The sweet and free pepper is an integrated pharmacy:
- An important source of fiber, vitamins, potassium, and folic acid as well as low calories.
- It is the pepper picking season that determines its color, when picked early, it remains green and acquires its yellow, orange and red color if left longer in the sun and remains of the same usefulness despite the difference of colors.
- Peppers have a high nutritional value for their vitamin content where they fight the inflammation of the body.
- Contributes to the activation of the heartbeat and protects against clotting (especially hot).
- Contributes to the oxidation process and protects against cancers.
- Used as an appetizer and thus served as appetizers on tables.
- In addition to what is mentioned, the pepper eats both types and in all its colors cooked or raw so that it is used in the leap and it is delicious and useful and is an essential element in the preparation of many Arabic, Western and mona dishes as well.