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The bell pepper has a significant caloric intake, high water content, fiber, and almost no fat, making it suitable for weight-loss diets.The bell pepper contains: -Vitamins: C (a lot, more than citrus fruits), E, A, B1, B2, B3, B6.-Minerals: phosphorus and magnesium, potassium, calcium-Other: folic acid, carotenes, capsanthin, beta-carotenes.Properties and benefits. Recommended for: - Promotes collagen formation, bones, and teeth- Promotes growth of: hair, vision, nails, mucous membranes.- Immune system. Reinforces immune defenses. Helps create red and white blood cells.- Transmission and generation of nerve and muscle impulses.- Its vitamin E acts as a powerful antioxidant, combating cancer. - Analgesic properties, beneficial for arthritis and rheumatism.- Helps burn fat: spicy varieties aid in fat burning.
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There are many varieties of bell peppers, including green, yellow, and red. Green peppers are the mildest, while red peppers have a stronger flavor. The most commonly used varieties are:
- Morrón Pepper
- Spicy Pepper - which includes piquillo peppers, Padrón peppers, Guindillas, and Gernika peppers
- Choriceros
- Ñoras
- Italian Sweet Pepper...
They are classified by their shape and size:- Square-shaped, with 3 types:
- 1 California Wonder Pepper
- 2 Sitaki Pepper
- 3 Salsa Pepper
- Long or rectangular shape, the most consumed and appreciated for daily consumption:
- Reus Pepper
- Lamuya Pepper
Guindillas belong to the long-shaped group, and they come in green, yellow, and red varieties. The red ones are the spiciest. Dried red peppers are used to obtain cayenne pepper.
When buying bell peppers, make sure they are fleshy, firm, with shiny and smooth skin, without blemishes. They can be stored in the refrigerator for up to 15 days in a plastic bag with holes. Once cooked, they can be frozen.
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Bell peppers are delicious and can be used in many ways: in salads, roasted, in rice dishes, paired with meat dishes such as lamb, pork, eggs, omelettes... The most commonly used varieties are those with a long or square shape, such as the Reus Pepper: red and green. Piquillo peppers are often eaten stuffed and used in many other recipes, as they are trendy in haute cuisine. The peppers from Todosa have a Designation of Origin (DO); the Padrón peppers (from Galicia) grilled with coarse salt make a magnificent side dish
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Wednesday, 13 March 2024
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