The pepper has good nutritional and medicinal qualities and is tasty both in fresh and processed form. It contains a large amount of sugar (3-8%) in the form of glucose, fructose, sucrose, a little protein, and, in seeds, oil (25-30%). The pepper plant is particularly valuable for its content of vitamin C and carotene or provitamin A. According to our investigations and those of I. Popov, pepper varieties (Sivriya, Kalinkov, Kapish, etcs) contain from 125 to 270 mg% vitamin C, i.e., 5-6 times more than lemons or oranges. Red pepper has 25 mg% carotene. Another important feature is that its vitamin C is highly stable owing to a large amount of antioxidant. Our investigations.
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