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Archive for the ‘Vegetables’ Category

Baby Bok Choy – Oh Joy!

Posted by terrepruitt on September 17, 2011

I am in love. I first mentioned bok choy on my blog when I was talking about foods that Dr. Oz thinks will help prevent cancer. When I first mentioned it I thought I had never had it, but some commentors pointed out that I more than likely had it in Chinese food. Yeah, they, of course, were correct. I really like baby bok choy in my soup. I thought it would make a good substitution for green garlic. I thought it was more like an onion. The other day I decided to buy some and add it to a chicken dish I had made. Oh my.

The baby bok choy added such a great flavor I wondered if I would like it sautéed by itself. So I cooked some up last night. I had faith I would like it. So much faith that I made my hubby collard greens, which he loves, so I wouldn’t have to share my baby bok choy. Oh my. It taste like butter. As I was eating it I kept thinking “butter”. So I wanted to verify that. So I sacrificed a bite to hubby. I said, “Does that taste like butter?” He agreed. I told him I didn’t put any butter in it and he said if he didn’t know better he would have said I was lying.

To cook it, I cut the ends off the top green portion and chopped them up, then after they are cooked tender I throw in the chopped green portion and cook them a bit. My cooking method is to saute it in garlic olive oil, with some onions and garlic salt – yeah, my norm.

I am convinced that boy choy does not taste the same although I have not tried it I just have experienced baby versions of veggies are different than “adult” versions. So I am sticking to the baby bok choy.

I forgot it was considered a cabbage. I was just reminded that I had heard that because I wrote it in my Dr. Oz post. But I don’t understand the classifications of fruits and veggies, so I am not surprised that I didn’t know it was considered a cabbage and then forgot it was considered a cabbage shortly after I learned it. I do not think of cabbage as “stalky”. I think of cabbage as a round head. But . . . bok choy is considered a cabbage. According to The Cook’s Thesaurus:

“bok choy = Chinese chard = Chinese white cabbage = Chinese cabbage = Chinese
mustard cabbage = pak choy = pak choi = baak choi = white mustard cabbage =
white celery mustard = taisai = bai cai” and “bok choy sum = Canton bok choy”

I could not find specific nutrition information on BABY bok choy but WebMD said:

Per 1 cup: Bok Choy Cooked

Calories                   20
Fiber                         3
Vitamin A              62%
Vitamin B-2           10%
Vitamin B-6           22%
Vitamin C               59%
Folic Acid               17%
Magnesium              6%
Potassium              18%
Omega-3s         100 mg

It is a cruciferous vegetable. Which family “takes its alternate name (Cruciferae, New Latin for “cross-bearing”) from the shape of their flowers, whose four petals resemble a cross,” according to Wiki. Cruciferous vegetables have a lot of phytochemicals which are thought to have anti-cancer properties. Could be that they also contain a lot of vitamins and minerals and are not short on delivering dietary fiber. All of which I think contribute to health.

I really believe that baby bok choy is a vegetable that people who do not like vegetables could use as a “gateway vegetable”. 🙂 They could eat it allowing them to get used to the idea of vegetables and it could help start them on the path of eating vegetables.

What about you, do you like bok choy? Have you tried baby bok choy? I have a feeling that you will see more post about baby bok choy as I experiment with cooking it and eating it.

Posted in Food, Vegetables | Tagged: anti cancer, baby bok choy, bok choy, cabbage, Chinese cabbage, Chinese food, cruciferous vegetable, Dr. Oz, gateway vegetable, green garlic, pak choi, pak choy, sauteed, WebMD | 6 Comments »

An Amazing Friend and What Is In the Inside

Posted by terrepruitt on August 20, 2011

I have posted before about what wonderful friends and Nia students I have. I have also posted about bell peppers. My love for both should be pretty well-known. 🙂 I consider my friends and the people who allow me to hold my Nia classes one of my most precious blessings. Between the group of them I have supporters, counselors, advisors, therapists, doctors, sounding boards, teachers, chefs, cooks, cheer leaders, advocates, lunch dates, chauffeurs, bakers, gardeners, and the list goes on and on. And bell peppers . . .well, with them there are endless snacks, meals, and yumminess.

But, as you are probably aware, not everyone likes bells peppers. You could be among the group of people who do not. You might be one of the people who like the red, but not the green or like the yellow but not the red. There are a lot of combinations in that group. Also, as you may know a bell pepper, when an ingredient in a cooked dish, tends to permeate the entire dish. There really is no “picking” them out if you don’t like the flavor. If you don’t like the flavor then you probably just avoid the dish entirely. While the flavors of the colors do vary, no matter what color is used the flavor seeps into the entire dish. I am not certain if this applies to raw foods, as in a salad, because I love bell peppers so I am not sure if it “gets all over” when it is not cooked.

Well, all of this leads up to two things; an amazing friend and what is in the inside.

First of all, I have an amazing friend who GREW bell peppers for me. She had read my post about different colored bell peppers and my mention of purple ones so when she was planting her garden she planted some purple bell peppers for me. When she told me she had some purple bell peppers for me my first thought was, “Oh, how nice! How could she give them away?” See? That is how much I love bell peppers, I wouldn’t think of giving them away. Then she told me she planted and grew them for me. I thought that was the nicest thing. Then after she gave them to me we were talking and she reminded me that she HATES bell peppers. ALL colors! No matter what. She thinks they all taste the same. I had forgotten, which is really probably just a mental block because she is such a vegetable lover and I love them so much, I forget that people don’t like them. So the fact that she HATES them (REALLY REALLY) made her planting them and growing them for me even more special to me.

Now, there are some funny things about these bell peppers. First of all they are very small. The idea was that they were purple so they are ready. I am not a gardener so I don’t know, except from what I have read bell peppers are ready when they get to the color you have planted. So it was decided that these were purple so they are ready. They are soooo cute!

The second thing is they are GREEN inside. That was a surprise to me. I had seen purple bell peppers before, in the store, but I had never actually had them, so the GREEN was a surprise. I cut it open while I was on the phone with the gardener that grew them and our first thought was that there were not ready because they were green inside, but a quick Google search revealed that the purple ones are green inside. Funny. All the other bell peppers are the same color all the way through, except the purples ones. I wonder why that is.

There you have it, an amazing friend and an amazing (well to me) bell pepper.

So now tell me? Bell pepper lover or hater? Which color do you prefer? Did you know that the purple ones were green on the inside? Since I can’t tell, does a raw bell pepper permeate a raw dish with its bell pepper flavor? Tell me, I really want to know!

Posted in Food, Vegetables | Tagged: bell pepper dish, bell pepper lover, bell pepper snacks, bell peppers, friends, green bell peppers, Nia, Nia Classes, Nia students, Nia supporters, Nia teachers, purple bell peppers, purple-green bell pepper, red bell peppers, special friends, yellow bell peppers | 8 Comments »

Cucumber Uses

Posted by terrepruitt on July 5, 2011

Day flew by, even thought I didn’t teach a Nia class today, I am just now getting to my post. I received this list a long time ago. My plan was to research each fact to see if it was true. I realize that I could spend my time looking up each item and not really find out if it was true. AND, I realized that my readers probably know better. Some of you might have received this very same list. Some of you might have tried some of these things. And better yet, some of you might venture on this very post to comment on what you know.

1. Cucumbers contain most of the vitamins you need every day, just one cucumber contains Vitamin B1, Vitamin B2, Vitamin B3, Vitamin B5, Vitamin B6, Folic Acid, Vitamin C, Calcium, Iron, Magnesium, Phosphorus, Potassium and Zinc.

2. Feeling tired in the afternoon, put down the caffeinated soda and pick up a cucumber. Cucumbers are a good source of B Vitamins and Carbohydrates that can provide that quick pick-me-up that can last for hours.

3. Tired of your bathroom mirror fogging up after a shower? Try rubbing a cucumber slice along the mirror, it will eliminate the fog and provide a soothing, spa-like fragrance.

4. Are grubs and slugs ruining your planting beds? Place a few slices in a small pie tin and your garden will be free of pests all season long. The chemicals in the cucumber react with the aluminum to give off a scent undetectable to humans but drive garden pests crazy and make them flee the area.

5. Looking to fight off that afternoon or evening snacking binge? Cucumbers have been used for centuries and often used by European trappers, traders and explores for quick meals to thwart off starvation.

6. Have an important meeting or job interview and you realize that you don’t have enough time to polish your shoes? Rub a freshly cut cucumber over the shoe, its chemicals will provide a quick and durable shine that not only looks great but also repels water.

7. Out of WD 40 and need to fix a squeaky hinge? Take a cucumber slice and rub it along the problematic hinge, and voila, the squeak is gone!

8. Stressed out and don’t have time for massage, facial or visit to the spa? Cut up an entire cucumber and place it in a boiling pot of water, the chemicals and nutrients from the cucumber with react with the boiling water and be released in the steam, creating a soothing, relaxing aroma that has been shown the reduce stress in new mothers and college students during final exams.

9. Just finish a business lunch and realize you don’t have gum or mints? Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds to eliminate bad breath, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

10. Looking for a ‘green’ way to clean your faucets, sinks or stainless steel? Take a slice of cucumber and rub it on the surface you want to clean, not only will it remove years of tarnish and bring back the shine, but is won’t leave streaks and won’t harm you fingers or fingernails while you clean.

11. Using a pen and made a mistake? Take the outside of the cucumber and slowly use it to erase the pen writing, also works great on crayons and markers that the kids have used to decorate the walls!!

I am adding that a cucumber is mostly water. And while their flavor is in their seeds, I have heard that it is the seeds that might also cause gas for some people. In case you have received this list in an e-mail you may notice a couple missing, yeah, I removed them because I didn’t feel comfortable posting them. I didn’t check on these except for the vitamins. I wanted to give you an idea about that.

According to About.com a cup of sliced cucumbers contain the follow amounts of what is listed above:

•Calcium: 8 mg
•Iron: 0.15 mg
•Magnesium: 7 mg
•Phosphorus: 12 mg
•Potassium: 76 mg
•Zinc: 0.10 mg
•Vitamin C: 1.5 mg
•Thiamin (B1): 0.014 mg
•Riboflavin (B2): 0.017 mg
•Niacin (B3): 0.051 mg
•Pantothenic Acid (B5): 0.135 mg
•Vitamin B6: 0.021 mg
•Vitamin B12: 0 mg

As I typed this I made me want some cucumber water.

Have you tried any of these tips? Do they work? Let us know.

Posted in Vegetables | Tagged: Calcium, cucumber pick-me-up, cucumbers, defogger, Nia, Nia class, Nia Teacher, snacking, teach Nia, uses for cucumbers, vitamin C, vitamins | 8 Comments »

Parsnips

Posted by terrepruitt on May 26, 2011

When my friend posted a celery soup recipe in my comments of my celery post she mentioned she puts parsnips in soups as thickening agents because potatoes were bland so she uses the parsnips for a little additional flavor. I didn’t know what a parsnip was. I had heard of them, and I knew it was a root vegetable but I had never used one. As we were “talking” on my blog back and forth, I was thinking, “I’m going to stick to using a potato.” But as I was shopping I decided to try making my celery soup with parsnips. So I bought two parsnips.

I realized I didn’t know if I should peel it or not. So I just decided to use my produce brush on it, which has really stiff bristles so it somewhat peels it. When I started to cut it up, I realized it was very firm, not as soft as a potato. As I was chopping it occured to me that it smelled like a carrot. While I was chopping it I realized I needed to look it up and learn about what parsnips are.

I laughed when I read what Wiki had to say because it is obvious parsnips are related to the carrot. They even slightly resemble carrots except they are lighter and larger. Although cited information states:

“The parsnip originated in the Mediterranean region and originally was the size of a baby carrot when fully grown. When the Roman Empire expanded north through Europe, the Romans brought the parsnip with them. They found that the parsnip grew bigger the farther north they went.”

In a serving (about a cup sliced) there is about:

100 calories
24 grams of carbohydrates with 6.5 grams of dietary fiber.

Parsnips are a great source of vitamin C and seven different vitamin Bs. They also contain the essential mineral manganese and also Potassium, which is crucial to heart function. This really is a nutritional power punch, because they also contain magnesium, calcium, iron, zinc, and copper. WOW!

I am seeing information that says you can roast them as you would potatoes, but I wonder how good that would be. Have you tried that? I am sure you will read about it when I do. I really love roasted sweet potatoes now that I have finally found them. Parsnips might be my new love.

Posted in Food, Vegetables | Tagged: celery soup, parsnips, potatoes, rich in minerals, rich in vitamins, roasted, root vegetable | 2 Comments »

Celery

Posted by terrepruitt on May 14, 2011

After my Los Gatos Nia Class yesterday I went to the store. I wanted to get some food to take to the American Cancer Society’s Relay for Life today. I grabbed a bunch of celery for a snack. I think people like celery. I don’t. But I didn’t realize how much I didn’t like it until I started cutting it and washing it. I do not like celery. As I was dealing with it I kept thinking, “What a useless vegetable.” Well, I don’t really think that is true. I mean it has to be good for something besides as a filler in casseroles, salads, and soups. So . . . . to the cloud. Ok not really because I don’t even know what that is, but I definitely decided to look it up. Since I am going to be gone all day today at the walk, I thought I would jot down my celery education as my Saturday blog post. Yay!

As I think back on so many things (soups, salads, and casseroles) that I didn’t like as a child I realize it is because they had celery in them. I realize when I cook these things myself, I love them because I don’t put celery in them. But, as I truly believed, celery is not useless. The stalk, root, leaves, and seeds can all be used.

Celery (the stalk) is a great source of vitamin K and vitamin C. A cup can provide you with 2.04 grams fiber. Do people normally eat a cup of celery when they eat celery?

Celery contains nutrients that have been linked with lowering blood pressure, reducing high cholesterol, and helpful in preventing cancer. The phthalides are the compounds that help with lowering blood pressure. The vitamin C helps with the immune system. I’ve posted before about how chronic inflammation is associated with many diseases, vitamin C help reduce inflammation by helping contain free radicals, so does the coumarins also found in celery.

According to Wiki celery is like peanuts in that people who are allergic to it can have a very bad reaction as people with peanuts do. As with peanuts people who are allergic to celery can get a reaction from something that has been used to process it. Stalks, seeds, and roots all have varying degrees of potency.

As I was cutting the celery, just the smell was bothering me. And it is like an onion, not as strong, but once it gets your hands you can’t wash it off. I probably washed my hands at least 10 times in the course of my preparation of snacks for the walk and it never came off. As I was cutting it I kept thinking, “Peppery.” Not sure why. Since I was getting so disgusted while dealing with it, I thought, “Is it REALLY that bad?” So I cut a small piece off to taste it. I put it in my mouth and bit down. Yup, it IS that bad. I spit it out. I just do not like celery.

I did have celery soup a couple of times and I did like that so I don’t know what that means. Except that I WILL be trying my hand at making the soup but I will not be adding celery to anything I make. Any fans out there? Do you eat it raw? Do you disguise the taste by filling it with cream cheese? Or peanut butter? Do you cook with it?

Thanks, as always, for letting me share. And thanks, in advance, for sharing back. 🙂

Posted in Food, Vegetables | Tagged: American Canser Society, casseroles with celery, celery salad, celery seed, celery soup, celery stalk, chronic inflammation, cream cheese, free radicals, Los Gatos Nia, lowering blood pressure, Nia, Nia class, Nia Los Gatos, peanut allergy, preventing cancer, Relay For Life, vitamin C, walk snacks | 18 Comments »

Different Color Bell Peppers

Posted by terrepruitt on April 30, 2011

Sometimes I struggle with what to write. As I was sitting here trying to think of something, going through my Nia posts, thinking about my walk today for the MS Society, thinking about the awesome weather I remembered something my friends and I were talking about and I decided to write about it. Different colored bell peppers. I looked it up. I remember learning a long time ago that they all came from the same “plant”, but today I was thinking, “Hmmm? Is that right?”

Sometimes I learn things then forget them and have to re-learn them. I am surprised to see that botanically a bell pepper is a fruit. I don’t remember ever having learned that. I never understand how something is one thing, but we all call it another. What is up with that? Usually there has to be a reason. The information I’ve seen regarding tomatoes being a vegetable when they are really a fruit is tomatoes were considered vegetables because of taxes. Something to do with the difference between how taxes are applied to fruits and vegetables. This started in 1883.

I don’t know why we consider a bell pepper a vegetable and not a fruit. Also, it is called a pepper when it lacks the ability to produce the chemical that causes “heat”. I do now know that the different color bell peppers are a result of harvesting. The green ones are not fully ripened. Usually the order is green, yellow, orange, then red. Since the yellow, orange, and red ones need to be on the plant longer this is why they are more expensive. I have experienced them to be upwards of five time more expensive than the green ones.

To me I think of them as green, red, yellow, orange, in terms of sweetness. I find that — again, I want to clarify: to me — the orange ones are the sweetest.

So it is confirmed in my mind, the same species of bell pepper plant produces the different colored peppers because they are a factor of ripeness (or not in the case of green bell peppers). They are not different types of plants or different colors due to anything artificial. I would like to try a purple one. I have not even seen one in a long time. Have you ever seen one? The different colors have a different nutritional values. I posted about the green and the red before. Do you like bell peppers? Is there a color you prefer?

Posted in Food, Vegetables | Tagged: bell peppers, fruit and vegetables, green peppers, hot peppers, MS Society Walk, Nia, Nia posts, nutritional values, orange peppers, red pepper, Tomatoes, yellow peppers | 4 Comments »

My Experiment with Collard Greens

Posted by terrepruitt on March 3, 2011

I always hear about collard greens and how nutritious they are. I was in the store the other day shopping after my Nia class. I always feel energetic after Nia. Sometimes even a little adventuresome, so I decided to buy some collard greens. I was hoping I could cook some mushrooms and throw the greens in and let them steam a little bit. I looked up how to cook collard greens and what I found was boil with ham hock. Uh-oh. The two things I read talked of cooking the bitter out or disguising it with bacon or ham. I looked at the pictures of dull green soggy veggies piled on a plate and realized why I had never eaten collard greens. Ewwww. It looks like a soggy pile of spinach.

I decided to go ahead with my plan. I minced a shallot and cooked the mushrooms. I didn’t salt the mushrooms because I was thinking that I would need all the salt I could use on the collard greens AND I would need to sweat the greens. Right as the mushrooms were done cooking I put a little butter in the pan, I was thinking this would help counter-act the bitter I had read about.

I put some wine in the pan. I was thinking in addition to the salt sweat I was going to have to somewhat steam the greens because I had also read something about the greens being tough. I put the greens in and put a spoonful of minced garlic on it. Then salted it a bit. They cooked much faster than I thought considering what a heart leaf it is.

So, my hubby was happy. It tasted like the mushrooms I usually cook or like all the other veggies except there was a slight sourness to it. So, now that I know they don’t taste horrible and they can be cooked and enjoyed without boiling them with ham hock, I can step away from the normal flavoring and try other flavors. Ones that will compliment the strong flavor of the leaf.

Do you cook collard greens? Do you boil them with the ham hock? How do you cook them? Give me some ideas because I think I will be making them a lot more because it really made my husband happy.

Posted in "Recipes", Food, Vegetables | Tagged: boiling vegetables, Collard Greens, dark green vegetables, garlic, green vegetables, green veggies, hamhock, happy husband, mushrooms, Nia, Nia class, Nia Classes, soggy vegetables, sweat the greens | 18 Comments »

Borscht is Beets

Posted by terrepruitt on January 6, 2011

My husband tweeted today that a co-worker made him Borscht. He said it was the perfect thing for a cold day like, today, it has been pretty cold for us here in the Bay Area. He also said that he loved it and was hoping that I would try making it. I had to look it up. It is beet soup. Beet soup. Of course, I had to look at what beets have to offer. The nutrients are found in both the greens and the root. I am seeing some articles saying that they are doing a lot of new research on beets and they might claim it a super food – at least in a juice form.

Beets have anti-inflammatory affects along with antioxidant properties. As with most vegetables, the more you cook them the more the nutrients get destroyed. The best way to get the most out of this vegetable is to juice it. The next best is to steam it or roast it less than 15 to 20 minutes. These methods give the nutrients the best chance of surviving and actually making it into your body.

One study showed that a little over 16 and a half ounces a day lowers blood pressure. Another study showed that beet juice can increase endurance.

Beets contain potassium, folic acid, phytochemicals, vitamin C, vitamin A, and some of the Bs (B2, B3, B5, and B6), iron, and calcium. The greens have an even higher level of iron, calcium, vitamin a, and potassium than the roots.

Beets are also a good source of fiber.

According to Wiki, in Russian cuisine, Borscht usually includes beets, meat, cabbage, and optionally potatoes. The Borscht my hubby had was made by a Russian co-worker so that is what I will be experimenting with. I am sure that eating beet soup will be a healthy addition to his diet.

I might try grating them to put on salads. Also roasting, you know how I love roasted veggies. Do you eat beets? How do you eat ’em?

Posted in Food, Vegetables | Tagged: anti-inflammatory, antioxidant, beet soup, beets, borscht, fiber, increase endurance, lower blood pressure, russian borscht, super food | 4 Comments »

Sweet Potatoes

Posted by terrepruitt on December 4, 2010

I know sweet potatoes are full of good stuff. They are good for you to eat, but I didn’t think I liked them. I mean they are SWEET right? Well, recently I saw a recipe for roasted sweet potatoes. You know how I love roasted veggies. So I thought I would give it a try one day. While my hubby and I were buying veggies today we bought some sweet potatoes. Today was the day! By the time we got home from our Christmas Tree excursion, I didn’t want to look for the recipe. I figured that just knowing you can roast them was good enough for me.

Since I am not familiar with sweet potatoes I didn’t know what flavor to give them. My plan was onions and shallots, but my hubby was saying that they ARE sweet so I thought maybe a more sweet flavor would be better. Hmmmm? So I decided on both.

I cooked a pan of “sweet” sweet potatoes and a pan of savory sweet potatoes. Now I know why I didn’t think I liked sweet potatoes . . . . they ARE sweet. So to me they don’t need to be cooked with sweet flavors.

In my “sweet” pan I used lemon olive oil, lavender salt, and salt. In the savory pan, I used garlic olive oil, shallots, white onions, smoked garlic salt, and salt. I decided I liked the savory ones better. The potatoes themselves are sweet enough, to me they don’t need additional sweet flavoring. As you may remember sweet potatoes were on the list of anti-inflammatory foods. Yay! So that is one of the health benefits. They are also a great source of complex carbs and antioxidants! Here is some nutrient information about sweet potatoes:

(a cup of baked sweet potato with skin has about:)

—-180 Calories
—-72 mgs of sodium
—-41 grams of carbohydrates
—-7 grams of dietary fiber
—-4 grams of protein

—-769% of the RDA’s Daily Value of Vitamin A (WHOA!)
—-8 % Calcium
—-65% Vitamin C
—-8% of Iron

Eating a little “good” fat with this (like the olive oil) helps your body absorb that vitamin A (beta-carotene).

This veggie really packs a punch. I am going to try cooking it different ways. Do you eat sweet potatoes? How do you cook them?

Posted in Food, Vegetables | Tagged: anti-inflammatory, beta carotene, Christmas, Christmas trees, how to cook a sweet potato, inflammatory, roasted potatoes, roasted sweet potatoes, shallots, sweet potatoes, vitamin a | 13 Comments »

Bell Peppers

Posted by terrepruitt on October 23, 2010

All, I love bell peppers. For a long time it was the only vegetable I would eat. GREEN bell peppers. I like all colors now. As you may have seen I like them grilled and filled with cheese. I also like them on sandwiches and salads. I prefer them raw. The only way I like them cooked is if they are still crunchy.

The red ones have lycopene in them, the same antioxidant compound that tomatoes have. The one that is thought to help reduce the risk of prostate cancer.

Nutrition Facts from Livestrong website

Serving Size: 1 large bell pepper (164g)

Calories 33
Total Fat 0.3 g
Saturated Fat 0 g
Trans Fat 0 g
Sodium 4.9 mg
Potassium 287 mg
Total Carbohydrate 7.6 g
Dietary Fiber 2.8 g
Sugars 3.9 g
Protein 1.4 g
Vitamin A 12%
Vitamin C 220%
Calcium 2%
Iron 3%

Red showing up with a few more calories and carbs, and less fiber, but A LOT more Vitamin A and C.

Serving Size: 1 medium pepper (148 g)

Calories 30
Total Fat 0 g
Saturated Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 0m g
Sodium 0 mg
Potassium 210mg
Total Carbohydrate 8 g
Dietary Fiber 2 g
Sugars 0 g
Protein 1 g
Vitamin A 140%
Vitamin C 380%
Iron 4%

WH Foods, says: Bell peppers are not ‘hot’. They contain a recessive gene that eliminates capsaicin, the compound responsible for the ‘hotness’ found in other peppers.

I am glad they are so good for you because I love them. I can eat a whole one easy. Just slice it and eat it. That is what I was going to do when I took this picture. Do you like bell peppers? Do you like them raw or cooked?

Posted in Food, Vegetables | Tagged: antioxidant, antioxidant compound, bell peppers, carbohydrate, green peppers, Livestrong, lycopene, red peppers, Trans fat, World's Healthy Foods | 8 Comments »

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Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

I teach yoga, Nia, and stretch online!

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