuable vitamin as it is needed per person per day.

In addition to those already mentioned, these fruits contain:

B vitamins and others;
carotene - a substance that is provitamin;
minerals - salts of phosphorus and calcium;
nicotinic and folic acid, especially important for future mothers;
essential oils - give the vegetable a special taste and smell.

Consider a more detailed composition of the elements contained in green pepper.

Vitamins per 100 g:

A, ER - 18 mcg;
Alpha Carotene - 21 µg;
Beta-carotene - 0.208 mg;
Beta Cryptoxanthin - 7 µg;
Lutein + zeaksantin - 341 mkg;
B1, thiamine - 0.057 mg;
B2, riboflavin - 0.028 mg;
B4, choline - 5.5 mg;
B5, pantothenic acid - 0.099 mg;
B6, pyridoxine - 0.224 mg;
B9, folic acid - 10 µg
C, ascorbic acid - 80.4 mg;
E, alpha-tocopherol, TE - 0.37 mg;
K, phylloquinone - 7.4 mcg;
PP, NE - 0.48 mg;
Betaine - 0.1 mg.

Read also about the beneficial properties and use in cooking black and red (chili, cayenne) pepper.

Macro elements per 100 g:

Potassium, K - 175 mg;
Calcium, Ca - 10 mg;
Magnesium, Mg - 10 mg;
Sodium, Na - 3 mg;
Phosphorus, Ph - 20 mg.

Trace elements per 100 g:

Iron, Fe - 0.34 mg;
Manganese, Mn - 0.122 mg;
Copper, Cu - 66 µg;
Fluorine, F - 2 µg;
Zinc, Zn - 0.13 mg.

Digestible carbohydrates per 100 g:

Mono - and disaccharides (sugar) - 2.4 g;
Glucose (dextrose) - 1.16 g;
Sucrose - 0.11 g;
Fructose - 1.12 g.

Essential amino acids per 100 g:

Arginine - 0.027 g;
Valine - 0.036 g;
Histidine - 0.01 g;
Isoleucine - 0.024 g;
Leucine - 0.036 g;
Lysine - 0.039 g;
Methionine - 0.007 g;
Threonine - 0.036 g;
Tryptophan - 0,012 g;
Phenylalanine - 0.092 g.

Replaceable amino acids per 100 g:

Alanine - 0.036 g;
Aspartic acid - 0.208 g;
Glycine - 0.03 g;
Glutamic acid - 0.194 g;
Proline - 0.024 g;
Serine - 0.054 g;
Tyrosine - 0,012 g;
Cysteine - 0,012 g

Learn more about the beneficial properties of vegetables: tomatoes, fresh and pickled cucumbers, potatoes, eggplants, onions (onions, red, shallots, chives, batuna), carrots (white, yellow, purple), zucchini, pumpkins, peas, cabbage (white, red, Savoy, Beijing, color, Brussels, kohlrabi, broccoli, kale, pak choi), beets.

Monounsaturated, unsaturated and saturated fatty acids per 100 g:

Omega-3 - 0.008 g;
Omega-6 - 0.054 g;
Palmitic - 0.05 g;
Stearic - 0.008 g;
Oleic (omega-9) - 0.008 g;
Linoleic - 0.054 g;
Linolenova - 0,008 g

Beneficial features

Capsaicin is an alkaloid that is present in the composition of all peppers and gives them a burning sensation, has the following properties:

It has a stimulating effect on the gastrointestinal tract and the pancreas;
stimulating appetite;
lowering blood pressure;
blood thinning, which, in turn, does not form a blood clot.

Of course, in the sweet varieties of green pepper, capsaicin is much less than in the bitter ones, which allows it to be consumed in immeasurably large quantities, extracting maximum benefit without risking to burn the mucous membranes and harm itself.

Important! Juice made from green peppers is indicated for patients with diabetes. It is also effective in cases when it is necessary to improve the appearance of hair and nails.

Consumption of this product can improve memory, rejuvenate, restore healthy sleep and even mood. This is due to the vitamins in group B.

Thanks contained in a vegetable serotonin - the hormone of joy, its consumption becomes in the matter of raising the mood equivalent to the consumption of chocolate, with the only difference that chocolate is much more nutritious. Pregnant women need green pepper simply because there are various vitamins in a very accessible form, and nicotinic and folic acids, and trace elements that are responsible for improving the appearance of hair, nails, skin, and dental health.

Vegetable will be appropriate on the table at all times of the year, and in the winter its presence is even more desirable than in summer, because it is at this time of the year that those nutrients that are abundant in it are lacking. Perhaps it makes sense to attend to the harvesting of pepper for the winter so as not to lose its benefits.

Read the recommendations for growing peppers in greenhouses and open fields: how to process and when to sow pepper seeds; how to feed and treat seedlings; how to form and care for pepper after planting; how to water and feed the peppers in the greenhouse; how to feed pepper yeast.

Cooking Application

Such a product as green pepper is ideal raw, because any treatment inevitably loses some of its utility, more or less, depending on the technology.

Important! Wanting to cook a dish that includes green pepper, you should lay it just before the stove is turned off, subjecting it to minimal heat treatment in order to preserve a maximum of vitamins.

It is eaten not only raw and stewed. This amazing vegetable is part of a variety of dishes. Without it, lecho and a sauté made of pepper and pepper seasoned at any time of the year will remind you of summer, it will also be appropriate in meat and fish dishes, salads, sauces and so on. The most popular ways of harvesting peppers for the winter:

canning;
pickling;
pickling;
fermentation;
freezing;
drying;
drying.

Some dishes, such as canned salads, suggest that the product is already completely ready for use. With the help of frozen, dried and dried blanks, you can diversify your winter menu as much as possible and fill it with the taste and smell of summer as far as fantasy allows.

Important! For the winter, it is preferable to do the harvesting on your own from those fruits that grew during the high season and are filled with vitamins. Bought in the store in the winter in the fresh, this fruit will not bring special benefit, and is capable of causing harm, because for its cultivation certain conditions are required, which can not be recreated in greenhouses. Fruits sold in winter are most likely grown using fertilizers and contain many pesticides that are not at all beneficial to health.

The combination of the taste of this vegetable with other products is a matter of individual preferences. Someone does not recommend mixing it with fish, others like this union to their liking. Look for your combinations, invent your own combinations, add variety to the diet, adding to the food the product is not only delicious, but also exceptionally healthy.

Medical applications

About the antioxidant properties of the vegetable has already been mentioned, also he is able to help the body:

resist inflammation;
to clear;
strengthen your defense;
confront infectious diseases and so on.

What specifically you can use a wonderful vegetable.

Strengthen hair. Due to the presence of vitamins A and B9, hair follicles are strengthened by improving blood flow to them. In addition to softening the hair, their loss stops, dandruff disappears. It is recommended for use for both men and women.
Teeth health. The presence of calcium creates conditions for the prevention of dental diseases, strengthening tooth enamel and slowing the growth of caries. Green pepper is also appropriate when the gums bleed and the teeth are no longer sensitive.
Oncology prevention. Substances lycopene and chlorogenic acid contribute to the removal of carcinogenic substances from the body.
Preservation of youth Antioxidants in the composition of green fruits remove toxins from the body, help cells quickly recover, do not allow them to feel oxygen starvation. All this postpones the natural wear of the body for a longer time.

Did you know? "Hot suicidal wings" - a dish that is considered the most spicy in the world. It is cooked in Chicago with one of the hottest varieties of Savina pepper. In order to try it, you must first testify in writing that the client will not make any complaints to the institution where they are served after trying the dish.

Strengthening immunity. Vegetable contains vitamin C, thanks to which immunity is able to withstand seasonal colds and viruses. It is highly desirable to be able to consume it when it is already cold and the disease is rampant.
A heart. Potassium and magnesium - the "golden combination" for the heart muscle and its proper operation. And this combination is in the composition of green peppers, helping the heart to work properly and for a long time.
Vessels. The substances in the vegetable have a strengthening effect on the walls of the blood vessels, giving them elasticity, and also thin the blood, which prevents blood clots from forming. Blood runs freely through strong vessels without encountering obstacles in the form of blood clots, pressure returns to normal.
High sugar. Raw green unsweetened pepper or its juice contributes to lowering blood pressure, which is a common symptom of patients with diabetes.
Work intestine. Acting as a mild laxative, fiber fibers cleanse the intestines, improving its peristalsis and increasing the volume of the eaten mass and its saturation with liquid.

Important! It is undesirable to eat green pepper on an empty stomach - there is a risk of burns of the mucous membrane of the stomach and esophagus.

Harm and contraindications

Green sweet pepper is one of the products that contain pesticides, and at the same time they can be found on the market. However, this should not be frightened, it is enough to purchase the product in the checked places or grow it on your own and not eat it in large quantities. Moderation in this case will not play against you.

Contraindications to its use:

ischemic disease - angina pectoris, its severe form;
heart rhythm disorder;
hypertension;
gastritis with high acidity;
gastric and / or intestinal ulcer;
colitis;
renal and hepatic diseases in the acute stage;
insomnia;
epilepsy;
hemorrhoids.

Did you know? It is curious that varieties of green peppers, unlike their "colored" relatives, are able to whet the appetite of a person who eats them. Therefore, losing weight is better to prefer red or yellow pepper, while green will be useful for the inverse problem when you need to awaken appetite.

Anyone who pererest green pepper, can not say hello: it can comprehend allergies and diarrhea, vomiting and nausea, as well as stabbing pains in the abdomen.

Green pepper is loved by many for its beauty, taste and good. With his participation are preparing a variety of dishes, it is used in home cosmetology. Vegetables are eaten all season and are stored in large quantities to last for the whole winter, because, like a small battery, it carries a remarkable charge of energy and health.