Pepper, Green

The green pepper is very high in vitamin C. We get the benefit of this vitamin C if we eat fresh, raw peppers. They lose some of this vitamin C when cooked, but if properly steamed, not boiled or cooked over a high flame, we still get a great amount of good from peppers.

A green pepper adds zest and beauty to all sorts of green salads. A pepper cut in slices and filled with cream cheese makes a beautiful as well as nourishing food.

Green peppers are best eaten raw. They are good combined with apples, cheese, nuts, and dried fruits. Green peppers can also be stuffed with brown rice, meat substitutes, or meat itself. Raw green peppers in salads are good, too. If you find that the peppers are hard to get used to, try chopping them up in small pieces in your vegetable salads or in small strips and serve them with other fresh vegetables.

Benefits of Pepper, Green

Peppers are classified as a protective food because they contain so many elements that build up resistance. They contain vitamin A, which makes our tissues more resistant, especially to colds and catarrhal infections in the respiratory organs, sinuses, ears, bladder, skin, and digestive tract. Vitamin A also promotes growth and the feeling of well-being. Vitamin B, also found in peppers, aids in food absorption and normalizes the brain and nervous system by increasing metabolic processes. Peppers are high in vitamin C, which is a wonderful health promoter as it wards off acidosis. The vitamin C in peppers compares to that of oranges and grapefruit.

The green pepper is high in silicon, and we need this element in our system to have beautiful hair, skin, nails, and teeth-it might well be called the "beauty element."

Nutrients in one pound