The Capsicum Pepper has a high content of vitamin C or ascorbic acid and vitamin A.
About the Product
the pepper stimulates digestion and glandular secretion; raw contains many substances essential to our body: proteins, salts, fats, sugars and especially vitamins
In addition to being eaten fresh, included in salads or in pinzimonio, in the gastronomy the pepper is appreciated roasted, in oil or in vinegar. It is a fundamental ingredient in the preparation of peppers and Sicilian caponata.