Healthy Food Database

Capsicum - red
Capsicum are also known as sweet peppers. They come in a variety of colours dependant on how ripe they are. Starting green, they change to yellow, lime green and red. The red capsicum are the sweetest most ripe. Rich in beta-carotene which converts to vitamin A in the body, red capsicum are a source of the antioxidant lycopene. They are also a great source of fibre, and vitamins C,B6,E and K. Some people who have difficulty digesting raw capsicum can eat it roasted with the skin removed.
Category: Vegetable
In Season:
To Buy:
Look for taut, smooth-skinned capsicum with no wrinkles or soft damp patches. Best bought unpackaged so you can thoroughly inspect them.
To Store:
Store for up to a week in the crisper section of the fridge.
Tips & Tricks:
To peel grilled capsicum easily, place it whole under the grill turning it regularly until the skin blackens. Place it in a plastic bag to cool - the skin will fall off.
Cooking Tips:
Grill capsicum and serve with antipasto entree. Puree the grilled capsicum in a food processor and serve as a sauce. Stuff them and bake in the oven.

Nutrition per Per serve:

Weight (grams):
Carbohydrates, g:
Fibre, g:
Fat (g):
Monosaturated Fat , g:
Vitamin C:
Vitamin K:
No information available
Energy (kJ):
Low GI < 55:
Protein (g):
Saturated Fat, g :
Vitamin B6:
Vitamin E:
Very high

Benefits the Following Health Conditions:*

Cold and Flus
Eye Problems
Heart Disease
Find recipes with Capsicum - red

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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