Red bell pepper (kg)

Red peppers are usually harvested from October to June, although there are varieties that can also be harvested in September. It is a thick, shiny and smooth variety, it usually does not have spots, and its flesh is firm. It has a green and rigid stem and its flavor is mild. Properties and benefits: Red peppers contain low fats and calories, its composition is 90% water. It contains a large amount of vitamins A, E, B6, B9, C and K. It is richer in vitamin C than oranges. It is a perfect antioxidant. It contains carotenoids, which are present in the skin. It is also a great source of minerals, including zinc, magnesium, potassium, sodium, among others. The consumption of red pepper is beneficial for our skin, vision, and respiratory system. It is recommended during menopause as vitamin C helps with hot flashes. It is the most ripe, sweet and rich in vitamins and fiber compared to green pepper. Nutritional value per 100g: Energy 19.28kcal Proteins 0.90g Fat 0.20g Carbohydrates 3.70g Cholesterol 0.00mg Fiber 1.40g Storage and tricks: Red peppers should be stored in the refrigerator, in the vegetable drawer. Although they contain a lot of water, they can be frozen. You can chop them and store them in an airtight bag or leave them whole. You can also dry them and they will last for several months. To do this, put them in the oven or in a food dehydrator. Another way to preserve them and have them available whenever you want is by making red pepper preserves. If you are looking for a pepper to roast, you should look at the bottom, when it has four protrusions, it will be suitable for roasting, however, if it has three, that pepper will be sweeter and ideal for consuming raw. Recipe and uses in the kitchen: You can consume red peppers raw, in salads and vinaigrettes, fried, roasted in the oven, stuffed. You can also make red pepper creams, which will be an excellent accompaniment for meat and fish; sauté an onion over low heat in a pan with oil, for about 15-20 minutes. Add a tablespoon of ketchup and the peppers, cut into strips. When it boils again, add 200ml of vegetable broth and 15g of bread crumbs, let it cook for 15 minutes over low heat. Finally, you just have to blend it and strain it. Season to taste with salt and pepper.