The benefits and harms of green bell pepper for the health of women, men and children

Green pepper is a product with a unique composition and beneficial properties. Many people think that these are the fruits of the red Bulgarian paprikathat are harvested unripe. But is it really so? You will find the answer to the question in this article. Let's talk about the benefits and harms of green bell pepper, the effect on the human body in various diseases and the difference from red and yellow fruits.

Green bell pepper

Bell peppers are part of the nightshade family. The vegetable was brought to Europe by Spanish seafarers, who went for Indian spices and unexpectedly discovered the lands of North America. The second name - Bulgarian pepper - the culture received thanks to the breeders of Bulgaria. It was they who brought out from the hot pepper, which the Indian tribes revered so much, fleshy fruits, devoid of a burning taste, leaving only a pleasant sweetness.

Green bell pepper is the fruit of the Atlantic variety. They are not bitter, have a pleasant taste and aroma, unlike unripe green peppers.

Pepper is endowed with many beneficial properties, contains vitamins, minerals, amino acids, saturated and unsaturated fats. Vegetables have a low sugar content, so they can be safely consumed by diabetics and overweight people. The phytosterols in green peppers lower cholesterol levels, which can lead to blockage of the vascular duct.

Composition

Green bell pepper pulp contains:

• vitamins A, B1, B2, B4, B5, B6, B9, C, E, K, PP;
• minerals: sodium, manganese, fluorine, potassium, iron, magnesium, phosphorus, copper, calcium, zinc;
• easily digestible carbohydrates: monosaccharides, glucose, sucrose, fructose;
• essential amino acids: arginine, valine, histidine, isoleucine, leucine, lysine, methionine, threonine, tryptophan, phenylalanine;
• nonessential amino acids: alanine, aspartic acid, glycine, glutamic acid, proline, serine, tyrosine, cysteine;
• fatty acids: Omega-3, 6.9, palmitic, stearic, oleic linoleic, linolenic.

KBZHU

Due to its low calorie content, only 20 kcal, Bulgarian green paprika is included in the menu of many weight loss diets.

Nutrients:

• proteins - 0.9 g;
• fats - 0 g;
• carbohydrates - 2.6 g.

Beneficial features

Paprika contains an alkaloid called capsaicin, which makes the vegetable hot. The more it is, the sharper the taste.

This connection:

• has a beneficial effect on the digestive system and pancreas;
• stimulates appetite;
• lowers blood pressure;
• prevents the formation of blood clots.

B vitamins:

• improve the condition of the skin, hair and nails;
• useful for people engaged in mental activity - improve memory, concentration, restore strength;
• normalize sleep.

Serotonin is known as the "joy hormone" - this substance improves mood. Ascorbic acid increases the body's defenses during the cold season, helps to quickly cope with viruses. Vitamin P strengthens blood vessels, makes their walls elastic.

Fiber regulates the work of the intestines, increases its peristalsis and promotes the elimination of toxins and toxins.

Iron in large quantities contributes to the production of red blood cells, reduces the risk of anemia.

P-coumaric and chlorogenic acid binds and removes carcinogens, preventing the formation of malignant tumors.

How green peppers are healthier

Fresh paprika contains the largest amount of nutrients.Unfortunately, heat treatment kills over 30% of nutrients.

To increase the shelf life of sweet peppers and enjoy their taste in the cold season, different harvesting methods are used:

• freezing;
• pickling;
• salting;
• drying;
• dried.

The most popular among them is conservation. Pepper cooked in a marinade retains about 70% of vitamins.

Freezing and drying in an electric dryer or in the open air completely preserves the chemical composition of the vegetable. When thawed, the pieces do not creep due to the thick pulp. In stewed, baked, fried peppers, only 30% of nutrients are retained.

Attention! Nutritionists advise people who do not have problems with the gastrointestinal tract to consume dark green peppers fresh, freshly frozen, or with little heat treatment. Those who suffer from increased stomach acidity, ulcers and gastrointestinal erosions are advised to eat stewed or baked peppers.

Which pepper is more useful

Bell peppers are equally healthy regardless of color. The difference lies in the amount of minerals and vitamins, taste.

Green fruits have a tonic effect on the human body. It is recommended to be added to the diet for those who seek to lose weight, improve digestion, and restore vitality.

Yellow peppers contain a large amount of potassium, phosphorus, carotenoids, which improve vision, promote bone mineralization, and normalize kidney and heart muscle function.

Red bell pepper is the leader in vitamin C. Only 40 g of pulp per day and the daily rate of ascorbic acid is provided. The pulp contains more capsaicin, which gives the vegetable a bitter taste. One large paprika contains 1 mg of beta-carotene, which is seven more than in green and yellow fruits.

Benefits for men, women and children

Women will appreciate the beneficial effects of bell pepper on skin, hair, nails and teeth. This is especially important during gestation and lactation. Folic acid prevents the development of the fetal neural tube.

Vitamin E has a positive effect on the reproductive system, increases the chances of conception. Iron and vitamin C normalize the level of hemoglobin in the blood, which for many decreases during pregnancy.

The low calorie content of the product makes it easy to lose weight without harm to health. Fresh juice can be used as a facial toner. It helps to get rid of pigmentation, provides an even skin tone.

How is green pepper good for men? Regular consumption of green peppers will prevent earlier baldness and even reduce the size of bald patches. The vegetable has a beneficial effect on the liver by reducing the harmful effects of alcohol.

Bell peppers are good for children's immunity due to their high concentration of vitamin C. Its amount remains at a high level even after heat treatment. Carotene improves the condition of the skin with dermatitis.

B vitamins are involved in the formation of the nervous system and regulate the brain. Fiber is good for digestion, and trace elements boost immunity.

Healing properties

Doctors recommend introducing green paprika into the diet for patients with such disorders of the body as:

• tendency to thrombosis;
• dermatitis of various etiologies;
• sugar diabetes;
• depressive state;
• neurosis;
• insomnia;
• constant fatigue;
• alopecia;
• swelling of tissues;
• anemia;
• loss of appetite;
• flatulence;
• intestinal colic;
• cramping;
• ARVI;
• avitaminosis;
• low immunity.

Antioxidants help cleanse the body and reduce inflammation. Vitamins A and B help to cope with hair loss in women and men. Calcium strengthens tooth enamel, prevents tooth decay, bleeding gums.

Potassium and magnesium regulate the work of the heart muscle, strengthen the walls of blood vessels.

Green pepper juice lowers the blood pressure that accompanies people with diabetes and reduce glucose levels.

Rules and norms of use

Fresh pepper contains the largest amount of minerals. Namely, those parts that we are used to throwing away - the white part, the seeds and the stalk area. Unfortunately, the seeds have a specific flavor, so not all people will appreciate it. To get the most out of a vegetable, nutritionists advise juicing the fruit.

During lactation, doctors recommend carefully introducing a vegetable into the diet and monitoring the baby's reaction. Ideally, vegetables should be stewed or baked. This will reduce the child's risk of colic and allergic reactions. To understand how pepper will affect the body, eat no more than 20 g of the product in the morning. If there is no negative reaction, gradually increase the rate to 200 g per week.

Doctors recommend starting to introduce pepper into the children's diet from the age of 10 months in a cooked form. From the age of two, it is allowed to introduce a fresh vegetable into the menu.

There are no strict restrictions on the use of green pepper for people with a healthy digestive system.

reference... Green bell pepper enhances appetite. Therefore, those who want to lose weight are not recommended to use the vegetable as a snack, but to eat it during a full meal as part of vegetable salads, stews, and more.

Contraindications

Green bell pepper is not advisable for people suffering from:

• angina pectoris;
• tachycardia;
• hypertension;
• gastritis;
• increased acidity of gastric juice;
• stomach ulcer and 12 duodenal ulcer;
• colitis;
• renal failure;
• liver pathologies;
• insomnia;
• epilepsy;
• hemorrhoids.

Some people, when overeating, develop an allergic reaction, nausea, vomiting, diarrhea, and stomach pain.

Read also:

How to dry bell peppers.

How to cook whole pickled bell peppers for the winter.

What vitamins are in bell pepper and how is it useful for the body.

Conclusion

Green bell pepper is an independent variety with unique qualities and chemical composition. Low calorie content and low sugar levels make it indispensable in the diet of people with overweight and diabetes mellitus.

Vitamins and minerals have a beneficial effect on the reproductive system, bone tissue, cardiovascular system, kidneys, liver, skin and scalp.