Finding the right foods to include in your regular diet can feel daunting. With nutrition rules changing so often, keeping track of what you should put in your body can end up seeming like an overwhelming task. Luckily, you can always hold fast to one standard—make sure to include colorful foods into your eating plan. According to Winneshiek Medical Center, fruits and vegetables from across the color spectrum come loaded with antioxidants and have the potential to prevent stroke, cancer, heart disease, and much more.
“Bell peppers are especially rich in vitamin C,” says Dr. Melina Jampolis, internist, board-certified physician nutrition specialist, and author of Spice Up, Live Long.”[Bell peppers] may give us some extra defense against stroke and some kinds of cancer. They contain beta carotene, which turns into vitamin A in the body and helps our eyes, skin, teeth, gums, and immune system stay healthy. Many also contain the powerful antioxidant vitamin C, as well as vitamin K, fiber, and antioxidant-rich polyphenols, which can have anti-inflammatory and anti-tumor capabilities.”
Bell peppers truly can ward off anything time and nature throws our way, helping us preserve our impeccable health. According to a study published in Current Opinion in Lipidology, the high potassium content of bell peppers also contributes to staving off illness and leaving our health intact.
“The potassium in [bell peppers] can lower our risk of high blood pressure,” says Dr. Jampolis. “So make sure you add these to your diet, as well as tomatoes, carrots, sweet potatoes, red and orange bell peppers, winter squash (acorn, butternut, and Hubbard), pumpkins, strawberries, oranges, grapefruit, and watermelon.”
With a colorful diet, you can’t go wrong and it all starts with adding more bell peppers into your regular eating plan. With a bit of planning, you can tap into the potential of this vegetable and help ward off some major illnesses. So why not cook with bell peppers tonight and whip up this Portobello Mushroom “Pizzas” with Sausage, Bell Pepper, and Basil for dinner?
