How beneficial is capsicum
January 14, 2009
Capsicum is a vegetable that makes our kitchen shelves and refrigerators colourful. They are made available in a wide range of colours such as green, red and yellow. Capsicum is called by different names in different places. Known as Chilli pepper, bell pepper and red or green pepper, the vegetable is widely used as a spice, medicine and of course, a vegetable. Capsicum tastes great when mixed in curries. It supplies the curries with a colourful look of savour. It is also rich in nutritional value and is also associated with numerous health benefits.
Capsicum is abundant in carotenoids such as Capsanthin, Capsorubin, Carotene and Lutein. Various useful proteins and fats are present in this vegetable. Vitamins A and C and provitamins E, P, B1, B2 and B3 dwells in capsicum. Steroidal Alkaloidal Glycosides (Solanine and Solasadine) and Scopoletin (Coumarin) are also found in this colourful vegetable.
Mucous membranes, eyes and skin merit much by eating capsicums. It provides our body with the strength to fight infections. Taking in enough capsicum enhances the cardiovascular health by bringing down blood pressure. The antioxidant properties of this vegetable neutralize the free radicals that are responsible for damaging tissue and cells. Capsicum is also gifted with various anti-inflammatory properties. By reducing the cholesterol level, it helps in warding off strokes and cardiac arrests. Eating capsicum results in increased metabolic rate and thus burns up excess calories.
People suffering from severe cold are often advised to make capsicum a main part of their diet. By stimulating the stomach secretions, digestion process is smoothened by capsicum. Moreover, this colourful delight is found to be good for diabetic patients. This vegetable has a laxative effect and is found to boost up the release of endorphins. It is also beneficial to health as it helps in lowering the level of triglycerides. So, by all means, capsicum truly deserves to be included in your daily salads.