Raw or cooked, the bell pepper is an ally for your health. Very rich in vitamin C, it provides 75% of the recommended daily intake (for 50 g). Also endowed with B6 vitamins, it is excellent for metabolizing proteins, activating the production of red blood cells, serotonin (which plays a role in mood regulation), dopamine and melatonin.
It is notably for its virtues antioxidants that the pepper is coveted. Antioxidants are known to play a preventive role against heart disease and cellular aging.
Don’t choose your pepper at random. Yellow, red or green: its color can be important. This is what explains everything Nathalie Majchera nutritionist and author followed by 100,000 Internet users, via her Instagram account.
Red pepper has 10 times more beta-carotene
According to the nutritionist, we should bet on the Red bell pepper. The latter largely dethrones green or yellow if we take into account its content in beta carotene. “ Replace yellow and green peppers with red peppers to increase your beta-carotene intake by 10 “, she suggests.
It is an antioxidant that stimulates the synthesis melanin, which gives a nice tanned complexion to the skin. This antioxidant also protects against free radicals. They are generated during exposure to the sun, but also when you are faced with stress and pollution for example.
Antioxidants will not only delay the aging of the skinbut they will also warn certain heart diseasesof the vision (such as cataracts and AMD) or even cancer including that of the breast.
Nathalie Majcher, however, advises do not forbid yourself from yellow and green peppers. ” Prioritize them all: eating healthy also means eating a variety of foods! “.
