Perky Peppers!

Red, yellow, orange, purple, brown or black, these crunchy vegetables will add a splash of colour and some flavoursome tang to any dish.

Peppers are believed to contain 30 different types of carotenoids and a number of flavonoids in addition to an extensive array of vitamins and minerals. 

This potent mix of phyto-nutrients provides excellent antioxidant and anti-inflammatory  properties. The carotenoids lutein and zeaxanthin found in peppers are present in high amounts in the retina of the eye. These special nutrients offer protection to the eyes against oxygen related damage.

Peppers also contain two times the amount of vitamin C found in oranges which will offer further antioxidant protection.

Regular intake of antioxidants can reduce the risk of chronic inflammatory conditions including cancer. However it is also the sulphur compounds found in peppers that have further anti-cancer benefits.

Savour in soups, salads or stews; stuff, sauté or steam fry.  Add to frittata, fajitas or simply enjoy your peppers raw with a delicious healthy dip.

My weekly ‘Nutritional Nugget’ written for Fields to Fork Organics

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