Call it "sweet pepper", "bell pepper", "red/yellow/orange pepper", "chilli pepper" or whatever. They're all the same, and it's my favorite ingredient for juicing.
The different colors all offer different phytonutrients for different benefits, so do use them all. I find that red, yellow and orange capsicums are sweet and best for juicing, but I don't
like the green one in my juice.
Its high vitamin C content means it has so many health benefits ...
- Anti-bacterial and anti-fungal
- Anti-ageing, prevents premature skin ageing
- Prevent blood clots, thus preventing stroke
- Keep cold feet warm - nice to have in winter
- Prevent nose-bleeding
- Super immunity booster
And many more health benefits, read here:
RECIPE: 1 yellow/orange + 1 red capsicums + 1/8 of a lemon.
If you use a masticating juicer, you should get one nice big nutritious cup which is sufficient. In this case it's not quantity but quality that counts. The lemon "blunts" the taste of the peppers and multiplies absorption capacity.
Do you juice capsicum?
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