When shopping, one usually has the agony of choice with peppers, because the healthy vegetables are available in different variants: Whether red, orange, yellow or green - even with the colors, the selection is great. Then there are also different forms: While sweet peppers are rather thick and round, spice peppers have a longer and narrower shape. The different types of peppers also differ from one another in taste. From mild to spicy, the peppers can be obtained in a variety of different shades. However, one thing is common to the different types of peppers: peppers are healthy, have many vitamins and few calories.
Peppers: Healthy Nutrition Facts
The different colors of the peppers reflect the degree of ripeness of the vegetables: In the unripe state, all peppers are green, but with increasing ripeness they turn yellowish or reddish and thus also sweeter in the taste.
But whether red, yellow or green, the ingredients of the peppers differ only slightly from each other: All peppers have hardly any calories, depending on the degree of ripeness bring it to just 100 grams of paprika on 19 to 28 kilocalories. The low calorie content is related to the fact that 100 grams of pepper contain only 3 grams of carbohydrates, 0.3 grams of fat and 1.1 grams of protein.
But peppers are not only healthy because they have low calories but also because of their ingredients. So the pepper has large quantities of:
In addition, the peppers are rich in vitamins. In addition to vitamins A and B, it contains a lot of vitamin C in it. In red peppers, the vitamin C content is particularly high compared to other colored peppers. While 100 grams of green peppers contain about 140 milligrams of vitamin C, red tomato peppers are about 400 milligrams. This makes paprika one of the most vitamin C-rich foods in the world.
Other ingredients of the pepper
Paprika also contains flavonoids and carotenes.
Flavonoids have an antioxidant effect and thus have a major impact on human health. They act as radical scavengers in the body and reduce the risk of certain diseases. Increased levels of flavonoids reduce the risk of dying from cardiovascular disease. Carotenes occur mainly in colored fruits. They also act as anti-oxidants cell-protecting.
The different hues of the pepper are produced by different Cartinoid dyes. Most Cartinoids are red, but there are also yellow dyes.
Capsaicin is responsible for the sharpness of the peppers. Capsaicin does not irritate the taste buds on the tongue, but causes a heat and pain sensation. The sharpness of peppers is determined using the Scoville Index. He indicates the capsaicin content in each fruit. A normal sweet pepper is classified as mild on this scale, are considered spicy cherry peppers or hot peppers, as medium hot are jalapenos and classified as spicy cayenne plants.
Paprika as a remedy
Peppers were already used by the Native Americans as a remedy. Here they were used, inter alia, as a remedy for osteoarthritis. Today, peppers are mainly used in the so-called ABC patches, which are used to relieve rheumatic pains. Even with problems such as lumbago or migraine capsaicinhaltige products are used.
Because of their high vitamin C content, peppers also help to prevent heart attacks and improve circulatory disorders.
Allergies and other negative effects
In addition to these positive effects, the hotter varieties of peppers are also suspected to be triggers of stomach pain, diarrhea, bladder irritation and incontinence.
Occasionally when eating paprika, an allergy may be triggered. It is mostly a cross-allergy: Presumably, paprika contains a protein that also occurs in the birch. For example, people who are allergic to birch pollen may experience an allergic reaction when eating paprika.
The family of peppers is big
The pepper belongs to the family Solanaceae. This makes it closely related to plants such as tomatoes, eggplants and potatoes. However, while the tuber used in the potato is used for food production, the fruit is harvested from the pepper.
These are also referred to as peppers, but depending on the color, size and sharpness of the fruit have other names. Peppers and chilies are also part of the pepper family. In general, a distinction is made between spice peppers, which taste relatively spicy due to their high capsaicin content, and sweet peppers, which contain only a small amount of capsaicin.
The pepper originally comes from South America, from the area between Brazil and Bolivia. Birds have spread the pepper over time to Central America. In Mexico, evidence was found that the peppers here already around 7000 BC. Chr. Served as a crop. Today, peppers are grown worldwide in both tropical and temperate zones.
Use of the peppers
Peppers are used today almost everywhere in the world for cooking, either as a spice or as a vegetable. The hotter forms of peppers are popular in southern countries, such as Mexico. The most famous spice made from paprika is the paprika powder. Depending on the sharpness there are paprika in different variants.
For the preparation of the spice, the fruits of the pepper are first dried and then ground. Harsher spices are made from different varieties of chili, such as the cayenne pepper from the cayenne variety. In addition, spicy sauces such as Sambal Oelek, Tabascosauce or Ajvar are made from paprika.
As a vegetable, the peppers can be used both raw and stuffed, stewed or fried. A particularly popular dish in Germany are stuffed peppers with rice or minced meat. Instead of minced meat you can alternatively fill the peppers with vegetables and sheep's cheese.
At room temperature, fresh peppers last two to three days, in the fridge for up to a week.