Healthy Food Database
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.
Look for taut, smooth-skinned capsicum with no wrinkles or soft damp patches. Best bought unpackaged so you can thoroughly inspect them.
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.
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:
No information available
Benefits the Following Health Conditions:*
* 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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