Large-fruited pepper, the so-called sweet, it is a tasty and very valuable vegetable. It is widely available and very versatile - eat it raw, boil it, stew it, fry it or grill it.Provides a lot of vitamin C - its content is from 100 to 300 mg in 100 g, which is as much as it is in the parsley.
Additionally, ripe fruit (red, orange or yellow, depending on the variety) are an excellent source of carotenes, pigments indirectly affecting our eyesight (provitamin A) and skin.
The fruits of purple varieties also contain anthocyanins, which also have an antioxidant effect. Green fruits are the least rich in nutrients, except for vitamin C - they are harvested before they mature and obtain the color appropriate for the variety.On the other hand small-fruit pepper, i.e. spicy, it is mainly used as a spice - its spicy taste is given by capsaicin, the content of which is even 1% (sweet varieties contain 0.01%).
This substance has an anti-cancer effect, and indirectly affects our well-being, because it promotes the production of endorphin, i.e. the hormone of happiness in our body.He is responsible, inter alia, for feelings of satisfaction or even falling in love.
As paprika is a thermophilic plant, early autumn marks the final end of its harvest, and its storage period is relatively short (2 to 5 weeks after harvest - unripe fruit can be stored for the longest, but preferably at 7-10 ° C) , because lower temperatures can cause the so-calledcooling damage).
