TYPES
Peppers are numerously named (as shown in picture below) apparently due to the fact that they present in different colours, shapes, sizes and "hotness".
HOTNESS
DID YOU KNOW THAT; The hotness of peppers is measured in “Scoville heat units” (SHU) with bell peppers scoring 0 UNITS (so we can actually measure the load of the three lads mentioned forehand).
NUTRITION
The different types of pepper comes with each having different nutrient stocks. We will however discuss the nutrients that are nearly present in all peppers.
The different types of pepper comes with each having different nutrient stocks. We will however discuss the nutrients that are nearly present in all peppers.
Vitamins
All peppers are rich bags of vitamin A, C, K and B-Complex.
It is however key to mention that, bell peppers (red or green) are richer sources of Vitamin A and C with the reds winning the prize in having higher concentration levels of vitamin C.
It is however key to mention that, bell peppers (red or green) are richer sources of Vitamin A and C with the reds winning the prize in having higher concentration levels of vitamin C.
- Vitamin A is essential for a healthy eyesight. It also helps form and maintain healthy teeth, skeletal and soft tissues, mucus membranes (think STOMACH ULCER) and skin. It helps prevent diseases related to ageing.
- You need vitamin C for bodily immmunity, normal growth and repairing of tissues in all parts of your body. It helps the body make collagen (a very important protein used to make skin, cartilage, tendons, ligaments and blood vessels). It is needed for the repairing of wounds and the maintanence of bones and teeth.
- Peppers also provide the body with the nutrient folate (One of the B vitamins), which aids the funtioning of the red blood cells (oxygen carriers). Folate is especially important for pregnant women as it helps prevent neural tube defects in urborn children. Bell peppers are also good sources of essential B vitamins such as niacin, pyridoxine (vitamin B-6), riboflavin, and thiamin (vitamin B-1). They are deemed essential because our bodies cannot make (synthesis) them and thus, relys on us eating foods that contain them to survive.
- Vitamins K also promotes proper blood clotting, strengthens bones and helps protect cells from oxidative damage.
Minerals
Most peppers are good stores of minerals like potassium, manganese, iron and magnessium.
- Potassium plays an important part in cell and body fluids function that relates to controlling heart rate and blood pressure (think Hypertension).
- Iron is needed for our body to function. Most of the iron in our body is found in the blood as hemoglobin, which is a protein used to carry oxygen to the body's tissues.
- Magnessium is a co-factor to over 300 body enzyme systems that regulate numerous boichemical reactions in the body of which protein synthesis, muscle, nerve, function, blood glucose control and blood pressure regulation, to name but a few.
- Manganese as a mineral nutrient helps the body form connnective tissues, bones, blood clotting factors and yes, sex hormones. It as well plays a healthy role in calcuim absoprion, carbohydrate breakdown and general blood sugar regulation. It is very essential for normal brain and nerve function.
Carotenoid
Red peppers are a good source of the carotenoid lycopene which is
earning a reputation for helping prevent prostate cancer in men, as well as cancers of bladder, cervix and
pancreas. This particular antioxidant is responsible for the redness of the pepper.
Beta crytoxanthin another carotenoid in red (sweet) peppers is holding promise helping to prevent lung cancer related to smoking and second-hand smoking.
Beta crytoxanthin another carotenoid in red (sweet) peppers is holding promise helping to prevent lung cancer related to smoking and second-hand smoking.
Capsaicin
This is one of the lads we mentioned forehand. As said before, it is main compound responsible for the "hotness" in peppers.
This lad acts on pain receptors, not taste buds, in our mouths.
Capsaicin predominates in the white membranes of peppers, imparting its “heat” to seeds as well.
This lad acts on pain receptors, not taste buds, in our mouths.
Capsaicin predominates in the white membranes of peppers, imparting its “heat” to seeds as well.
Capsaicin is concentrated more in hot peppers and has been shown to decrease
blood (white/bad) cholesterol and triglycerides levels, boost immunity and reduce the risk of
stomach ulcers. It used to be a thought the ulcers are aggravated by ulcers.
Instead they may help control bacteria in the stomach that can lead to ulcers.
Dietary fiber
Peppers are extremely good chunk of fiber which aids in proper digestion of accompanied ingested-foods and helps prevent constipation.
OTHER
Weight management
Both hot and sweet peppers contain substances (the three lads) that have been shown to increase the body’s heat production and oxygen consumption for about 20 minutes after eating. This is a positive because what it means it that, your body burns more calories which can help in weight management.
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STUDY PROVEN
“Addition of capsaicin to the diet has been shown to increase
energy expenditure; therefore capsaicin is an interesting target for
anti-obesity therapy. This study
investigated the 24 hour effects of capsaicin on energy expenditure, substrate
oxidation and blood pressure during 25% negative energy balance.”
Source: mccormickscienceinstitute.com
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CONCLUSION
With all the above mentioned benefits of eating pepper, you should not regard it as a "zero-in-nutrients" anymore but actually include it because you feel it will compliment your nutrient consumption levels.
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CONSULTATION
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This article was reviewed on Thursday, 3rd September,
2016 By Nu.
Sallah Stanley Kwesi (Nutritionist at Nutritional Talk)
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