Bell peppers are colourful and well-liked veggies that are available in red, orange, yellow, and green hues. Compared to their more ripe, sweeter relatives, green peppers are unripe and have a little more earthy, harsh flavour. They are a great source of vitamins and minerals for your health, but what happens if you eat them frequently or more than once a week?
One medium red bell pepper (approximately 119 grams) contains the following:
- Calories: 31
- Carbohydrates: 7 g
- Dietary fiber: 3 g
- Total sugar: 5 g
- Added sugar: 0 g
- Protein: 1 g
- Total fat: 0 g
- Saturated fat: 0 g
- Cholesterol: 0
- Sodium: 5 mg
- Vitamin C: 152 mg
- Vitamin K: 5 mcg
- Vitamin A: 187 mcg
Health Benefits of Bell Peppers
May reduce inflammation
Bell peppers naturally include anti-inflammatory and antioxidant qualities due to their high content of phytochemicals and minerals. Actually, studies have indicated that plant chemicals found in bell peppers may have a good effect on health by either lowering inflammatory levels in the body or limiting the chance of developing them entirely.
May Support Eye Health
Bell peppers are rich in carotenoids, such as lutein and zeaxanthin, which may support and safeguard the health of your eyes. An antioxidant called zeaxanthin accumulates in the macula, a region of the eye that helps shield against blue light damage. Macular degeneration is one of the main causes of blindness and can result from damage to the photoreceptor cells in the eye. Since many of us spend hours staring at computers, consuming bell peppers—especially the orange variety—may help reduce the harm that blue light sources do to our eyes.
Boosts Immune System
Almost three times as much vitamin C is found in red bell peppers as in oranges. According to research, eating foods high in vitamin C on a daily basis supports your immune system’s ability to fend against infections and diseases.
Promotes Brain health
Consuming bell peppers may aid maintain cognitive function and stave against age-related memory decline. Peppers include flavonoids, phenolic acids, and carotenoids, which may help reduce Alzheimer’s disease-related memory loss, according to one research.
