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Thepepper has a significant caloric intake, lots of water, fiber and has almost no fat, so it can be taken in slimming diets.Pepper contains: -Vitamins: C (very much, more than citrus fruits) E, A, B1, B2, B3, B6.-Minerals: phosphorus and magnesium, potassium,calcium-Others: folic acid, carotenes, capsanthin, beta carotenes.Properties and benefits. Recommended for: - Promotes the formation of collagen, bones and teeth- Promotes the growth of: hair, vision, nails, mucous membranes- Immune system. Strengthens in the lowering of defenses. Helps the creation of red and white blood cells - Transmission and generation of nervous and muscular impulse - For its vitamin E as one of the great antioxidant allies against cancer. - Analgesic power, for arthritis and rheumatism.- Helps to burn fat: the spicy varieties help to burn fat.
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There are many kinds of peppers, there are green, yellow and red. The green ones are the mildest and the red ones have the strongest flavor. The most commonly used are:
- Chili peppers Morrón,
- Hot peppers - group to which belong the piquillos, those of Padrón, the Guindillas and those of Gernika
- Choriceros
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- Ladies,
- Italian sweet bell pepper...
They are classified by their shape and size:- Square Shape, of which there are 3 types:
- 1 California Wonder Pepper
- 2 Sitaki Pepper
- 3 Salsa Pepper
-Along or rectangular shape, they are the most consumed and appreciated in daily consumption:
- Reus peppers
- Pimiento de Reus
- Lamuya pepper
The Chili peppers are in group of elongated, there are green, yellow and red. The latter are the hottest. From the red ones, dried we obtain the cayenne pepper /p>
When buying them we must take into account that they are fleshy, hard, with shiny and smooth skin, without stains. We can keep them up to 15 days in the refrigerator, in a plastic bag with holes. Once cooked they can be frozen.
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The peppers are delicious and we use them in many ways: in salads, roasted, in rice, accompanying meat dishes, lamb, pork, eggs, omelettes. The ones we use most often are those belonging to the elongated or square-shaped variety such as the Reus bell pepper: red and green. Those of the Piquillo peppers we usually eat them stuffed and in many other recipes since they are fashionable in haute cuisine. They have DO those of Todosa; those of Padrón (Galicia) grilled with coarse salt are magnificent as a garnish and we must not forget those of Gernika.Suggested recipes: Suggested recipes:
Scalibada
Rice stuffed peppers
Artichokes with peppers
Red bell pepper and orange salad Red bell pepper and orange salad
Roasted mushrooms with peppers
Pericana
Roasted salad
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