Red, yellow and green peppers: a nutritionist tells us which is the most dangerous

Red, yellow, and green peppers enrich the taste of various dishes. But few people know that, in addition to its beneficial properties, it contains a toxic substance called solanine.

Its amount decreases as the fruit ripens: green is an immature form, yellow is an intermediate state, and red is the true color of ripe pepper. Accordingly, green has much more solanine than yellow and red, according to ilgiornaledelcibo.it.

Nowadays, you can choose and get peppers of the color you want directly. However, according to nutritionist Federica Portalez, summer is the only season during which it should be consumed. It is not recommended to eat peppers grown in greenhouses in the off-season. Only the sun and high summer temperatures can reduce the amount of solanine below the toxicity level.

Useful properties of pepper

In terms of nutritional properties, peppers are particularly rich in vitamin C but also contain many other substances that are equally essential for health, such as proteins, mineral salts, sugar, and numerous vitamins, including provitamin A, B vitamins, and vitamin P.

Depending on the color, the amount of vitamins varies slightly: yellow peppers have more vitamin K, red peppers have more vitamin C, and green peppers are the richest in chlorophyll.

Digestibility of pepper

It largely depends on how it is consumed. As the nutritionist explains, in most cases, pepper is better absorbed when eaten raw or cooked in oil (in a frying pan with garlic or onions). In addition, lemon or vinegar can be added for greater effectiveness.

Combinations are also important: pepper is ideal with white meat and fish, but it is more difficult to digest if eaten with eggs, legumes, or cheeses. Finally, it is ideal with pasta, couscous, rice, or other grains.

Effects on the body

Cooked roasted peppers have a noticeable effect on peristalsis, which makes them especially suitable for constipation to improve bowel function. However, due to its laxative effect, it is contraindicated for those who suffer from colitis or other pathologies, such as diarrhea, Crohn's disease, and diverticulitis. Pepper can also aggravate the symptoms of gastritis.

On the other hand, it is recommended for those who want to lose weight because it is very low in sugar. In addition, it has a diuretic and draining effect, which is especially useful in case of water retention.

Peppers are often eaten raw in salads. The beneficial effects are the same as for a cooked product, but in raw form, all vitamins remain intact. In particular, the content of vitamin C will be higher.