|Canary Melon||3.000 Tonnes|
|Tomato branch||3.500 Tonnes|
Peppers are herbaceous plants that grow all year round in natural conditions, but mostly grown annually due to its sensitivity to frost and to damage caused by cooling. The product of the species is a pod that greatly varies in characteristics, with weights fluctuating between a few grams and half a kilo. Its shape varies from round, heart-shaped, sharp, cylindrical and square. Its exterior colour generally tends to be either yellow, green or red.
Peppers, sweet red peppers or “bell peppers” as they are also known, are hollow vegetables that originate from America and can be eaten raw, boiled or roasted.
They are rich in vitamin C and vitamin A and also contain vitamin E, B6, B3, B2, B1 and folic acid.
Among the minerals contained in the different peppers, potassium has the biggest percentage, followed by calcium, phosphorus and magnesium. They are also a good source of carbohydrates and carotenes (750mg/100g).
Peppers are high in antioxidants, low in calories (19 Kcal/100g) and high in fibre.
They are ideal for low-salt diets due to their low levels of sodium.
Nutrition information for peppers:
As well as a source of beta-carotenes are made up of abundant amounts of vitamin C necessary to conserve the body’s connective tissue, healing wounds and preventing viral infections.
To illustrate their potential, green peppers contain twice as much vitamin C as oranges, and red peppers have triple the amount of vitamin C.
On top of this, compared with carrots, the fact that its purée form is great for fighting diarrhoea in children, coupled with the fact that it is the only vegetable that is healthier when cooked than raw (as in the cooking process the cellular membranes on the exterior wall break up to release nutrients), makes it a very useful vegetable.
Chemical composition of peppers: