Capsicum
Testing has indicated the NNA Capsicum is not only very strong in vitamins and minerals but also has a clean and rich taste.
All Capsicums are tested for Taste, nutrition, and safety. Regenerative farming methods ensures a better outcome for the environment.
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- Harvest Location: Western Australia
What is the difference between the colours of capsicum?
The different colours are attributable to many distinct pigments that exist due to a rich nutritional and antioxidants profile.
Red capsicum, for instance, contains a lot of phytonutrients compared to any of the other capsicums, making them the type with the highest antioxidants content. Red capsicums have more beta-carotene content and vitamin C levels than green ones.
The nutrients in green capsicum are also wonderous for our health as they contain high amounts of vitamin A, C, K and potassium
It is amazing that yellow capsicum contains more antioxidants, vitamins, and minerals than the green ones. Thanks to the carotenoids that can be found in most yellow, orange, or red coloured vegetables like carrots. It tastes sweeter too, since it takes longer time on the vine than the green ones.
Vitamins
- Vitamin C: 168% of the daily value
- Vitamin A (RAE): 21% DV
- Vitamin B6: 21% DV
- Folate: 14% DV
- Vitamin E: 13% DV
- Pantothenic acid (B5): 8% DV
- Riboflavin (B2): 8% DV
- Niacin (B3): 7% DV
- Thiamin (B1): 5% DV
- Vitamin K: 5% DV
- Choline: 1% DV
Minerals
- Manganese: 6% DV
- Potassium: 5% DV
- Magnesium: 3% DV
- Iron: 3% DV
- Zinc: 3% DV
- Phosphorus: 2% DV
- Copper:2% DV
- Calcium: 1% DV
- Selenium: <1% DV
- Sodium: <1% DV
Keep capsicums in the crisper drawer of your fridge for up to two weeks. For partially used capsicums, remove the seeds and store in an airtight container in the fridge for up to three days. Capsicums become sweeter when cooked.
