Nutritional value
All peppers are highly nutritious. They are especially rich in vitamin A and in the powerful anti-oxidants vitamin C and beta-carotene, and a good source of vitamin E and potassium. Because their plentiful folic acid and vitamin B6 combat homocysteine, which damages blood vessels, peppers help protect against heart attack and stroke. Red peppers are especially nutritious and are one of the few good sources of lycopene (Nutrition, 5 July).
Using peppers
Slice peppers at the last moment, as vitamin C is destroyed when cut surfaces are exposed to oxygen; chilling them well beforehand slows down vitamin C destruction. Because cooking also destroys vitamin C, cook until only just tender.
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