Bell peppers (Capsicum annuum) are fruits that belong to the nightshade family. They are related to chili peppers, tomatoes, and breadfruit, all of which are native to Central and South America. Also called sweet peppers or capsicums, bell peppers can be eaten either raw or cooked. Like their close relatives, chili peppers, bell peppers are sometimes dried and powdered. In that case, they are referred to as paprika. They are low in calories and exceptionally rich in vitamin C and other antioxidants, making them an excellent addition to a healthy diet. Bell peppers come in various colors, such as red, yellow, orange, and green — which are unripe.
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Sarah Ware, B.Sc.(Hons), RD, Local Registered Dietitians CDE, discusses the Nutritional Benefits of Red Peppers.
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The Nutritional Benefits of Red Peppers
Red bell peppers are packed with nutrients and they’re a great choice to add to a healthy diet.
They’re packed with vitamin C as well as the vitamins B6, thiamine, folate and beta carotene. Due to their deep red, rich colour, they contain many phytonutreints, including collagenic acid as well as zeaxanthin. Both of these can help to reduce your risk of developing cancer and prevent heart disease.
Try putting red bell peppers in stir fries or stuffing them with various fillings as well as adding them as a purTe into soups. For more information on how to add red bell peppers to your diet, visit your local food store or speak with your Local Registered Dietitians dietitian for more information.
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