Red sweet pepper is one of the most common and traditional vegetables. Seemingly quite ordinary, pepper may surprise us pleasantly with its typical vitamin and mineral profile. Pepper is one of the best and richest sources of vitamin C in widespread food.

It is typical for it the presence of vitamin-mineral profile of three major antioxidant vitamins A, C, E.

Antioxidants are bioactive substances that can reduce the damages caused to our cells from free radicals.

Eating just one pepper per day, which weighs about 100 grams / 3.53oz and energy value 31 kilocaloroies, would provide you:

150% of the minimum recommended daily dose of vitamin C

100% of the minimum recommended daily dose of vitamin A / beta carotene /

10% of the minimum recommended daily dose of vitamin E

As well as:

8.4% of the minimum recommended daily dose Fiber

5% of the minimum recommended daily dose of iron

4.4% of the minimum recommended daily dose Potassium

Although at first sight the amount of vitamin E does not seem much, it is an impressive result to get it only by one pepper.

The combination of high levels of vitamins A, C, E ranks sweet red peppers on forefront in the list of antioxidant foods.

The ability to get antioxidants from natural and delicious food, not from supplements or selected fractions, is practically important. In number of research additives and selected fractions of antioxidants showed inconsistent, even negative results for our health, while enriching your diet with natural foods that contain full range useful for us biologically active substances would reduce the risk of many diseases, slow the aging process.

Increasing quantities of fruits and vegetables we consume, their diversity is a natural and accessible way to balance our diet, to enable our body to function properly, our immune system protects us effectively, growth and recovery functions of the body, our metabolism to run at full speed.

Our recipe for a salad or garnish of red sweet peppers:

roasted, peeled, with little olive oil, vinegar, seasoned with garlic and parsley