Also known as peppers, capsicum are available in a number of colours. All begin life green, then ripen to red, yellow, orange, brown or purple. Red and yellow capsicum are a little sweeter than green, and are the best choice for roasting. Red, yellow and green capsicum are all available all year round, and are great fresh in salads, stuffed and baked as a meal on their own, or cooked in savoury dishes.
To Buy
Look for brightly-coloured, smooth-skinned capsicum. They should be free of wrinkles, with no soft or discoloured patches.
To Store
Store capsicum in the crisper section of your fridge for up to 1 week.
To Prepare
Wash capsicum then cut in half lengthways. Use a small sharp knife to remove the stalk, white membrane and seeds. Slice or dice as required
Capsicum are a good source of vitamin C. Among other benefits, this vitamin helps with wound healing, as well as helping to maintain healthy gums
| Quantity per serve (100g) | Quantity per 100g | |
|---|---|---|
| Energy | 85kJ | 85kJ |
| Protein | 1.6g | 1.6g |
| Fat, total | 0.1g | 0.1g |
| -saturated | 0.0g | 0.0g |
| Carbohydrate | 3.1g | 3.1g |
| -sugars | 3.1g | 3.1g |
| Dietary fibre, total | 1.0g | 1.0g |
| Sodium | 2mg | 2mg |
| Vitamin A equivalents | 250mcg* | 250mcg* |
| Vitamin B3 | 1.0mg* | 1.0mg* |
| Vitamin C | 130mg | 130mg |
| Potassium | 165mg | 165mg |
QUANTITIES STATED ABOVE ARE AVERAGES ONLY
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