How to Lose Weight by Eating CAPSICUM
Capsicums are also known as bell peppers or sweet peppers. They are the best vegetable source of precious vitamin C: the red capsicum supplies 204mg, the green capsicum 128mg. The benefits of obtaining natural vitamin C, in contrast to the tablet form, cannot be over stated. The action of vitamin C is dependant on a supply of bioflavonoids; they are contained in the white part of the associated fruit or vegetable. A vitamin C tablet may supply no bioflavonoids and therefore the action of vitamin C is greatly retarded. The natural form of vitamin C will also supply an abundance of enzymes that will promote the numerous functions of vitamin C. The tablet is the expensive way to get what only nature can provide in correct balance for human nutrition. Remember to buy a couple of capsicums every week and prevent numerous health problems. Cooked capsicum will contain fewer benefits as vitamin C is heat sensitive.
Capsicums are an excellent source of vitamin P, or bioflavonoids. Vitamin P is vital for increasing the strength of the capillaries. A deficiency of this vitamin can lead to varicose veins, arteriosclerosis, arthritis and rheumatism.
Capsicums are also a very good source of vitamin A (red: 4450 IU, green: 420 IU). Capsicum will add colour to your salads red, orange, yellow and green slices of vitamins ‘C, A, P’! Children enjoy the variety of colours and a crisp, cool capsicum is one way to provide benefits without the citrus acid tang that some children and adults cannot tolerate.
Capsicum supply low amounts of minerals; they really are a huge vitamin C, A, P tablet.
CALORIES – total: 25 kcal. per 100 grams Calories from: Carb: 19 Protein: 5 Fat: 1
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