Little known hot facts about Pepper

Peppers are called sweet peppers or bell peppers and come in a variety of colours.

Peppers are HOT

Peppers are low in calories, have no fat, and are no sodium (mineral) and cholesterol-free (you knoe what and how important ) it is. It has got a great source of vitamin C and phytochemicals with antioxidant properties. When comparing the nutritional values of red peppers versus green, studies show that red have significantly higher levels than than the green variety. Red peppers also contain lycopene (like tomatoes) that help protect against cancer and heart diseases.

Pros and Cons

*Pro-

Low in saturated fat, cholesterol and sodium.

High in dietary fibre, vitamin A, vitamin C, vitamin E, vitamin K, vitamin B6, potassium, manganese, thiamin, riboflavin, niacin, pantothenic acid and magnesium.

Peepers are ideal forMaintaining optimum health and weight loss.

*Cons-

It does not help you to gain weight.

source

Recipe With Pepper

You can find interesting recipes with these web links -

http://recipes.lovetoknow.com/wiki/Category:Pepper_Recipes

http://southernfood.about.com/od/stuffedpepperrecipes/Stuffed_Pepper_Recipes.htm

http://www.pepperfool.com/recipe_home.html

http://www.bbc.co.uk/food/recipes/database/stuffedpepper_71246.shtml

The best loved root vegetable-Carrots

Years before, vegetables were often served merely as an accessory to meat. But carrots always made an appearance, often overcooked but still eaten. Young carrots braised in butter are intensely flavoured and sweet, while steamed carrots are tender. Carrots grated into salads taste fresh and clean, while in casseroles, they are savoury with the characteristic carrot flavour. In soups they are fragrant and mild, and in cakes their flavour can hardly be detected, yet their sweetness adds richness.
The orange-coloured taproot of the carrot contains a high concentration of beta-carotene. Beta-carotene is a substance that is converted to vitamin A in the human body. A 1/2 cup serving of cooked carrots contains four times the recommended daily intake of vitamin A in the form of protective beta-carotene. Betacarotene is also a powerful antioxidant effective in fighting against some forms of cancer, especially lung cancer. Current research suggests that it may also protect against stroke, and heart disease. Carrots are also a very good source of dietary fibre, vitamin C, vitamin K, foliate and manganese, and a good source of vitamin B6, pantothenic acid and iron. But to obtain maximum benefit it is best to eat them raw.

Kiwi :The lesser known fruit

Formerly known as Chinese gooseberries, Kiwis are now extensively grown all over the world. These cylindrical fruits, are covered with a light brown fuzzy skin, which looks rather dull in comparison with its beautiful bright green interior. The flavour is delicate, yet refreshing and tangy.

Nutrition-wise, kiwi fruits contain about as much potassium as bananas, and also contain 1.5 times the DRI for Vitamin C. It is also rich in Vitamins A and E, and its black seeds can be crushed to produce kiwi fruit oil, which is very rich in Alfa-Linoleic Acid (an important Omega-3 essential fatty acid). Studies have proven that kiwi fruits are useful in improving conditions of asthmatic children, and in decreasing the probability of colon cancer by providing a good amount of dietary fibre. Please be aware that kiwi fruits can be allergic to some individuals, since they contain the protein-dissolving enzyme actinidin. The most common symptoms include itching of the mouth, lips and palate, but can range to a more severe level such as wheezing or collapsing.

Healthy E

Wrinkle-free skin, ravishing raven locks—all courtesy vitamin E.

This anti ageing, fatsoluble vitamin is also known as tocopherol .
There’s more to vitamin E than simply countering wrinkles.

Vitamin E : An excellent antioxidant, it helps the cells to function better. It also provides oxygen to the tissues. It’s needed for reproduction, fertility and vigour. It helps dissolve blood clots and prevents their formation, thus countering vessel blockages. It prevents formation of excessive scar tissues and, in some cases, even melts them away. It prevents heart disease, asthma and arthritis. It’s beneficial in treating menstrual cramps.

Peas, Peas !

When most people think of peas, they remember them as the food that they loved to hate when they were children, yet one that was extremely fun to play with on their plates. Yet, many of them have become adults and learned to appreciate this vibrant and delicious legume due to its wonderful taste and texture. There are generally three types of peas that are commonly eaten: garden or green peas, snow peas and snap peas. Garden peas have rounded pods that are usually slightly curved with a smooth texture and vibrant green colour. Inside them are green rounded pea seeds that are sweet and starchy in taste.
Green peas provide nutrients, including vitamin C, which are instrumental in helping to prevent the development of cancer. A high intake of vitamin C has been shown to reduce the risks for virtually all forms of cancer, including leukemia, lymphoma, and lung, colorectal, and pancreatic cancers as well as sex hormone-related cancers like breast, prostate, cervix, and ovarian cancers. Vitamin C is your body’s first and most effective line of antioxidant protection. Vitamin C protects cell structures like DNA from damage; it helps the body deal with environmental pollution and toxic chemicals; it enhances immune function and it inhibits the formation of cancer-causing compounds in the body.
* All peas are good sources of vitamin A, C, folate, iron and phosphorus

* Frozen peas retain their colour, flavour and nutrients better than canned ones and are lower in sodium

* Peas freeze beautifully if they are fresh. Fresh frozen peas do not need to be cooked upon thawing. Just add to soups, stews or heat briefly before serving

* Green peas provide nutrients that are important for maintaining bone health. They are a very good source of vitamin K1, which activates osteocalcin, the major noncollagen protein in bone. Osteocalcin anchors calcium molecules inside the bone .