Peppers come in many colors and varieties, and Poles like to eat them because of their taste and nutritional value. But it turns out that not all peppers are created equal – especially green peppers.
Three colors of peppers dominate store shelves: red, yellow and green. We usually pay the least for the latter. Why? As dietitian Jakub Mauricz explains, it is not about promotion at all. Green peppers are just that an unripe version of red or yellow peppers. Producers pick it earlier to save time and money. When we buy it, we have the impression that we are taking advantage of a bargain, but in fact we are choosing an intermediate product. It is a vegetable that has not had time to fully develop its nutritional potential.
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Although all peppers come from the same plant, they differ in the content of vitamins and bioactive compounds. The unripe, green variety has much fewer of them. According to experts, it may contain up to two-three times less antioxidants than red pepper. This is a big loss, because antioxidants protect cells from damage, slow down the aging process and reduce the risk of heart disease.
Taste is not the only problem. There are green peppers harder to digestespecially in people with a sensitive stomach. It may cause flatulence, abdominal pain and other digestive system problems. The dietitian advises to use red or yellow peppers in such situations – they are milder and better tolerated by the body.
Jakub Mauricz also reminds that regardless of the color of the pepper, it is always worth it remove the seeds from it. Although many people eat them, they can irritate the intestines and worsen digestive problems.
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