Peppers

Red peppers are high in vitamins A and C, which are antioxidant vitamins. They are also a source of vitamin B6 which is essential for releasing energy from protein. To get the same amount of vitamin C as just half a red pepper, you would need to eat 2 oranges, 3 kiwis or 40 cherry tomatoes! Like all vegetables, peppers are naturally low in fat, contain some fibre and small amounts of many nutrients such as potassium and some B vitamins. Compared to green peppers, red peppers have more nutritional value for your money! They contain greater amounts of certain vitamins and nutrients such as the antioxidant lycopene. The level of carotene, like lycopene, can be up to nine times higher in red peppers. Red peppers usually contain twice the vitamin C content of green peppers. Chilli peppers contain a substance called capsaicin, which gives peppers their characteristic pungency. This is what gives it the wow factor producing mild to intense spice for those who like it hot! Capsaicin is a potent inhibitor of a neuropeptide associated with inflammatory processes. The hotter the chilli pepper, the more capsaicin it contains. Beware…remove the seeds if you don’t like things too hot! My practical nutrition suggestion – The easiest way to avoid getting the chilli pepper oils on your skin or in your eyes if you absentmindedly rub them, is to wear soft rubber gloves when handling the chilli peppers. The oils don’t irritate my skin at all, but once or twice (even after washing my hands), I have felt the scalding burn in the eye when I rubbed them by accident! And it isn’t nice!