Bell peppers cut cancer risk – and that’s not the only reason to have them

They pack more benefits than you can chew.


 A client of mine has been having a salad of cut bell peppers, all three — red, yellow and green — almost every day before her lunch for the past few years. She loves their tangy taste. That aside, the benefits she has been accruing thanks to this habit are massive. Peppers are an underrated, yet extremely nutritionally loaded vegetable. Botanically, they are a fruit, but nutritionally considered a vegetable.They come in all sizes and many colors — the most common being red, yellow and green. However, they are found more infrequently in orange, brown, white and lavender colours. Some pack heat, some taste a little sweet. And they all have a lot going for them. Low in calories, peppers are excellent sources of vitamins A and C, potassium, folic acid, and fibre. 250 grams give just 70 calories, three grams protein and a sizable 4-5 grams of fiber.
The sulfur content in bell peppers also makes them cancer-protective.
What I appreciate most about bell peppers is the extremely high concentration of antioxidants in them. One serving will give you more than your daily quota of vitamins A and C. C powers up your immune system and keeps skin youthful. It also helps keep arthritis at bay. And vitamin A, that is beta carotene, is not just great for your eyes but will also help you with anti-inflammatory benefits, and cut the risk of cancer by significantly reducing the free radical activity in your body.
Research has indicated that premenopausal women who ate two or more servings of foods rich in carotenoids each day reduce their risk of breast cancer extensively as carotenoids interfere with the estrogen hormone’s signalling ability….
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Source: Daily O 
Image: Open Clip Art