Bell Pepper

Peppers are native to Mexico, Central America, and northern South America. Their seeds were imported to Spain in 1493, and from there, spread to Europe and Asia. Even though bell peppers are fruits (botanically speaking), they are considered vegetables in culinary contexts, and unlike the regular pepper that is known for its spicy “kick”, the bell pepper is the only member of the genus Capsicum that does not produce capsaicin. These peppers make a yummy sauté with onions, not to mention that they can be stuffed, grilled, placed on sandwiches, or simply sliced for a fresh, flavorful, and crunchy snack. Besides, regular consumption of foods rich in vitamin C, like bell peppers, which contain more than twice the vitamin C of an orange, helps protect against scurvy, boosts the immune system, lowers inflammation in the arteries that leads to heart disease, diabetes, and cholesterol build up, and scavenges harmful free radicals from the body. Other nutritional benefits of these peppers include thiamin, niacin, folate, magnesium, and copper.