Pepper: Properties and benefits

The pepper is a true concentration of virtues. And it’s a real panacea for our body. Its great abundance of vitamin C makes it a vegetable with immunostimulating and invigorating properties (and a real panacea for the health of the heart and cardiovascular system in general). Eating peppers every day makes our body stronger and more resistant to diseases. Although the properties contained in it vary greatly depending on the color. It is very rich in mineral salts (calcium, sodium, potassium, magnesium, iron, zinc, phosphorus, etc.) and vitamins (in addition to the aforementioned vitamin C of which it is exceptionally rich, the pepper also contains B group vitamins and P, vitamin K, vitamin E, and, especially in yellow pepper, vitamin A). The combined action of the vitamins and mineral salts it contains make it an excellent tonic for our body. It acts actively in counteracting the oxidizing activity of free radicals. Its richness in water (92% of its weight) and fiber make it an excellent ally of the intestine. In fact, this vegetable has laxative and stimulating effects on renal activity which favor the expulsion of waste materials (toxins) from our body. It also contains lutein, a carotenoid essential for the health of vision and the eyeball. It can be consumed raw, cooked or even in centrifuged form. Eating it raw, in a salad, combined with other vegetables such as lettuce, garlic, onion, fennel and carrots is the healthiest thing you can give your body.