Peppers belong to the nightshade family, to which tomatoes and aubergines also belong. They are available in different colours -red, green and yellow- and in numerous varieties:

– California pepper: thick flesh and large size, it can be eaten raw, in salads, roasted, and as an ingredient in stews and casseroles.

– Italian pepper: elongated shape and thin skin, bright green and intense red.

– Sweet bite peppers: small and sweet, with red, yellow and orange colours. They are consumed fresh due to their high sweetness.

– Hot pepper: small and of varied colour -red, yellow and green-. They are consumed fresh, in some sauces, and in pickles.

Peppers are a vegetable rich in water, carbohydrates and fibre. They are low in calories, providing almost 28 kilocalories per 100 g, and are a great source of antioxidants, especially in red peppers, due to their vitamin C and carotene content. They provide minerals such as potassium, magnesium, phosphorus and calcium.

All this makes them a very healthy food, which aids weight loss, has antioxidant properties, a diuretic effect and helps with eye care. In addition, its folic acid content makes it a very suitable food for pregnant women.