Calorie and composition of different types of pepper

Pepper is one of the most actively used products. It is used both by itself and for ennobling other dishes.But it is very important to know the nutritional value and benefits of different types of pepper in order to make the right choice.

Different types of pepper chemical composition can vary quite strongly. So, sweet Bulgarian varieties contain 91 g of water per 100 g of fruit. Sweet bell pepper contains various vitamins: the most (relatively) is ascorbic acid. The concentration of this substance in 100 g of the product is 290% of the daily requirement; using the same amount of pepper, you can satisfy 25% of the need for vitamin A, get 13% of vitamin B9, 26% of pyridoxine, 8% of vitamin K.

Less in it:

• thiamine;
• riboflavin;
• choline;
• tocopherol;
• pantothenic acid.

Important: among them is methylalanine. But confine one sweet pepper impossible. Among other varieties of plants, red paprika is particularly valuable. It contains a high content of rutin, antioxidants and lycopene.

Yellow vegetable is valued due to the presence of xanthophyll (the so-called oxygen-containing natural pigment from the carotenoid class). It is he who gives the characteristic color.

One hundred grams of black pepper contains almost 11 grams of protein and 38 grams of carbohydrates. In this case, the share of fat accounts for only 3.3 g. The share of water reaches 12.7 g. It is worth noting that over 25% of the mass of black pepper falls on fiber. There are a number of vitamins: A, B, K, C, E; separately it is necessary to say about:

• phosphorus;
• fluorine;
• sodium;
• copper;
• other trace elements.

The widely used red pepper owes its color to the valuable antioxidant lycopene. The product contains not only widely occurring vitamins (thiamine, ascorbic and folic acids), but also more rare vitamin H. And it also contains valuable trace elements:

• potassium normalizing the work of the heart;
• thyroid-assisting iodine;
• Calcium promoting the strengthening of bones, muscles, improvement of nerve function;
• brain-enhancing phosphorus;
• copper;
• sulfur;
• chromium;
• cobalt.

Yellow bell pepper is saturated with beta-carotene and ascorbic acid. But lycopene is absent in it. Yellowish fruits better than other Bulgarian species compensate for the deficiency of potassium and iron. And also there are minor amounts:

• calcium;
• magnesium;
• phosphorus;
• sodium;
• Selena;
• manganese.

Here too much depends on the specific type of product. In 100 g of paprika is present:

• 1.3 g of protein;
• 5.3 g of various carbohydrates;
• 0.3 g fat.

In hot pepper, the ratio is different: 2, 9.5 and 0.2 g, respectively, with an energy value of 40 kcal. Caloric content of different varieties of sweet pepper ranges from 20 to 40 kcal (with the lowest energy value of green fruits). The caloric value of 100 grams of red fruit is 27 g. At the same time, this mass contains 1.3 g of protein and 5.3 g of carbohydrates. Fats in this product are completely absent.

100 g of hot red pepper contains 25,000 calories. The concentration of proteins and carbohydrates equally is 1% of the daily norm. A useful property of this type of food is the presence of 7.5% dietary fiber. Water accounts for just under 3.5%. Interestingly, in 100 g of red hot pepper there is 160% of the daily requirement of ascorbic acid and 25% of the daily consumption of vitamin B6 - and therefore 1 pc. for lunch or dinner is enough.

100 g of fresh Bulgarian yellow pepper accounts for:

• 27 kilocalories;
• 1 g of protein;
• 0.2 g fat;
• 6.3 g of carbohydrates;
• 92 g of water;
• 0.5 grams of ash.

This index is no less important than the total nutritional value. You need to know him as already suffering from diabetes, and those who are at risk. The Bulgarian pepper and chili pepper have a glycemic index of only 10, that is, it is much less than the majority of consumed foods. However, it is important to understand that we are talking about pepper in its purest form. After frying or marinating, it is hardly suitable for diabetics; but the stuffed variety is quite acceptable.

Red paprika and chillies are even useful for people with disabilities in the thyroid gland. They:

• stabilize the metabolism;
• Arterial and venous pressure are put in order;
• facilitate the digestion of "heavy" food;
• relieve the nervous system.

Pepper can bring tangible benefits to people. Most sweet varieties are eaten to avoid various diseases and successfully fight them. Hot peppers are used for medicinal purposes externally. Black pepper is widely used for culinary purposes. It is laid at the very last moment when they cook:

• sauces;
• first meal;
• stew of vegetables.

Important: when cooking, the valuable characteristics of black pepper deteriorate. Therefore, it is often placed in warm or cooled dishes, and not immediately after preparation.

It should be remembered that black pepper sometimes causes allergic reactions. But in many cases the consequences of overconsumption are taken for them. In such a situation, you must temporarily abandon it and observe the state of the body. Never use black pepper with:

• gallstone disease;
• inflammations of the excretory system;
• increased nervous excitability.

Red pepper is useful for the prevention of atherosclerosis and osteoporosis, to improve digestion. It prevents the occurrence of malignant tumors of different localization. But since the product is sharp, it is undesirable to eat with gastritis and gastric ulcer, as well as with high acidity of gastric juice. Several compensate for the negative effect of red pepper can, if baked or extinguished it. However, in these cases they should not be "carried away".

In the absence of contraindications, a sharp vegetable can be consumed almost unlimitedly (by observing only reasonable care). The external beauty of the fruit makes them an attractive part of salads. Varying cutting, you can change the appearance of the dish. But, besides red, often on the table you can find yellow Bulgarian pepper - it is permissible to use it only in the absence of allergic reactions. The lack of pronounced spiciness allows you to apply this vegetable in fried, pickled, stuffed, canned form.

Professional chefs advise you to thoroughly wash the fruit before consuming any fresh pepper (including in salads). To overcome the rejection by children of this product, you can make from it an improvised edible "plates" for salads and other food. Pepper can be combined with other plants that contribute not so much flavor as aroma. These include:

• parsley;
• dill;
• fennel;
• nutmeg.

As for hot and especially hot peppers, cooks give simple advice - do not drink their water. It is better to use fermented milk drinks, which envelop the taste buds and soften the effects of capsaicin. It is also undesirable to serve such seasonings with hot dishes.In most cases, chili and stinging paprika are used in meager amounts. Only if it is known in advance that there will be lovers of extremely sharp taste at the table, can pepper consumption be slightly increased.

In addition to culinary information, it is useful to consider when using pepper and medical recommendations. Thus, even the Bulgarian vegetable varieties are prohibited in the acute form of pancreatitis or in the exacerbation of the chronic variety of this disease. If the disease has entered a remission phase, you can use it. Paprika is not advised to use:

• in case of sleep disorders;
• with hypertension;
• with epilepsy;
• in case of exacerbation of renal disorders.

About how useful pepper, see the video below.