People love bell peppers because it adds to the taste and crunch of their pizza and salads but not only that, bell peppers have also health benefits that most people are unaware of.

Bell pepper is a phenomenal wellspring of carotenoids, as well as a wellspring of more than 30 distinct individuals from the carotenoid supplement family. A late study from Spain took a close look vitamin C, vitamin E, and six of these carotenoids (alpha-carotene, beta-carotene, lycopene, lutein, cryptoxanthin and zeaxanthin) in all ordinarily eaten foods and found that just two vegetables contained no less than 66% of all the recorded nutrientss. One of these is Bell pepper, it alone gave 12% of the total zeaxanthin found in the members' eating diets. (Bell pepper additionally gave 7% of the members' aggregate vitamin C intake.)

They contain a lot of vitamin C, which powers up a person's immune system and keeps skin energetic and young. The most astounding measure of Vitamin C in a bell pepper is concentrated in the red assortment.

The capsaicin in bell peppers has various medical advantages. Studies demonstrate that it decreases bad cholesterol, controls diabetes, brings alleviation from pain and eases inflammation.

On the off chance that cooked for a brief period on low heat, bell peppers hold the vast majority of their sweet, practically fruity flavor and flavonoid content, which is a powerful nutrient.

Higher heat cooking can harm a percentage of the fragile phytonutrients in bell peppers. In one recent study from Turkey, the impacts of grilling on sweet green bell peppers were concentrated on as for one specific phytonutrient, the flavonoid called luteolin. Prior to grilling, the bell peppers were found to contain around 46 milligrams/kilogram of this critical cell reinforcement and calming flavonoid. After grilling for 7-8 minutes at a temperature of 150°C (302°F), around 40% of the luteolin was observed to be destroyed.

The sulfur content in bell peppers makes them play a protective role in certain types of cancers.