Garden Peppers

Garden peppers

1 large garden pepper (green, fresh) contains:

22 cal;
1.2 gm protein (incomplete);
.2 gm fat;
4.8 gm carbohydrate;
9 mg calcium;
22 mg phosphorus;
.7 mg iron;
13 mg sodium;
213 mg potassium;
420 units A;
.08 mg B-1;
.08 mg 13-2;
.5 mg niacin;
128 mg C;
18 mg magnesium.

Garden peppers also known as bell peppers, sweet peppers, or sometimes in the Midwest as mangoes (not to be confused with the fruit mango) can be either green (immature) or red (ripe); both the red and the green are mild but piquant in flavor the red are not hotter than the green, except in color but the mature red peppers are generally somewhat richer in nutrients. Garden peppers are low in calories and carbohydrates and rich in vitamins and minerals, making them good for any diet whether served fresh, in salads, cooked as a vegetable, or served stuffed as a main course. These peppers are especially rich in vitamin C (red peppers provide twice as much C as do the green), a vitamin that aids in healing and preventing infections, strengthens connective tissues and walls of blood vessels, promotes the formation of healthy teeth, bones, and skin, and aids in reducing the duration and effects of many illnesses; and in vitamin A important in maintaining good eyesight, healthy skin, bones, and teeth, good appetite and digestion, the health of the linings of the nose, mouth, throat, and lungs, and normal liver function. Garden peppers also provide a good amount of minerals, especially potassium needed for good muscle tone, proper functioning of heart and nerves, many enzyme reactions necessary to health and growth, and an aid in preventing high blood pressure, low blood sugar, and water retention.