The color of the pepper depends on the time of harvest, which also influences how the food acts in the body.
Colorful and versatile: these are the main characteristics of peppers. However, knowing which color of pepper to choose makes the difference, since each shade provides a different flavor to the dish and, equally, brings different benefits to the body. After all, what is the difference between types of peppers?
Fabiana Freire, nutritionist and nutrition course coordinator at UNINASSAU (Centro Universitário Maurício de Nassau Paulista), explains that the natural properties are different due to the period in which the peppers are harvested, a moment that defines the color of the food.
Each pepper color has its advantages
“It remains yellow or red when harvested months after sowing, already ripe. The former has a high level of vitamin C, which acts as an expectorant and decongestant, for example. Red contains the antioxidant lycopene, which reduces cardiovascular problems, vitamin A , C and E and hypoglycemic properties,” he explains.
The harvest of green peppers, in turn, takes place early. “In this case it will be rich in vitamins E and B, carotenoids and beta-carotene, minerals and antioxidants. This food helps prevent cataracts and some types of cancer, such as that of the intestine and throat”, he adds.
The three types of peppers are suitable for consumption. However, some people tend to get indigestion when eating vegetables. This happens because the harvest took place early and, therefore, it has a stronger and more sour taste. However, its seeds can be removed to avoid this discomfort. Red and yellow are sweeter, explains the nutritionist.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
