{"id":19363,"date":"2023-07-19T08:06:59","date_gmt":"2023-07-19T08:06:59","guid":{"rendered":"https:\/\/quebecnaturopath.com\/articles\/?p=19363"},"modified":"2023-07-22T03:51:40","modified_gmt":"2023-07-22T03:51:40","slug":"super-vegetables-red-peppers-poivron-rouge","status":"publish","type":"post","link":"https:\/\/quebecnaturopath.com\/articles\/super-vegetables-red-peppers-poivron-rouge\/","title":{"rendered":"Super Vegetables: RED PEPPERS (Poivron rouge)"},"content":{"rendered":"

Traduction en fran\u00e7ais ci-dessous.<\/strong><\/em><\/span><\/p>\n

The red bell pepper (also known as capsicum) is botanically a fruit; however, they are considered as vegetables in the culinary context. It originates from the nightshade family closely associated with chili peppers, tomatoes, and breadfruit, all of which are local to Central and South America.<\/p>\n

Other than red, bell peppers also exist in green, yellow and orange. Green peppers are actually unripe red peppers. They have a slightly bitter taste, with less content of vitamin C and vitamin A compared to the red as they are not fully ripened. This pepper is full of nutrients as seen below. Red bell peppers taste sweet with many benefits to health such as:<\/p>\n

1. High in vitamin C.<\/strong><\/p>\n

Vitamin C is crucial to health. Firstly it is a powerful antioxidant and therefore helps eradicate harmful free radicals. Vitamin C also helps with the absorption of iron. It is advised to consume iron-rich foods with a food or beverage rich in this vitamin to enhance absorption, especially if you are deficient in iron.<\/p>\n

2. Great source of vitamin B6 and folate.<\/strong><\/p>\n

Folate has crucial in the body in making red blood cells and therefore is important in the management and prevention of anemia. Vitamin B6 is important in supporting the conversion of food we eat into energy and also important for cognitive function.<\/p>\n

3. High in Vitamin A<\/strong><\/p>\n

Vitamin A supports healthy eyesight, by producing pigments in the retina of the eye. It is great for night vision. The vitamin also aids in the formation and maintenance of healthy teeth, skeletal and soft tissue, mucus membranes, and skin.<\/p>\n

4. Rich in antioxidants.<\/strong><\/p>\n

As well as the high content of vitamin A and C, this pepper also contains lycopene; another powerful antioxidant. Lycopene is responsible for the red color. Red peppers contain a great amount of lycopene, which has been shown to help prevent certain cancers.<\/p>\n

Red peppers can be enjoyed eaten cooked or raw. They can be added into a salad, in sandwiches, to meals, stuffed, made into a soup or even juiced! They can be sauteed, steamed, roasted, grilled or sizzled. When choosing red bell peppers, ensure they are well shaped, firm, and glossy. Avoid ones with wrinkly skins and look for one with fresh green stems. It is advised to go for heavier bell peppers as these will be juicier. Do not buy if they have blemishes, black spots or are bruised.<\/p>\n

To maintain the freshness, red bell peppers are best stored in the refrigerator, in a clear plastic bag and not on the counter.<\/p>\n

One cup (149g) of chopped red pepper contains:<\/strong>
\n
\nCalories 46
\nCarbohydrate 9.4g
\nDietary Fiber3.1g
\nFat 0.4g
\nProtein 1.5mg
\nVitamin A 4666 IU
\nVitamin C 190mg
\nVitamin E 2.4mg
\nVitamin K 7.3mcg
\nThiamin 0.1mg
\nRiboflavin0.1mg
\nNiacin1.5mg
\nVitamin B6 0.4mg
\nFolate 68.5mcg
\nPantothenic Acid 0.5mg
\nCalcium 10.4mg
\nIron 0.6mg
\nMagnesium 17.9mg
\nPhosphorus 38.7mg
\nPotassium 314mg
\nSodium 6.0mg
\nZinc 0.4mg
\nManganese 0.2mg
\nSelenium 0.1mcg<\/p>\n

<\/p>\n

L\u00e9gumes super puissants: POIVRONS ROUGES<\/h5>\n

Hachez une tasse de poivrons rouges et vous obtiendrez plus de deux fois plus de vitamine C que dans une orange de taille moyenne, plus beaucoup de b\u00eata-carot\u00e8ne et de fibres. Le poivron rouge est botaniquement un fruit, mais est consid\u00e9r\u00e9 comme un l\u00e9gume dans le contexte culinaire. Il provient de la famille des morelles \u00e9troitement associ\u00e9es aux piments chili, aux tomates et aux fruits \u00e0 pain, qui sont tous locaux en Am\u00e9rique centrale et en Am\u00e9rique du Sud.<\/p>\n

Outre le rouge, le poivron existe aussi en vert, jaune et orange. Les poivrons verts sont en fait des poivrons rouges non m\u00fbrs. Ils ont un go\u00fbt l\u00e9g\u00e8rement amer, avec moins de vitamine C et de vitamine A que le poivron rouge. Ce poivron est plein d’\u00e9l\u00e9ments nutritifs comme on le voit ci-dessous. Les poivrons rouges ont un go\u00fbt sucr\u00e9 avec de nombreux bienfaits pour la sant\u00e9 tels que :<\/p>\n

    \n
  1. la teneur \u00e9lev\u00e9e en vitamine C.<\/strong><\/li>\n<\/ol>\n

    La vitamine C est cruciale pour la sant\u00e9. Tout d’abord, c’est un antioxydant puissant et aide donc \u00e0 \u00e9radiquer les radicaux libres nocifs. La vitamine C aide aussi \u00e0 l’absorption du fer. Il est conseill\u00e9 de consommer des aliments riches en fer pour am\u00e9liorer l’absorption, surtout si vous \u00eates carenc\u00e9 en fer.<\/p>\n

      \n
    1. L’ excellente source de vitamine B6 et d’acide folique.<\/strong><\/li>\n<\/ol>\n

      L’acide folique joue un r\u00f4le crucial dans la production des globules rouges dans l’organisme et joue donc un r\u00f4le important dans la prise en charge et la pr\u00e9vention de l’an\u00e9mie. La vitamine B6 est importante pour soutenir la conversion des aliments que nous mangeons en \u00e9nergie et aussi pour la fonction cognitive.<\/p>\n

        \n
      1. La teneur \u00e9lev\u00e9e en vitamine A<\/strong><\/li>\n<\/ol>\n

        La vitamine A favorise une vue saine, en produisant des pigments dans la r\u00e9tine de l’\u0153il. Il est id\u00e9al pour la vision nocturne. La vitamine aide \u00e9galement \u00e0 la formation et au maintien de dents saines, de tissus squelettiques et mous, de muqueuses et de la peau.<\/p>\n

          \n
        1. Riche en antioxydants.<\/strong><\/li>\n<\/ol>\n

          En plus de sa haute teneur en vitamines A et C, ce poivre contient \u00e9galement du lycop\u00e8ne, un autre antioxydant puissant. Le lycop\u00e8ne est responsable de la couleur rouge. Les poivrons rouges contiennent une grande quantit\u00e9 de lycop\u00e8ne, dont il a \u00e9t\u00e9 d\u00e9montr\u00e9 qu’il aide \u00e0 pr\u00e9venir certains cancers. Les poivrons rouges se d\u00e9gustent cuits ou crus. On peut les ajouter \u00e0 une salade, \u00e0 un sandwich, \u00e0 un repas, \u00e0 une farce, \u00e0 une soupe ou m\u00eame \u00e0 un jus ! Ils peuvent \u00eatre saut\u00e9s, cuits \u00e0 la vapeur, r\u00f4tis ou grill\u00e9s.<\/p>\n

          Lorsque vous choisissez des poivrons rouges, assurez-vous qu’ils sont bien form\u00e9s, fermes et brillants. \u00c9vitez celles qui ont la peau rid\u00e9e et recherchez-en une avec des tiges vertes fra\u00eeches. Il est conseill\u00e9 d’opter pour des poivrons plus lourds car ils seront plus juteux. Ne les achetez pas s’ils ont des imperfections, des taches noires ou s’ils sont meurtris. Pour conserver leurs fra\u00eecheurs, les poivrons rouges se conservent mieux au r\u00e9frig\u00e9rateur, dans un sac de plastique transparent et non sur le comptoir.<\/p>\n

          Une tasse (149 g) de poivron rouge hach\u00e9 contient :<\/strong>
          \n
          \nCalories: 46
          \nGlucides: 9.4g
          \nFibres alimentaires: 3.1g
          \nLipides: 0.4g
          \nProt\u00e9ines: 1,5 mg
          \nVitamine A: 4666 UI
          \nVitamine C: 190mg
          \nVitamine E: 2.4mg
          \nVitamine K: 7.3mcg
          \nThiamine: 0.1mg
          \nRiboflavine: 0.1mg
          \nNiacine: 1.5mg
          \nVitamine B6: 0.4mg
          \nFolate: 68.5mcg
          \nAcide pantoth\u00e9nique: 0.5mg
          \nCalcium: 10.4mg
          \nFer: 0.6mg
          \nMagn\u00e9sium: 17.9mg
          \nPhosphore: 38.7mg
          \nPotassium: 314 mg
          \nSodium: 6,0 mg
          \nZinc: 0.4mg
          \nMangan\u00e8se: 0.2mg
          \nS\u00e9l\u00e9nium: 0.1mcg<\/p>\n","protected":false},"excerpt":{"rendered":"

          Traduction en fran\u00e7ais ci-dessous. The red bell pepper (also known as capsicum) is botanically a fruit; however, they are considered as vegetables in the culinary context. It originates from the nightshade family closely associated with chili peppers, tomatoes, and breadfruit, all of which are local to Central and South America. Other than red, bell peppers […]<\/p>\n","protected":false},"author":2,"featured_media":19364,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"pagelayer_contact_templates":[],"_pagelayer_content":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6,154],"tags":[],"class_list":["post-19363","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-association-quebec-aqtn-other-posts","category-super-power-foods"],"aioseo_notices":[],"yoast_head":"\nSuper Vegetables: RED PEPPERS (Poivron rouge) - Articles pour compl\u00e9menter la formation du naturopathe qu\u00e9b\u00e9cois<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/quebecnaturopath.com\/articles\/super-vegetables-red-peppers-poivron-rouge\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Super Vegetables: RED PEPPERS (Poivron rouge) - Articles pour compl\u00e9menter la formation du naturopathe qu\u00e9b\u00e9cois\" \/>\n<meta property=\"og:description\" content=\"Traduction en fran\u00e7ais ci-dessous. The red bell pepper (also known as capsicum) is botanically a fruit; however, they are considered as vegetables in the culinary context. It originates from the nightshade family closely associated with chili peppers, tomatoes, and breadfruit, all of which are local to Central and South America. 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The red bell pepper (also known as capsicum) is botanically a fruit; however, they are considered as vegetables in the culinary context. It originates from the nightshade family closely associated with chili peppers, tomatoes, and breadfruit, all of which are local to Central and South America. 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