Summer has arrived with it also the pepper!
Originally from the Americas, this vegetable was introduced in Europe in the 16th century and today, in addition to bringing liveliness to our tables, thanks to its bright colors and flavours, it is also a very important food for our diet.
Peppers have very few calories because they are mainly made up of water and are rich in provitamin A and vitamin C which have a firming and antioxidant action for our body.
We know that vitamins are fragile, so to ensure a beneficial action for our body it would be advisable to eat raw peppers thus avoiding the addition of sauces and condiments, even if raw is indigestible for many.
There are many varieties on the market, but the difference is the color which, in addition to representing the degree of ripeness, differentiates the taste:
GREEN PEPPER: it has this color because it is harvested in advance of its actual ripening and has an intense flavour. It has a purifying function
RED PEPPER: it has this color because it is harvested when it is half ripe and has a thick, sugary crunchy pulp. It is recommended for the preparation of pinzimoni and cooked on the grill.
YELLOW PEPPER: it is harvested when fully ripe and is the most tender and juicy.
Summer has arrived with it also the Pepper!
Originally from the Americas, this vegetable was introduced in Europe in the 16th century and today, as well as bringing vivacity to the world. on our tables, thanks to the bright colors and flavours, it is; also a very important food for our diet.
Pepper has very few calories because it is; it is made up mostly of water and is rich in provitamin A and vitamin C which perform a firming and antioxidant action for our body.
We know that vitamins are fragile, so to guarantee a beneficial action for our body it would be advisable to eat raw peppers thus avoiding the addition of sauces and condiments, even if for many raw peppers are essential. indigestible.
There are many varieties on the market, but the difference is the color which, in addition to representing the degree of ripeness, differentiates the taste:
GREEN PEPPER: it has this color because it is green. it is harvested in advance of the actual maturation and has an intense taste. It has a purifying function
RED PEPPER: it has this color because it is a natural color. it is collected when it is available. halfway through of maturation and has a crunchy thick and sugary pulp. It is recommended for the preparation of pinzimoni and cooked on the grill.
YELLOW PEPPER: it is harvested when fully ripe and is; the most tender and juicy.