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Fit Foods: Surprising Bell Pepper Nutrition Facts and Health Benefits

By Rob Poulos...

When Christopher Columbus returned from his voyage to America, he brought back a surprising number of fruits and vegetables–including one vegetable he mistakenly thought was a pepper.  Now called the bell pepper, people worldwide consume this vegetable daily, often added to stir fries, pasta, or the dieter’s favorite, a cool, crisp salad.  For just 20 calories per 3.5 ounce serving, it’s definitely also figure-friendly.  Here’s what you need to know about this super vegetable.

Bell Pepper Nutrition Facts: Why It’s Heart and Figure Friendly

For a vegetable that boasts so many health benefits–it’s swimming with cancer-fighting antioxidants–it’s also incredibly low in calories.  Just 3.5 ounces of bell pepper will cost you 20 calories, no fat, and about 5 grams in carbohydrates.  Better yet, the carbohydrates are good–they’re also paired with fiber, which means this is a healthy carb that’s good for your heart.

But its nutrition doesn’t end there.  As well as being low in calories and fat, bell peppers (especially red) contain a staggering around of vitamin C–209 milligrams to be exact, about three times more than an orange.  That exceeds your daily dietary requirement for vitamin C, and you can get this just by biting into a ripe, red bell pepper.  Better yet, it’s sweet, not bitter or hot like other peppers.

But this isn’t the only reason to eat up: As well as having plentiful amounts of vitamin C, bell peppers are also packed with health-boosting vitamins such as vitamin B6, vitamin A, vitamin B2 and vitamin B3.  It also contains other helpful nutrients such as folate, magnesium, and phosphorus.

Bell Pepper Health Benefits: Get Thin And Healthy Fast!

Now here’s something sweet: Because bell peppers are rich in vitamins, expect antioxidant levels to be high as well.  Research indicates that antioxidants may have a protective effect against free radicals, which can damage cells and increase a person’s risk for cancer.

While eating nothing but vitamin C foods can’t eradicate your risk of cancer, adding a bell pepper or two to your daily diet is a good way to minimize your risk.  It may also have a protective effect against heart problems such as heart disease–and with the addition of fiber, your risk is doubly decreased.  You’re also more likely to have a healthier digestive system thanks to fiber, which helps regulate it.

Eating a lot of vitamins just isn’t great for cancer prevention either: Research shows it’s also good for protecting against infections.  Vitamin A, C, and E all work together to improve your immunity, and a strong immune system is better adept at fighting off bacteria.  If you have a condition that lowers your immunity, then eating vegetables rich in these vitamins can help protect against infection, such as bell peppers.

Also, let’s not forget the biggest benefit of it–weight regulation.  With just 20 calories per 3.5 ounce serving, even overindulging won’t have an impact on your weight.  So eat up–it’s good for you, and it’s very tasty too!

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4 Comments Add yours

  1. Mogi

    I had no idea how this pepper was helpful for those who need especially people had stroke and who have problems with cholosterol.

  2. Margaret

    I make Bell Pepper soup at least once a week in the winter for dinner. I
    don’t think it helps with getting the weight off unless I change my intake of food for the day. I take 3 bags of frozen bell pepper strips along with one bag of cauliflower put everything in a roasting pan with garlic, red cayenne pepper, & drizzled Olive oil. I roast for 45min. I then blend everything and heat a pot of 1cup of vegetable broth as I’m adding my blended bell peppers. It’s ready to eat in about 15min.

    • anthony

      Hello, A better tastier more healthy way to do this soup is…..you take 3 red 3 yellow 3 orange peppers cut the stem rom the top and rinse out all the seeds from inside heat your oven to 450 and cook they whole peppers till they are Burned brown on the outside…wait 5 minutes then peel the skin off boil i liter of bottled water or vegie broth and one vegetable boulion cube toss your peppers in the broth add 2 table spoons of olive oil tb of black prpper and some salt then blend with a soup blender…..trust me it tatses so much better fresh and is 20 times more healthy than nast frozen vegies cheers enjoy

  3. Nick

    to cut outcholeosterol completely and really add to the health benefits of the fajitas i def reccommend using sliced portabella mushroom caps marinaded in a balsamic vinegar marinade…it is so good and it packs so many nutrients

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