Health Benefits
- Naturally fat free
- Naturally low in calories
- Naturally high in fibre
- A source protein food as 15% of its calories come from protein which contributes to the maintenance of muscle mass and normal bones.
- 100g of red pepper provides 126mg of vitamin C, yellow 121mg and green 120mg.
- High in folate which contributes to normal function of the immune system and reduces tiredness and fatigue.
- A source of vitamin B6
Nutritional Value
| Per 100g (Raw Green) | Per 100g (Raw Red) | Per 100g (Raw Yellow) | |||
| Calories | 15Kcal | 21Kcal | 23Kcal | ||
| Protein | 0.8g | 0.8g | 0.8g | ||
| Carbohydrate | 2.6g | 4.3g | 4.6g | ||
| Fat | 0.3g | 0.2g | 0.2g | ||
| Fibre | 1.6g (NSP) | 1.0g (NSP) 2.2g (AOAC) | 1.0g (NSP) 2.2g (AOAC) |
Preparing
Peppers come in a variety of colours – red, green,yellow, white, orange, and purple-black.The colour of the pepper tells you something about its flavour. Green peppers are the least mature and have a fresh “raw” flavour. Red peppers are ripened green peppers and are distinctly sweeter. They add colour and zest to salads and cooked dishes. Yellow and orange peppers are similar to red peppers although a little less sweet. Black peppers are similar in taste to green peppers and turn green when cooked.
Sweet peppers should be stored in a cool place between 7 and 10 degrees and should be used as soon as possible. They will keep in the salad drawer of a refrigerator for a few days. Green peppers are best for short-term keeping. Peppers kept in plastic bags have a longer shelf life and remain fresh longer as they suffer less water loss. Where freezing is concerned sweet peppers differ from many vegetables in that they can be stored frozen unblanched for up to 6 months and maintain their colour better when not blanched. Peppers that have been blanched can be stored for up to 1 year.
Before cooking or preparing peppers for salads, the inside seeds and membrane of the peppers need to be removed.
Using
They are particularly nutritious served raw, sliced, either plain or in a dressing, sweet peppers are useful for starters, salad mixtures and for garnishes as the vitamins are conserved in the absence of cooking. Chopped or sliced, they are good to add to soup, stews and casseroles, and they can be stuffed or baked whole for a main dish.
Looking for some recipe inspiration? Why not try this tatsy Pork Steak Roasted with Peppers.
