Farm Star Living

Health Benefits:

Aids in weight loss
Anti-inflammatory
Fights free radicals
Improves bone and muscle health
Increases immunity
Inhibits cancer cell growth
Lowers blood pressure
May reduce cholesterol
May reduce risk of cancer
May reduce risk of heart disease
May reduce risk of macular degeneration
May regulate blood sugar
Promotes eye health

Nutrition:

Serving size: 1 medium; Calories: 24; Fat: .2g; Cholesterol: 0mg; Sodium: 4mg; Carbs: 6g;  Fiber: 2g; Sugars: 2.9g; Protein: 1g; Potassium: 5%DV; Vitamin A: 8%DV; Vitamin C: 159%DV; Calcium: 1%DV; Iron: 2%DV

Did You Know?

 

  • Bell Peppers come in a variety of colors including yellow, green, orange, red, purple
  • Storage for up to a week in the refrigerator is recommended. However the green bell pepper is known to last a little longer
  • If cooked for a short period on low heat, bell peppers retain most of their sweet, almost fruity flavor and flavonoid content, which is a powerful nutrient
  • Peppers are actually fruits because they are produced from a flowering plant and contain seeds
  • Red bell peppers have more than twice the vitamin C of a green pepper and are sweeter
  • Capsaicin is in small amounts in bell peppers, controls the hotness in peppers

 

 

 

Ways to Eat:

  • Raw
  • Satueed
  • Grilled
  • Fried
  • Roasted
  • Stuffed

Farming Trivia:

  • Bell peppers also known as sweet peppers are native to Mexico , Central and South American region from where they spread to the rest of the world by Spanish and Portuguese explorers during 16th and 17th centuries
  • According to U.S. Department of Agriculture records, commercial bell peppers were first produced in the southern United States in 1925
  • Most of the peppers harvested in the United States are sold as fresh produce.
  • Peppers grow best on well-drained soils that have good water-holding characteristics

Note: Always consult a physician for any specific health questions and concerns. Some of this information may be subject to change should there be any new findings from Federal Health Administration (FHA), Food & Drug Administration (FDA), American Medical Association (AMA), American Cancer Society (ACS), and / or other leading food, nutrition and medical advisors.