CULTURE AND TOURISM ON-LINE MAGAZINE
- FEBRUARY 2018 -
HOME - Puglia - Apulian Cooking - Peppers Super-concentrated with vitamin C
Apulian Cooking
MEDITERRANEAN DIET
Peppers
Super-concentrated with vitamin C
They have more vitamin C than oranges, and contain many other vitamins and minerals.
They are more easily digested when peeled or eaten raw
by Novella Pranzo
SHARE Facebook Twitter

Peppers. Photo by Dario Ersetti

Stuffed Pepper Rolls

 

4 servings:

 

- 4 peppers, red and yellow

- 300 g of fresh bread crumbs

- 2 eggs

- 100 g of grated Pecorino cheese 

- 2 cloves of garlic 

- 2 salted anchovies, rinsed 

- 1 hot red pepper

- a handful of capers 

- parsley 

- fresh basil leaves

- salt

- pepper

- extra virgin olive oil

 

 

 

 

Nutrition facts per serving:

 

- energy: 498 Kcal

- protein: 17 g

- lipids: 26.5 g

- carbohydrates: 50 g

- sugars: 8 g

- fiber: 3 g

 

 

      Will I digest it or won’t I? This is the reason why a food that is so tasty and versatile isn’t used very often in the kitchen, and instead is put aside and avoided, especially in the evening. And it is true that peppers can be difficult for many people to digest but this situation can be improved if the pepper’s skin and seeds are removed, or if it is consumed, albeit in very small quantities, raw. And of course we must always remember – a rule which also applies to all foods – to chew it very well.

      Apart from this precaution, peppers are highly desirable for their countless qualities, as well as their taste and the possibility to make many exquisite dishes. Their vitamin C content exceeds that of oranges! They are also low in calories as is the entire category of vegetables (except when we add, as in the case with this tasty recipe, bread, cheese, eggs, etc.). They have a high water content and are rich in vitamins and minerals such as phosphorus, magnesium, calcium and iron in large amounts, with only a trace of sodium.

      Do not underestimate their interesting carotene content (pro-vitamin A): 0.7 to 3.5 mg per 100 g of product (depending on the type of pepper; the red ones have the highest content).

      But, as mentioned before, their main characteristic is a high content of vitamin C: about 126 mg per 100 g of product.

      Peppers should play an important role in proper nutrition and a healthy diet. In fact, vitamin C and carotene are both antioxidants with beneficial effects that prevent premature aging, cancer and cardiovascular disease (vitamin C strengthens blood vessels and protects capillaries).

      One study has shown that extract of pepper inhibits the formation and action of some carcinogenic compounds such as nitrosamines, and that the consumption of peppers and other vegetables may reduce the risk of brain tumors (which are probably caused by nitrosamines).

      Thanks to their beta-carotene content, peppers have detoxifying and anti-aging properties that stimulate skin and mucous membrane regeneration, thereby delaying cellular aging. Finally, both vitamin K and the presence of flavonoids with their anti-hemorrhagic properties, help to keep veins and capillaries in good condition.

Related articles
Apulian Cooking   Stuffed pepper rolls
More articles
Apulian Cooking   Flour gnocchi with scrum Apulian Cooking   The scapece of Gallipoli Apulian Cooking   Cupeta An irresistibile delicacy Apulian Cooking   Simulata with mussels Apulian Cooking   Sardine fishballs Apulian Cooking   “Fruttone”, the other face of the pasticciotto Apulian Cooking   Potato and zucchini soup Apulian Cooking   Oven-baked pasta with eggplant and tomatoes Apulian Cooking   Filled wafers Apulian Cooking   Cuttlefish with artichokes and potatoes Apulian Cooking   Pisieddhri a cecamariti (Peas cecamariti-style) or Pisieddhri cu li muersi (Peas with fried bread) Apulian Cooking   Fish soup - Taranto style MEDITERRANEAN DIET   Fish A precious part of healthy eating Apulian Cooking   Puccia, pizzi and other delicacies Apulian Cooking   Troccoli with octopus sauce MEDITERRANEAN DIET   Octopus Few calories, good proteins Apulian Cooking   Cherry pistofatru MEDITERRANEAN DIET   Cherries, a miracle of goodness Apulian Cooking   Apostles’ fingers MEDITERRANEAN DIET   Ricotta Tasty, nutritious and light Apulian Cooking   Soup of cicerchie “alla pizzaiola” MEDITERRANEAN DIET   Cicerchia In pursuit of old-time flavors Apulian Cooking   Marzipan fruit Apulian Cooking   Troccoli with walnut sauce MEDITERRANEAN DIET   Walnuts Topping up on antioxidants Apulian Cooking   Spaghetti with clams and samphire MEDITERRANEAN DIET   Clams Low in calories, high in vitamins and minerals Apulian Cooking   Lecce’s “rustico” Apulian Cooking   Pot of spring vegetables MEDITERRANEAN DIET   Potatoes Apulian Cooking   Scarcella …one of the Easter delicacies MEDITERRANEAN DIET   Eggs, an extraordinary food Apulian Cooking   Marzotica …a taste of spring MEDITERRANEAN DIET   Marzotica ricotta For a calcium hit Apulian Cooking   Maritati with fresh breadcrumbs MEDITERRANEAN DIET   Anchovies A “poor fish” rich in goodness Apulian Cooking   Lentils with lampascioni (grape hyacinths bulbs) MEDITERRANEAN DIET   Lampascioni (Grape hyacinth bulbs) The viagra of the Ancients Apulian Cooking   Cakes An alternative to panettone and purceddhruzzi Apulian Cooking   Pasta with black chick peas from the Foggia Murge Apulian Cooking   “Olive leaves” Pasta with olives MEDITERRANEAN DIET   Olives, good and healthy Apulian Cooking   Green peppers with mussels MEDITERRANEAN DIET   Garlic A natural antibiotic Apulian Cooking   Spumone MEDITERRANEAN DIET   Everything you need to know about ice-cream Apulian Cooking   Apulian calzone Apulian Cooking   Foglie mischiate (mixed leaves) MEDITERRANEAN DIET   Wild herbs, precious for health Apulian Cooking   Baccalà with spunzali MEDITERRANEAN DIET   Onions, a concentration of beneficial properties Apulian Cooking   Artichoke parmigiana MEDITERRANEAN DIET   Artichokes …so tasty and precious for our health Apulian Cooking   Purceddhruzzi and carteddhrate to sweeten your Christmas MEDITERRANEAN DIET   Honey A prodigious food Apulian Cooking   Apulian focaccia MEDITERRANEAN DIET   Eulogy to carbohydrates Apulian Cooking   Red mullet with tomatoes MEDITERRANEAN DIET   Fish Protein of high biological quality Apulian Cooking   Poor Man’s style zucchini MEDITERRANEAN DIET   Zucchini An ideal summer food for the table Apulian Cooking   Pea soup MEDITERRANEAN DIET   Fresh peas Lots of vitamins and the taste of Spring Apulian Cooking   Almond paste Easter lambs MEDITERRANEAN DIET   Almonds So good …and precious for health and beauty Apulian Cooking   St. Joseph’s zeppole MEDITERRANEAN DIET   Sweets How to stay in shape without feeling deprived Apulian Cooking   Tubettini pasta with mussels MEDITERRANEAN DIET   Mussels 
For a full serving of minerals
 Apulian Cooking   Ciceri e tria (pasta and chickpeas) MEDITERRANEAN DIET   Chickpeas Precious for good health and very tasty too Apulian Cooking   Pittule MEDITERRANEAN DIET   Extra virgin olive oil elixir of health and beauty Apulian Cooking   Leccese Quince MEDITERRANEAN DIET   The innumerable qualities of quince Apulian Cooking   Lecce’s eggplant parmigiana MEDITERRANEAN DIET   Eggplant, depurative and very tasty Apulian Cooking   Burnt grain MEDITERRANEAN DIET   The tomato king of good health and beauty Apulian Cooking   Pasticciotto, a delight from Salento MEDITERRANEAN DIET   Pasticciotto Apulian Cooking   Purée of fresh fava beans with chicory from Galatina MEDITERRANEAN DIET   Fresh fava beans Chock full of energy and beauty Apulian Cooking   Orecchiette with broccoli rabe MEDITERRANEAN DIET   What makes them good for you…