-IBIS-1.5.0-
rx
food
peppers, bell: green, red
nutrition
definition
peppers, bell: green, red:
Ayurvedic:
Chinese:
» qualities: slightly warming
» actions: strengthens Stomach/Spleen, increases Xue (Blood) circulation, reduces swellings
» uses: indigestion, swelling, food retention
naturopathic:
» qualities: alkaline-forming food
» actions: eliminates catarrh, builds nervous system, strengthens vessels
» uses: cardiovascular health: atherosclerosis, hypertension, cerebrovascular accident; common cold, scurvy; schizophrenia; rheumatism, arthritis; hemorrhoids, varicose veins, bruising; asthma, food allergies, peptic and duodenal ulcers, hayfever
» contraindications: rheumatoid arthritis, if sensitive
biochemical: high in cellulose; iron, silicon; bioflavonoids, vitamins A, B-complex
and C
» form: raw chopped green or red sweet peppers
» portion: 0.5 cup
» calories (kcal): 12
» weight (g): 50
» water (%): 92.8
» protein (g): 0.4
» fat (g): 0.2
» carbohydrates (g): 2.7
» unsaturated fatty acid (g) : 0.2
» saturated fatty acid (g): 0
» calories from fat (%): 15
» cholesterol (mg): 0
» dietary fiber (g): 0.6
» vitamin A (RE): 26
» vitamin A (IU): 265
» vitamin B1 (mg): 0.04
» vitamin B2 (mg): 0.03
» vitamin B3 (mg): 0.3
» vitamin B6 (mg): 0.08
» vitamin B12 (mcg): 0
» vitamin C (mg): 64
» vitamin E (IU): 0.75
» folic acid (mcg): 8
» pantothenic acid (mg): 0.02
» sodium (mg): 2
» potassium (mg): 98
» calcium (mg): 3
» phosphorus (mg): 11
» magnesium (mg): 7
» iron (mg): 0.63
» zinc (mg): 0.09
» copper (mg): 0.052
» manganese (mg): 0.07
Agriculture Handbook #8
Airola, p. 293
Jensen, pp. 193-4
Lu, p. 56
footnotes