Thepepperhas an important calórich important, lots of water, fiber and has almost no fat, so it can be taken in slimming diets.
Pepper contains:
-Vitamins: C (much, more than the citrus) E, A, B1, B2, B3, B6.
-Minerals: phosphorus and magnesium, potassium, calcium
-Others: Álico acid, carotenes, capsanthin, beta carotenes.
Properties and benefits. Recommended for:
- Promotes the formation of cabbage, bones and teeth
- Promotes the growth of: hair, vision, nails, nails, mucous membranes.
- Immune system. Strengthens in the lowering of defenses. Helps the creation of red and white blood cells.
- Transmission and generation of nerve and muscle impulse.
- For its vitamin E as one of the great antioxidants allies against cancer.
- Analgesic power, for arthritis and rheumatism.
- Helps burn fat: spicy varieties help burn fat.
| 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: - Morrón peppers,
- Hot peppers - a group to which belong the piquillos, the Padrón, the Guindillas and those of Gernika
- Choriceros
- Ñoras,
- Italian sweet pepper…
They are classified by their shape and sizeño:
- Square shape, of which there are 3 types: - 1 California Wonder Pepper.
- 2 Sitaki Pepper
- 3 Salsa Pepper.
- Elongated or rectangular shape, they are the most consumed and appreciated in daily consumption: The Chili peppers are in the group of the elongated ones, there are green, yellow and red ones. The latter are the hottest. From the red ones, dried we obtain the cayenne pepper 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.
| The peppers are rich and we use them in many ways: in salads, roasted, in a rice dish, accompanying meat dishes, lamb, pork, eggs, omelets….
The ones we use more often are those belonging to the variety of elongated or square shape as the Reus bell pepper: red and green.
The Piquillo peppers are usually eaten stuffed and in many other recipes as 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 do not forget those of Gernika.
Suggested recipes: - Scalibada
- Rice-stuffed peppers
- Artichokes with peppers
- Red bell pepper and orange salad
- Roasted mushrooms with peppers
- Pericana
- Roasted salad
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