Fresh Peppers – A Good Nutrition Zing to Meals
For adding variety and good nutrition to your diet consider peppers. It’s surprising to learn that jalapeno peppers, even when eaten with the seeds, are not as hot as expected. Some chili sauce splashed into a sauce brings out the other flavors without leaving a bite to the tongue. Substituting red bell peppers in a recipe increases beta carotene (good for vision and boosting the immune system) and vitamin C intake in a tasty way. Using PoblanoÂ or Cayenne peppers in a recipe is a good way to eat a low cholesterol and sodium option. There are a host of peppers available that are tasty and good for your health!
Bell peppers come in a variety of colors and flavors. There are red, green and yellow bell peppers in your local grocery store. The variety and stage of each pepper plant determines the flavor and color of each pepper. A red bell pepper is simply a mature green bell pepper. As a bell pepper ages their flavor becomes sweeter and milder.
Bell peppers are available year round but are in-season during the summer. You will find that when you purchase bell peppers in the summer months they will be less expensive rather than any other season. Bell peppers come in all different shapes and sizes. When choosing a fresh pepper make sure the skin is firm, without wrinkles and the stem is fresh and green. Avoid bell peppers that have sunken-in skin, slashes or black spots.
Bell peppers are very nutritious vegetables. All bell peppers are rich in Vitamin C and Vitamin A. Red peppers have eleven times the amount of beta carotene than green bell peppers. Regardless of what color the bell pepper is they all have the same amount of calories. There are 20 calories in a Â½ cup of chopped bell peppers. To keep bell peppers fresh, store unwashed peppers in a plastic bag and then store in the refrigerator. This will help peppers stay fresh for about a week; green peppers may stay fresh longer versus red or yellow peppers.
Bell Pepper Nutrition Details
The good: This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Thiamin, Niacin, Folate, Magnesium and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium and Manganese.
The bad: A large portion of the calories in this food come from sugars.
Source: Click Here
Spicy Peppers and Nutrition Facts
There are several types of habanero, and the small bright orange peppers in your local produce department are hot but not the hottest on record. Unripened habaneros are green, but they can ripen to a number of colors: orange, red, white, brown or pink. Because of their high heat habanero peppers are a very popular ingredient in hot sauce. With all that heat it can be hard to discern any other flavors in a habanero, but those who can refer to them as “fruity”, “floral” or “smokey”.
Spicy Pepper Fact
Contrary to popular belief, the seeds are not the hottest part of the pepper. Most of the substance that produces heat, called capsaicin, is near the skin or at the inner walls of chili peppers.
The jalapeno is a medium-sized chili pepper. A mature jalapeno fruit is 2 Â½ inches long and is commonly picked and consumed while still green, but occasionally it is allowed to fully ripen and turn crimson red. -Wikipedia
The good: This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Riboflavin, Niacin, Iron, Magnesium and Phosphorus, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Thiamin, Vitamin B6, Folate, Potassium, Copper and Manganese.
The bad: A large portion of the calories in this food come from sugars.
Hot Chili Pepper
The chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without “pepper”. -Wikipedia
The good: This food is very low in Saturated Fat and Cholesterol. It is also a good source of Vitamin E (Alpha Tocopherol), Riboflavin, Niacin, Folate, Iron and Magnesium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Potassium, Copper and Manganese.
The bad: This food is very high in Sodium, and a large portion of the calories in this food come from sugars.
The cayenne pepper-also known as the Guinea spice, cow-horn pepper, aleva, bird pepper, or, especially in its powdered form, red pepper-is a hot chili pepper used to flavor dishes. -Wikipedia
The good: This food is very low in Cholesterol and Sodium. It is also a good source of Riboflavin, Niacin, Iron, Magnesium and Potassium, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Vitamin B6 and Manganese.
Poblano pepper (raw), 1/2 cup (75g)
Total Fat: 0.1g
The good: This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Niacin, and a very good source of Dietary Fiber, Vitamin A, Riboflavin, Vitamin B6, Iron, Potassium and Manganese.
Serrano Chili Pepper
The serrano chili peppers are green in color at first, and ripens to red, brown, orange, or yellow. Serrano chili peppers look like a slender jalapeno. The serrano is said to be about 5 times hotter than the jalapeno and is one of the hottest chilies commonly available in the United States. Serrano chilies have gained considerable fame due to their fine taste when pickled, especially in the Southwest, where they are pickled with carrots and onions. This chili has become a popular hors d’oeuvre and snack.
How to Select Serrano Chili Peppers
Choose firm, heavy, smooth-skinned chilies that are free or moisture.
How to Store Serrano Chili Peppers
Refrigerate chilies between paper towels or in a plastic or paper bag for up to 3 weeks. Wear rubber gloves or wash hands well when handling chilies to prevent skin and eye irritation.
Nutrition Benefits of Serrano Chili Peppers
Fat, saturated fat, sodium, and cholesterol free, an excellent source of vitamins A, B6 and C, and a good source of fiber, vitamin K, and manganese
Capsaicin is the active component derived from the fruit of capsicum or cayenne pepper. It has been used in traditional medical systems as a remedy to relieve muscle and arthritic pain and to treat cluster headaches and psoriasis. For these purposes, capsaicin is an active ingredient in some topical creams and nasal sprays. It is also available in a prescription-strength patch. Oral formulations are marketed largely for digestive and circulatory problems, poor appetite, and weight loss.
-Herpes zoster neuropathy
Peppers and Your Health
A look at the potential health benefits that peppers may hold.
Capsaicin vs. Cancer
Several studies have looked at capsaicin’s impact on cancer cells. H. Phillip Koeffler, MD, director of Hematology and Oncology at Cedars-Sinai Medical Center and professor of medicine at UCLA, has studied its effects on prostate and breast cancers.
How it works is not entirely understood, says Koeffler. But it appears that capsaicin may fire a lethal blow at cancer cells by affecting the activity of a protein complex called NF-kappa Beta. This makes it more difficult for cancer to dodge programmed cell death (apoptosis). In the prostate study, capsaicin caused the death of about 80% of prostate cancer cells in mice, making tumors shrink by about one-fifth the size of untreated tumors.
Similar results in mice have been found with other types of cancer, such as pancreatic cancer. And in another study, British researchers found that capsaicin disrupts the mitochondria, a cancer cell’s major energy source, killing lung and pancreatic cancer cells, but leaving healthy cells untouched.
Koeffler doesn’t recommend eating peppers to try to slow cancer growth, especially since you would need to eat about eight of the hottest peppers in the world every week to achieve a similar effect.
Keep in mind, these cancer studies are preliminary and weren’t done in people. There is no direct evidence that eating peppers prevents or slows cancer in people.
Heartburn Help — or Hindrance?
“If you are not used to hot peppers, you are going to get a tremendous amount of burning throughout your whole GI tract when you eat too much pepper,” Heber says.
Dairy protein — like the yogurt condiment that accompanies spicy Indian meals — is a good way to neutralize it, he says. And you can acclimate over time.
What if you have stomach ulcers or heartburn? “Then, I wouldn’t recommend peppers,” says Perdermo, but they may not be the cause of these problems. In fact, she says, peppers might help ward off problems like these by reducing levels of certain bacteria or by simulating protective stomach juices.
It’s more than a little ironic: The compound that gives peppers their burn — capsaicin — can actually relieve the burning from nerve pain.
Available in a cream, capsaicin can relieve neuropathy sometimes experienced by people with type 2 diabetes, says Heber. “It’s used therapeutically to reduce pain from the nerves by sending an impulse back up the nervous system that gets rid of the painful stimulus.”
Studies show that capsaicin is also effective in reducing the pain of osteoarthritis and psoriasis. Some apply capsaicin topical creams on the forehead for headaches, as well, Heber says.
Source: Web MD
Categories: PHYSICAL HEALTH