Californian pepper
The pepper is the hollow fruit of a herbaceous plant that receives the same name. It belongs to the Solanaceae family and, specifically, to the genus Capsicum. The Solanaceae constitute a family that includes about 75 genera and about 2,300 species of plants, including those of the California variety:
It is characterized by its size, its flavour and its aroma
It is characterized by its size as it is a short fruit (7-10 cm), wide (6-9 cm), with three or four well marked hulls, with the calyx and the base of the peduncle below or at shoulder level and thick flesh (3-7 mm).
It is the most commonly cultivated variety of the genus Capsicum
They are the most temperature-demanding cultivars
They are harvested in red, green or yellow colour
NUTRIENT PROPERTIES
NUTRIENT PROPERTIES
The main component of the pepper is water, followed by carbohydrates, which makes it a vegetable with a low caloric intake. It is a good source of fibre and, like other vegetables, its protein content is very low and it hardly provides any fat
As for their vitamin content, peppers are very rich in vitamin C, especially the red ones. In fact, they contain more than double the amount found in fruits such as oranges or strawberries.
They are a good source of vitamin C, especially red peppers
They are a good source of carotenes, including capsanthin, a pigment with antioxidant properties that gives some peppers their characteristic red colour
It is also remarkable its content of provitamin A (Beta carotene and cryptoxanthin) that the body transforms into vitamin A as needed, folates and vitamin E. In smaller quantities are present other B vitamins such as B6, B3, B2 and B1. Its content in the aforementioned vitamins C and E, along with carotenes, make the pepper an important source of antioxidants, substances that take care of our health
Vitamin C, as well as being a powerful antioxidant, is involved in the formation of collagen, red blood cells, bones and teeth, while promoting the absorption of iron from food and increases resistance to infections.
Vitamin C is essential for the formation of collagen, red blood cells, bones and teeth, while promoting the absorption of iron from food and increases resistance to infections
Vitamin A is essential for vision, good skin, hair, mucous membranes, bones and for the proper functioning of the immune system.
Vitamin A is essential for vision, good skin, hair, mucous membranes, bones and for the proper functioning of the immune system
Folates are involved in the production of red and white blood cells, in the synthesis of genetic material and in the formation of antibodies in the immune system
Among the minerals, include the presence of potassium. In smaller proportions are present magnesium, phosphorus and calcium. The calcium in peppers is hardly assimilated in relation to dairy or other foods that are considered a very good source of this mineral
Potassium is necessary for nerve impulse transmission, muscle activity and regulates water balance inside and outside the cell.
Potassium is necessary for nerve impulse transmission, muscle activity and regulates water balance inside and outside the cell
Magnesium is related to the functioning of the intestine, nerves and muscles, is part of bones and teeth, improves immunity and has a mild laxative effect
Phosphorus plays an important role in the formation of bones and teeth, as well as magnesium and calcium
