The reason why green peppers are always cheaper is very simple.
When choosing sweet peppers, many are guided by price and put the cheapest - green fruits - in their basket. However, nutritionists warn that such savings can be harmful to health. This is reported by RBC-Ukraine, citing a post on Instagram by Polish nutritionist Jakub Mauricz.
The Secret of Low Price: Just an Underripe Vegetable
The reason why green peppers are always cheaper is very simple.
"Producers pick them earlier, not allowing them to ripen," explains nutritionist Jakub Mauricz.
Essentially, it is just an underripe version of red or yellow peppers. This approach allows farmers to save time and money on cultivation, but as a result, the consumer buys a product that has not had the chance to accumulate its maximum nutritional value.
Less Benefit, More Problems for the Stomach
According to the expert, green peppers contain significantly fewer bioactive compounds than their ripe counterparts.
"Red peppers can contain two to three times more antioxidants than green ones," notes Mauricz.
Antioxidants are key substances that slow down aging processes, reduce inflammation, and protect cells from damage. Moreover, green peppers can be harder to digest.
"Underripe vegetables can cause discomfort, especially in people with sensitive digestive systems," warns the expert.
If you feel stomach pain or bloating after consuming peppers, it may be worth replacing the green variety with red or yellow ones, which are significantly gentler on the stomach.
An Important Nuance: Seeds
The nutritionist also reminds that regardless of color, it is advisable to avoid consuming pepper seeds.
"Most people eat the seeds, but they can irritate the intestines," notes the expert.
Therefore, before cooking, the vegetable should be thoroughly cleaned of them.
When choosing between different colors of peppers, prefer red, yellow, and orange varieties. They are not only sweeter in taste but also significantly healthier and safer for your digestion.
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