Paprika
The word paprika is taken from the Hungarian language, which explains pepper is the fruit flavor and a spicy flavor. Paprika is much cultivated in that country. Regular paprika found in various dishes from different parts of the world. In Germany, Hungary, and Turkey, Paprika used to flavor the sausage. In Indonesia, you must be familiar with peppers and onions mixed with sliced beef in teriyaki dishes prepared a fast-food Japanese style. Even in Japan, paprika usually fried with bell peppers into tempura flour.
Benefits:
Paprika is in the Mediterranean region including the types of spices are powerful sources of antioxidants. In the study, peppers are still less powerful than oregano, other herbs from the Mediterranean region. Spicy taste on paprika comes from a substance called capsaicin. This substance is useful relief of airway mucus substance. Other studies revealed that consumption of capsaicin causes gastric mucus that protects the surface from irritants such as acid, aspirin, and alcohol.
Nutrient:
Vitamin C was first isolated from paprika by scientists from Hungary, Albert Szent Gyorgyi. Vitamin C per 100 grams of peppers is 150-250 mg. The highest content of vitamin C contained in a spicy paprika.
Paprikas also contain beta-carotene, vitamins B1 and B2. Per 100 grams contains 10 mg of beta-carotene.
Remember: Capsaicin may cause irritation to the gastrointestinal tract. Avoid these vegetables if you have a stomach illness.
