January 10th, 2012 → 1:40 am @

“Vitamins and minerals in fresh food”


Hey, what’s in a name? As long as we understand what we are dealing with, right? Now here we have a vegetable that is superb for real health. It is full, no very full of vitamins and quite good on the minerals as you will see shortly. These vegetables never seem to miss a salad or even a cooked meal. Roasted or barbecued, they also find a place there. Every one seems to like them and maybe there is some native instinct in us left, to recognise quality food after all. It is a sweet pepper, compared to some of its cousins, which set your tongue (and everything else) on fire. They come in various colours from, yellow, green, red and even some purple ones as shown above. The measure of heat in chillies is called the Scoville Heat units: SHU and the above are 0 on that scale. Some others go all the way up to 10 and they are something else. Some people can tolerate that heat and you do get used to it when eating hot foods all the time.

Vitamins: Very, very high are C, A, B9, B6. High are: E, K, B3, B2, B1.

Minerals: Iron, Manganese, Phosphorus, Magnesium, Copper, Zinc.

What a package of health. Get them whenever you can.

Even good dietary fibre content as well.


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