Tag: Peppers

According to research, consuming chili peppers may reduce mortality risk. However, the ideal daily pepper intake depends on the variety. This guide explores the benefits and risks of eating various types of peppers.

While all plants contain some protein, bell peppers are primarily composed of water (92%) and carbohydrates, with only a very small amount of protein. This makes it important to understand their true nutritional role, especially for those tracking macronutrient intake or following a plant-based diet.

According to the Environmental Working Group (EWG), bell and hot peppers are consistently featured on the 'Dirty Dozen' list of produce with high pesticide residues, prompting concerns about conventional varieties. The good news is, you can still eat non-organic peppers by following some important safety and preparation steps to minimize your exposure to these chemicals.

Over 2,700 plant species belong to the botanical family Solanaceae, including many common culinary staples that are known as nightshade foods. This guide explores exactly what foods are in the nightshade group, clarifying the science and common misconceptions around them so you can make informed dietary choices.

According to research, many types of chili peppers, including cherry peppers, are loaded with antioxidants that protect against cellular damage. These small, vibrant fruits, part of the Capsicum annuum species, offer a host of potential health benefits, making them a nutritious addition to your meals.

While the world's hottest peppers are a viral challenge, many peppers offer significant nutritional benefits in moderation. So, exactly how many peppers can you eat in a day without negative side effects, and what factors determine your personal limit?

According to a 2020 study in the *Italian Journal of Food Science*, various pepper varieties exhibit strong yet differing anti-inflammatory activities. This brings into question the broad statement, "are all peppers anti-inflammatory?" and highlights the need to differentiate between specific types and their unique compounds.

While fresh banana peppers are not naturally probiotic, they can become a rich source of beneficial bacteria through the ancient process of lacto-fermentation. Most commercially available banana peppers are pickled with vinegar and heat, which kills any living cultures and eliminates their probiotic potential.

A single cup of raw, chopped red bell pepper contains a mere 0.5 grams of fat, making it an excellent choice for a low-fat diet. This often leads to the question: are peppers fat free? The short answer is almost, but not entirely, which we will explore in depth.

A 2018 study on thermal degradation kinetics found that capsaicin content decreases as drying temperatures increase. Understanding what temperature breaks down capsaicin is key for home cooks who want to control the spice level of their dishes.