Sicilian square yellow pepper Kg.1/ kg 1.2

Sicilian square PEPERONE at Kg

Characteristics

The sicilian yellow pepper is a vegetable that is consumed very gladly at the table both raw and cooked! Taste, fresh, sweet, is an ally for health, a powerful antioxidant: in fact helps to defend the body from the action of free radicals! It is also a healthy touch for the skin, for the maintenance of sight, and immune system. Try it raw in salad or baked in the oven with meatballs... what goodness!

Properties and benefits of yellow peppers

Discover all the secrets of this fabulous product!

Their antioxidant properties, due to the high content of vitamin A, C and betacarotene, combined with those diuretics and purifying make pepper a vegetables very chosen in the italian tables.

The pepper in every color, red or green yellow, it is essential for the mediterranean diet also for the supply of mineral salts, especially potassium, and for this reason a perfect ally of the health of the cardiocircolatory system.

I also know the high fiber content, and for this reason they are perfect for laxative actions and to increase the sense of satiety.

Contraindications

Peppers are contraindicated in case of intolerance or allergies and for problems such as: gastric ulcers, gastroenterocolitis, gastroduodenali.

Nutritional values and calories

Best ally for vitamin C, far exceeds the amount of vitamin C that have citrus fruits. Rich in vitamins of group B, mineral salts, mainly potassium, but also iron, phosphorus, sodium and calcium. For 100 grams of product the calorie intake is only 31 calories.

CREAM OF YELLOW PEPPER

A FIRST PLANNING HEART

1. Ingredients:
2. 2 yellow peppers
3. 1 small white onion
4. 1 carrot
5. 1 potato
6. 1 tablespoon extra virgin olive oil
7. salt q.b.

After washing vegetables, remove the celery filaments and cut into cubes. Next, peel the onion, peel the carrot and cut all in cubes. Take a saucepan and add two tablespoons of extra virgin olive oil. Add celery, carrots, raw onions and place everything on low medium heat. Cover and cook until the vegetables are soft. Salt slightly. Meanwhile, cut the pepper into cubes after removing the seeds inside. Add the bald potato and cut into small pieces.

At this point join the pieces of potatoes and peppers to the vegetables in the pan and, always leaving covered and on low medium heat, let flavor for about five minutes. Cover with water (the vegetables must be just covered) and cook for about twenty minutes or until the vegetables become very tender. Blend all the mixture once cooked. Put on your cream with a raw extra virgin olive oil thread or add parmesan or finely cut parsley and your dinner will be ready to be eaten! If you want to nibble something, I suggest you jump into the bread pan cut into cubes with a spoon of Parmesan Grana!