Jan 13, 2011


Capsicum is a vegetable that comes in an exciting range of colors, like green, red and yellow. Known by a number of names, like chilli pepper, bell pepper and red or green pepper, the vegetable is used as a spice, medicine.

Nutritional Value of Capsicum

Carotenoids (Capsanthin, Capsorubin, Carotene and Lutein)

Proteins, Fats, Vitamin A, Vitamin C, Provitamins

Health & Nutritional Benefits of Eating Capsicum

Beneficial to the mucous membranes, eyes and skin.

Helps wards off infection.

Promotes cardiovascular health, by helping lower blood pressure.

It has antioxidant properties that neutralize the free radicals responsible for damaging tissue and cells.

It has anti-inflammatory properties.

Helps reduce cholesterol and thus, is effective in warding off strokes and heart attacks.

Speeds up the metabolism and helps burn more calories.

Good for treating colds and fevers.

Stimulates stomach secretions and improves digestion.

It has a laxative effect.

Triggers the release of endorphins (feel –good hormones). 

Good for diabetics.

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