Nutritional Information

Nutrional Pepper InformationIf those bright colours and sweet and spicy flavours aren't tempting enough, you will be pleased to hear that peppers have long been favoured for their numerous health benefits too. They are an excellent source of nutrition with very few calories (just 15 calories per 100g in a green pepper). Some of the many health benefits include:

Vitamin C

Did you know that red and yellow peppers have four times as much vitamin C as oranges? An 80g portion of a red or yellow pepper gives you approximately 200% of your daily recommended allowance (RDA).  A great antioxidant too, vitamin C can help to reduce the risk of heart disease and high cholesterol, boost immunity, and protect against arthritis and diabetes.

Capsaicin

This is what gives chillies their kick and has been linked to reduced cholesterol, cancer prevention, raised endorphin levels, and appetite suppression.  Capsaicin has pain relieving properties too, and is used in many ointments and creams for the relief of muscular aches and pains.  Studies indicate that this ingredient can also help with the relief of nasal congestion and sinus infections (so that runny nose after a hot curry is for a reason after all!).

Vitamin B6

Helping to keep your heart healthy, vitamin B6 and folic acid encourage healthy blood vessels, which are key defences in the fight against heart disease and stroke.  This essential vitamin also helps to boost  your immune system and maintain steady blood glucose (sugar) levels.

Lycopene

Giving red peppers and chillies their colour, lycopene is an antioxidant which has been shown to reduce the risk of prostate cancer and cardiovascular disease.

Nutritional information (per 100g)

  Green PeppersYellow PeppersRed Peppers
Calories 15 26 32
Carbohydrate 2.6g 5.3g 6.4g
Fat 0.3g 0.2g 0.4g
Fibre 1.6g 1.7g 1.6g
Protein 0.8g 1.2g 1.0g

FIVE-A-DAY

It is recommended that we eat five portions of fruit and vegetables a day - a task that is easier said than done for many of us. Half a pepper (80g) is one portion of your recommended '5-a-day' allowance, so a few slices as a snack with some houmous, a last minute topping on your favourite pizza, or chunky pieces thrown into a bolognese sauce, are just some of the simple ways to help stack up the fruit and vegetable points and nourish our bodies at the same time. Visit our recipe page for more appetizing ideas.

We define a good tasting pepper by testing it for Brix - a measure of sugars in the dry matter of the pepper. Although there are many constituents of flavour, sugars are the easiest to measure. High Brix levels alone are not an indication of a good tasting pepper but are a useful tool as it's the sugars that we readily detect by taste.

 

 

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