Capsicum
Capsicum

• Capsicum are really fruits but are prepared like vegetables.
• If left on the plant long enough we turn from green to red or gold. Other capsicums can also turn brown, purple or yellow.
• They belong to the same family as chillies but are much milder and sweet tasting.
• Paprika and cayenne pepper are different varieties of capsicums that are more suited to drying.
• Red capsicums contain a higher vitamin A and C content than green capsicums.
• Americans call capsicum ‘bell peppers’, but their correct name is capsicum.
• The heat from any hot pepper is concentrated in the interior veins near the seeds, not in the seeds like it is commonly believed.

Why Capsicum Are Good To Eat
• Red capsicums have very high levels of vitamin C - 1 capsicum has enough vitamin C to meet the daily needs of 10 people and yellow and green capsicums have nearly as much
•Red capsicums are also rich in beta carotene which the body converts to vitamin A, an excellent source of vitamin E and a good source of folate (one of the B vitamins).
•One red capsicum contains almost the equivalent of almost 2 teaspoons of natural sugar, which is why it tastes so sweet and delicious. Yellow capsicums are sweet with natural sugars too, but green capsicums have much less sugar, so they’re a little more bitter.

The first record of their cultivation was about 5000 BC. The explorer Christopher Columbus took us from the West Indies back to Spain with him. From there we spread rapidly throughout Africa, India and Asia and then very much later to Australia. It was the European and Asian migrants to Australia who have been responsible for our increased popularity over the past 20 years.

Source:Fresh for kids & Five Reasons to eat capsicum

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