Introduction:
Peppers belong to the nightshade family. The colour of peppers depends on the degree of ripeness. The green pepper is harvested when unripe and tastes tart, while a slight sweetness is added with the yellow, orange to the ripe, red pepper.
Use/Preparation:
Bell peppers are used raw (with dip), in salads, roasted, steamed as a vegetable garnish to meat and fish dishes, in stews, soups, sauces, stuffed or in spreads.
Health:
The vegetable contains twice as much vitamin C as oranges. Vitamins A, E and B vitamins as well as minerals such as zinc, magnesium and potassium are also found in peppers. For some people, the vegetable is difficult to digest.
Alternatives:
Tomatoes (especially large beef tomatoes), aubergines or courgettes, which are similarly versatile and can be used in various preparations, are suitable substitutes. These vegetables can be used, for example, in vegetable pans, salads, as stuffed vegetables, oven vegetables or in ratatouille. Tomatoes are also similar to peppers in ingredients and nutritional values.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 26/111 |
| Fat | 0,3 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 6 g |
| Sugar | 4,2 g |
| Protein | 1 g |
| Salt | 0 g |
