Natural Health Care Tips

The pepper is consumed as well as vegetable, is actually the fruit of a plant. It differs in several varieties: green, yellow and red. But he must remember is that the color changes depending on the pepper as it is ripe or not it is green before it was ripe, turns yellow and then orange and finally red when ripe.

The most important nutrients that contain pepper:

* Vitamin C: who contributes to the health of our bones, teeth and gum and helps the body absorb iron, which contributes to good healing.
* Vitamin A: Promotes growth of bones and teeth, promotes healthy vision and protects against infection.
* Vitamin B6, B2 and B3, manganese or copper (for the raw green peppers).

And if you do not know how to cook, I have a few tricks and recipes for you:

* Fried, sauteed or grilled is generally chosen for this purpose varieties elongated and thin flesh.
* In brine or vinegar, it is the miniature peppers or banana peppers that you prefer.
* Stuffed: with meat, fish, rice or vegetables. They are usually peppered to four lobes, but the bull’s horn is ideal for this purpose.
* Pan-fried with seafood (scallops or squid), crushed tomatoes, garlic, fish stock and a spicy sausage cut into slices. Bake, uncovered, reserve seafood and sausage with hot, reduce the sauce and serve.
* If olive oil: roasting and peeling red and green peppers, cut into strips and cover with olive oil that has seasoned with crushed garlic and salt. Serve as antipasto, salads or on a bagel spread with cream cheese.
* In dip: simple raw pepper strips dipped in thick yogurt seasoned with fresh herbs make an excellent entry. Vary the colors.
* In omelets, ratatouille or paella, salads and sauces.
* In the Basque piperade: saute onions without browning, add tomatoes and small green sweet peppers (or, alternatively, strips of a large pepper), cook until the tomatoes have made their water. Beat eggs with a whisk; add the vegetables and cook just long enough they begin to freeze. Mince the Bayonne ham (or prosciutto), the blond to the pan and add the piperade. If desired, garnish with a pepper Epaulette.
* In soups and consumed.
* In the jellies and jams.

But beware, plus a little pepper and is longer and it will be safe. For cons, the more they are fleshy and rounded and they are sweet.

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