Capsicum: Nature’s Storehouse of Nutrition

Capsicums offer a colourful and tasty way to get your recommended dose of anti-oxidants. Aka, Bell Peppers, Sweet Peppers, and Simla Mirchi in India, Capsciums come in a variety of colours, from green, which is the most commonly seen to more exotic reds, yellows, and even purple and orange.

The colours are not just for show, though. To begin with the stronger the colour of the capsicum, the greater it’s anti-oxidant content. Secondly, the colour itself indicates differing levels and a slightly different spectrum of phytochemicals and nutrients. Understand though, that they are all basically the same green capsicums that have been allowed to ripen: the chemicals that drive the ripening cycle release natural compounds that are of differing colours.

Green bell peppers are harvested first, which actually gives them their slightly bitter taste; yellow capsciums are allowed to stay on the tree longer, they are milder and have a fruity taste, orange ones are even sweeter and make great ingredients on salads; finally, we have the red peppers. These are the most mature type of bell peppers. They are very rich in carotenoid phytonutrients and vitamin C. Their beta-carotene content is almost 11 times that of green capsicums.

Capsicum Nutrients

Regardless of colour, the capsicum is a powerhouse of health-giving nutrients like vitamins A, B, C, and K, carotenoids, and dietary fiber.

 

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