Paprika vitamins and delicious ways to prepare it

The nutrients for which the peppers stand out and differs from the usual vegetables are the vitamins that contribute to our diet. The red peppers are loaded with abundant beta-carotene, the main precursor of vitamin A. This is necessary for the growth and development of bones, for the maintenance and repair of mucous cells, epithelia, skin, nails and tooth enamel.

vitamins and minerals

In addition to improving our vision and preventing premature aging and the onset of cancer. The paprika also contains another fat soluble vitamin that is usually only present in foods that are rich in fats: The great vitamin E. And combining vitamins like A and E makes paprika a king among antioxidants that comes with other valuable nutrients like Vitamin B6, folic acid, flavonoids, organic acids and salicylates with anti-inflammatory effects.

Not enough of this the paprika are the leaders of a vitamin that we still do not name: Vitamin C, are the best source of this precious vitamin especially the yellow ones and the red ones when they are well mature: a single paprika, even being green Our diet the vitamin C needed to consume per day, especially when consumed raw or with little cooking.

The paprika was precisely the food by which Dutch scientist Albert Szent-Gyorgyi synthesized vitamin C, which would later be worth the Nobel prize of medicine because of his research and the benefits provided by it.

Antioxidant power and ally in controlling or losing weight

The paprika is virtually devoid of fats, has very few calories (only 25 per 100 grams) in turn provide few carbohydrates and protein. But there is something that paprika does brings to our diet in a great way antioxidants and vitamins.

  1. Vitamin C: Peppers are the most abundant source of ascorbic acid in our usual diet, they are more than some citrus fruits, including kiwis. They are only overcome by less frequent foods like passion fruit or acerola. The content increases as the paprika ripens and reaches its maximum when it is well red. Given the sensitivity of this vitamin to heat only fully benefit from its benefits when raw vegetables are consumed. Food thus results even, but digestive.
  2. Carotenoids: This group belongs to beta-carotene or pro-vitamin A and lycopene but in red paprika there are up to 20 different substances. Some such as ketocarotenoids have been found only in them. Which exert a potent antioxidant action.
  3. Vitamin E: Despite its low fats, paprika provides a remarkable amount of vitamin E, which is associated with the antioxidant effect, 100 grams of red pepper provides 15% of the vitamin E needed daily.

Other vitamins: Paprika provides both B-group vitamins including B6 and folic acid; As abundant vitamin K. This vitamin present in vegetables intervenes in blood clotting and the formation of bone mass.

Purchase and maintenance

For your purchase, it is best to do it in markets where we can find fresh and well-preserved vegetables. Its season is in periods of June and September, the rest of the year its cultivation is forced therefore, perhaps its flavor and nutrients may decrease. Once purchased refrigerate them is the best and eat them fast as they mature easily.

The paprika brings the three antioxidant vitamins A, C and E along with several of group B, such as folic acid. So it is a great anticancer and strengthens the blood system.