Benefits

Peppers

–Bell Peppers

Bell peppers are a versatile vegetable that can be enjoyed raw or cooked in a variety of dishes. Another way to take advantage of their many nutrients – vitamins A, B6, K, E, niacin, riboflavin, thiamin, folate acid, potassium, magnesium, beta-cryptoxanthin, lutein, zeaxanthin – is to include them in juice blends.

1. Green. Green bell peppers are unripe yellow, orange, or red peppers. They are picked before they’re allowed to ripen, and that gives them a more bitter taste. Natural sugars develop in peppers during the ripening process.
2. Yellow to Orange. Some yellow and orange peppers are fully ripened; others are on their way to becoming fully ripened red peppers.
3. Red. By virtue of having been on the vine the longest, red peppers are the highest in nutrition. They have almost double the vitamin C of green peppers, and as much as eleven times as much beta-carotene. Red bell peppers are also the sweetest. Their high silicon content can help reduce swelling and alleviate the pain from arthritis and similar conditions.

–Other  Peppers

The capsaicin found in hot peppers like chilis has been shown to have a slight metabolism boosting and appetite suppressing effect. It seems to work by raising body temperature, which causes the body to expend more energy.

Hot peppers can also add a lot of flavor to blander juices, but a little bit can go a long way, so be careful to add hot peppers to juice in small quantities or according to taste.