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.
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:
Amines:
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.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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