What we call "capsicum" the USA calls "bell peppers" which makes for a very confusing pizza order.
As it turns out the scientific name for the capsicum is actually Capsicum Annuum so it seems the Aussie vernacular isn't so strange after all.
Call them what you like, capsicums have a bunch of health benefits that are worth looking into as we chop them up for our summer salads or grill them on the barbie.
First and foremost, capsicums are botanically referred to as a fruit. While we may not keep them in the fruit bowl between the apples and bananas, they come from a flowering plant and the capsicum itself has seeds inside it. In this way they are similar to eggplants, tomatoes. apples and pomegranates. From a culinary point of view, they are usually put in the salad vegetable grouping.
Secondly they contain quite a high dose of vitamin C (especially when eaten raw), as well as carotenoids, B-group vitamins, fibre, vitamin E, potassium, vitamin K, phosphorous and magnesium.
Their wealth does not stop there. They're also a source of phytonutrients, for brain function and the circulatory system, ferulic acid for anti-ageing, and luteolin for cognitive function, anti ageing and brain health.
Red capsicums come out the winner in the red versus green versus yellow race. With red capsicums containing higher amounts of vitamins than the other varieties, plus they're also sweeter than their siblings which makes them more attractive to eat raw.
All capsicums grow from the same source with their colour depending on how long they've been allowed to ripen on the plant.
A big source of antioxidants, the humble capsicum is good for the skin, has anti-inflammatory qualities, helps with immunity and assists respiratory health.
Three cheers for Capsicum Annuum!
Is it a capsicum or bell pepper in your house?
Do you eat capsicum?
How do you serve it up to your family?
Information sources: Yours Magazine October 2016, www.perfection.com.au; www.Quora.com;
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