Capscium

Capsicum (Bell Pepper/Pepper)

This vegetable is known by a few names, but in Australia we call it “capsicum”. There are also different colours – red, yellow, orange and green. (Orange are harder to come across and I mostly find them at farmers markets)

Raw capsicum is extremely high in vitamin C and also betacarotene (precursor to vitamin A). They also contain vitamin E, folate, potassium and B6. Good levels of fibre as well. Capsicum do contain the calcium inhibitor “solanine”, so eating too much capsicum can reduce your absorption of calcium.

They have great amounts of antioxidants such as quercetin and lutein to name a few. Particularly the riper capsicums.

Capsicum can improve appetite, reduce swellings and promote circulation. They are one of the “nightshades” which can cause inflammation in the body. Generally avoiding nightshades if you have a lot of pain and inflammation eg rheumatoid arthritis, osteoarthritis, can be of benefit.

Dried and powdered form of capsicum is paprika.

Green capsicums are technically unripe and why they are more bitter in flavour compared to the red one, which is particularly sweet! My favourite is actually yellow or orange. I personally prefer to avoid green capsicums in general.

Capsicum can be cooked, although you do loose that vitamin C content. They can be added to just about anything.

Do you include capsicum regularly in your diet? We have it in every salad that I make! I buy at least 2 capsicums per week!