What vitamins does paprika contain? How to grow it and what are its effects?

We have prepared an extensive article on peppers, their types, health benefits, practical advice for growing, storing, harvesting and much more.

Capsicum is an annual plant that has a straight, branching stem and glossy, oval leaves.

The leaves sprout white flowers on short stalks. After flowering, they turn into red, yellow or green berries (depending on the subspecies of pepper).

Peppers are native to tropical and subtropical regions of South and North America.

It was introduced to Europe by the Spanish in the 15th century.

Peppers can be characterised as bright green, red and yellow plants.

Because it is best suited to warm and humid climates, it can now also be grown in North Africa, Asia and the Mediterranean.

The fresh or dried fruits, which are used as spices and vegetables, are mainly referred to as paprika.

It is a fruiting vegetable and is therefore usually eaten raw as a fresh vegetable or in dishes.

It is used in various forms, for example in the form of red ground powder as a spice, to colour and flavour dishes.

Capsicum is an annual plant and is grown for its fruit.

Regular irrigation and the warm climate that paprika requires are best suited to its growth.

It therefore thrives best in southern areas where it is successfully grown.

Types and varieties

There are thousands of varieties of peppers from almost every corner of the planet. They differ in shape, size, flavour, texture and colour of the fruit, as well as in the growth and shape of the peppers themselves.

Depending on their use, they are divided into capsicums (sweet, fleshy, non-hot peppers), classic hot or non-hot peppers and chillies (small, aromatic, hot peppers).

Peppers have a bushy growth habit, which means they can grow up to 1 metre high (more in warm climates or in a greenhouse).

According to their genetic make-up, peppers can be divided into:

• hybrids
• indigenous varieties
• capsicums

Hybrids are crosses of different varieties.

They have the advantage of high productivity, early ripening and higher resistance to various diseases.

The peppers found in supermarkets are hybrids, as are the pre-grown seedlings offered by retailers.

Native varieties - the great advantage of these varieties is their better, more complex flavour and high genetic stability.

This stability makes it possible to use the seeds from the grown peppers to plant the same variety for the next season, which is not possible with hybrids.

Another division that can be encountered is into field and greenhouse peppers.

Field peppers in particular are characterised by earlier ripening and a higher tolerance to low temperatures than greenhouse peppers.

When growing peppers outdoors, it is advisable to choose early varieties that can produce as many fruits as possible during the short growing season.

Capsicums belong to the group of cultivars of annual peppers (Capsicum annuum). They are characterised by their lack of pungency but sweet taste.

The colour of the caper is purple to red. It has an oblong shape and thick fruit walls.

Peppers are one of the most popular vegetables. They contain many health benefits, such as:

• alkaloid capsaicin
• essential oil
• carotenoid dyes
• vitamins(vitamin C, provitamins A and B2)
• sugars
• fatty oil in the seeds
• phosphorus
• calcium
• iron
• antibiotic substances

Capsaicin, which is contained in peppers, is particularly characterised by its pungency and pungency.

In appropriate doses, it aids the secretion of gastric juices and increases intestinal preistalsis and diuresis.

It is beneficial in diseases of the digestive tract and in convalescence.

Consumption of peppers also increases appetite and helps the production of gastric juices.

Higher doses of consumption can be irritating. They can cause diarrhea.

Red peppers can be considered the healthiest because of their vibrant colour due to the carotenoid lycopene (which fights free radicals that enter the body after contact with various toxins).

It is possible that it has a beneficial effect on the prevention of certain cancers, especially prostate and ovarian cancer.

Peppers and their vitamin and mineral content

Peppers contain mainly capsaicin, a vegetable dye that contains large amounts of carotenes (vitamin A).

Among vitamins, peppers contain vitamins B, C and K and minerals such as calcium, potassium, iron, zinc and magnesium.

The vitamin C contained in paprika does not lose its value when cooked, as is the case with other fruits.

Green peppers in particular are a source of folic acid.

If we eat at least three peppers a day, we can ensure a full day's supply of this vitamin C.

It is essential during pregnancy and for the healthy development of the baby. It also has beneficial effects on blood circulation, protects the heart, calms and improves mood.

Green peppers contain more vitamin E, which is a powerful antioxidant and is often called the vitamin of youth.

Red peppers contain an extra serving of beta-carotene at about 150 g, which provides us with the necessary daily dose.

Vitamin A together with vitamin C have a rejuvenating effect on our body, giving our skin a fresh look and slowing down the formation of wrinkles.

Rutin protects blood vessels from hardening. Zinc benefits muscles, hair and nails.

Lycopene is important in cancer prevention.

Yellow peppers contain high amounts of vitamin E and two important carotenoids (lutein and zeaxanthin). Lutein and zeaxanthin protect eyesight, reducing the risk of cataracts and age-related blindness.

Peppers and their effects on our health

Anti-inflammatory effects

The phytochemicals and carotenoids in red peppers provide antioxidant and anti-inflammatory effects to the body.

Adding orange and red peppers to the diet can help prevent chronic inflammation of joints and muscles.

Peppers contain many nutrients. They can defuse factors associated with seasonal allergies.

Peppers against anaemia

Anemia can be characterized as a condition with reduced ability of the blood to carry oxygen.

The most common cause of anemia is iron deficiency. Its symptoms include mainly weakness and fatigue.

Red peppers are a source of iron. They are also rich in vitamin C, which ensures the absorption of iron from the intestines.

If peppers are eaten with fruits or vegetables high in vitamin C, it increases the absorption of iron.

Therefore, consuming raw peppers with iron-rich foods such as meat or spinach can help increase the body's iron stores, thereby reducing the risk of anaemia.

Peppers and immunity

Thanks to their high vitamin C content, peppers strengthen the body's natural defences.

Together with vitamin A, it protects the cells and the whole body from various infections.

Peppers and healthy eyes

Peppers also contain high levels of lutein, zeaxanthin and carotenoids, which, when consumed in sufficient quantities, help to improve eye health.

They protect the retina, the inner wall of the eye that is sensitive to light, from oxidative damage.

Many studies report that regular consumption of foods rich in these carotenoids can reduce the risk of cataracts and macular degeneration.

Peppers and digestion

According to nutritionists, peppers should be included in the daily diet because of the high niacin content found in peppers.

Niacin (vitamin B3) is essential for improving the condition of our digestive system.

Proper digestion helps the body absorb the minerals, vitamins and other nutrients we consume daily.

Paprika and healthy respiratory tract

Consuming peppers in various forms can be effective for the respiratory tract.

Nutrients such as potassium, manganese, magnesium and vitamin C are known to help fight respiratory health problems(asthma, lung infections, emphysema and more).

Peppers and weight loss

The inclusion of peppers in the diet is particularly advisable because of their lower calorie content and zero fat content.

Peppers and skin, hair

Peppers are a good source of vitamin E, which keeps skin and hair youthful.

Antioxidants are essential for us to prevent damage to skin cells and tissues. This results in sagging and drying of damaged skin and the formation of fine lines (wrinkles).

Vitamin C is our skin's best friend.

It penetrates deep into the pores of the skin, rejuvenating dead cells and tissues.

The result is youthful skin free of dark spots and premature wrinkles.

Peppers and a healthy heart

A healthy heart is maintained primarily through proper blood flow.

Nutritionists say that proper blood circulation is ensured by phosphorus, which peppers are rich in.

Phosphorus is known to strengthen blood vessels.

Proper blood circulation prevents blood clotting and thus prevents stroke or heart attack.

Peppers and circulatory disorders

Capsaicin mainly ensures that capsicum makes us burn.

The more the better. The pungency indicates a high amount of antioxidants.

Burning peppers release endorphins into the body, which improve our mood.

Capsaicin also has a fat-burning effect.

Capsaicin has long been used to treat problems caused by lack of blood flow.

Capsaicin prevents excessive and dangerous blood clotting. It also corrects blood density (if it is elevated) and eliminates the symptoms of cold hands and feet.

Because capsaicin is an irritant, it is used externally for blood circulation - rheumatic disorders, gout, pleurisy and sore throats.

Sowing of peppers begins in January. They flower from June to September.

The most ideal time to harvest the fruit is from July to September.

Because of the early harvest, they are also grown in greenhouses and hotbeds.

Cultivation

Capsicum is a thermophilic plant. This means that the optimum temperature for germination is 26 to 30℃.

When growing pepper seedlings, the best daytime temperature is 27℃ and nighttime temperature is 16℃.

For field growing in poorer conditions, sow seeds in rooting pots measuring 5 x 5 cm.

In good field conditions for quickening 3 x 3 cm or 7 x 7 cm.

Preferably plant one plant at a time, but two plants can be planted at a time when sowing in unheated conditions.

The seedlings should be provided with sufficient light and moisture.

Harvesting and storage of pepper fruits

Some pepper varieties can be harvested when they are green.

On the other hand, harvesting can wait until the pepper fruits turn red, yellow or orange in the case of some varieties.

The peppers are then sweeter and tastier.

It is preferable to harvest peppers by cutting off the fruit so that the plant is not damaged during harvesting.

The fruit can be harvested in the third or fourth month after planting.

A temperature of 12 to 14 degrees is suitable for storing peppers, when the fruit will keep for up to two weeks.

In the case of a bountiful pepper crop, the peppers can be cooked in a sweet and sour brine or prepared in oil.

Folk healing

Paprika originally grew in tropical and subtropical areas of the Americas. It was introduced to Europe by the Spanish in the 15th century.

Of particular pharmaceutical importance are the subspecies of peppers with long, red and strongly pungent fruits.

The ripe fruits of Fructus capsici (known as chilli peppers) are harvested by hand.

After harvesting, they are left to wilt and dried on sticks or strung on ropes.

Care must be taken when processing (grinding) the peppers, as the powder is highly irritating to mucous membranes and skin.

It contains amidcapsaicin, oily capsicin, red dyes such as carotenoids, vitamins C, B1, B2, E, fats and other substances.

It is recommended in the treatment of external diseases.

Various extracts, tinctures, ointments, plasters are prepared in the pharmacy, which help to engorge the skin and mucous membranes, treat rheumatic pains, sciatica and pleurisy.

Capsicum is also useful in the treatment of internal diseases, aiding peristalsis of the intestines and stomach and promoting the production of gastric juices.

Caloric values of peppers

Yellow peppers (table)

Red pepper (table)

Green pepper (table)

Kapie (table)