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Capsicum

In season

Food Description:

Capsicum are also known as sweet peppers. They come in a variety of colours dependant on how ripe they are. Starting green, they change to yellow, lime green and red. The red are the sweetest as they are the most ripe.
To buy, look for taut, smooth-skinned capsicum with no wrinkles or soft damp patches. They are best bought unpackaged so you can thoroughly inspect them.
Capsicums are great grilled and served with antipasto as an entree. You can also try pureeing grilled capsicum in a food processor to make a sauce or stuffed and baked in the oven.

General Information:

Category: Vegetable
To Buy: Look for taut, smooth-skinned capsicum with no wrinkles or soft damp patches. Best bought unpackaged so you can thoroughly inspect them.
To Store: Store for up to a week in the crisper section of the fridge.
Tips and Tricks: To peel grilled capsicum easily, place it whole under the grill turning it regularly until the skin blackens. Place it in a plastic bag to cool - the skin will fall off. One serve of capsicum is about one cup of sliced vegetable.

Nutrition (Per serve):

Weight (grams): 85
Carbohydrates, g: 3.6
Protein (g): 1.4
Saturated Fat, g : 0.0
Vitamin A: Often called the "anti-infective" vitamin, it protects the mucous membranes of the body, reducing chance of infection and enhancing the immune system's response. Necessary for growth and maintenenance of bones, teeth and body tissues and healthy foetal development, this vitamin is also important for night vision. Contraindications: Taken in excess will accumulate in the body.
Vitamin K: Vitamin K is used in the body to control blood clotting and is essential for synthesizing the liver protein that controls the clotting. It is involved in creating the important prothrombin, which is the precursor to thrombin - a very important factor in blood clotting. It is also involved in bone formation and repair. In the intestines it also assists in converting glucose to glycogen, this can then be stored in the liver. There are some indications that Vitamin K may decrease the incidence or severity of osteoporosis and slow bone loss. Contraindications: Be careful not to take too much Vitamin K in the last stages of pregnancy, since it could be toxic for the baby.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Negligible
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Energy (kJ): 99
Fibre, g:
Fat (g): 0.2
Monosaturated Fat , g: 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands. Contraindications: Large doses can cause diaorrhea or gas.
Potassium: Needed for normal growth and muscle and nerve contraction. Together with sodium regulates water and fluid balance in the body.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications. For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Very high

Cooking:

Cooking Tips: Grill capsicum and serve with antipasto entree. Puree the grilled capsicum in a food processor and serve as a sauce. Stuff them and bake in the oven.

Benefits the Following Health Conditions:*

Cold and Flus
Eye Problems

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.



Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.