PEPPERS! ah… such colorful vegetables, aren’t they? Did you know that green peppers can be non-mature red, orange, yellow or other colored peppers? I personally enjoy eating any of those colored ones, raw or cooked.
According to Dr. Oz, and other sources, eating raw bell peppers is best as cooking them reduces their nutrients. Tonight, we had a nice salad with loads of yellow and orange peppers, amongst other veggies.
Bell pepper is not only an excellent source of carotenoids, but also a source of over 30 different members of the carotenoid nutrient family. Bell pepper is a very good source of vitamin E at about 1.45 milligrams per cup, and it contains more than 30 different carotenoids, including excellent amounts of beta-carotene and zeaxanthin. Both of these carotenoids provide antioxidant and anti-inflammatory health benefits. These colorful vegetables will likely always be part of my weekly intake.