It seems that the text you provided is incomplete. Please provide the full text you would like me to translate. Extremely High in Vitamin C – Boosts Immunity & Skin Health
Red bell peppers contain 2-3x more vitamin C than oranges (per 100g).
Benefits:
Strengthens the immune systemI'm sorry, but it seems there is no text provided for translation. Please provide the text you would like me to translate.
Promotes collagen production for healthy skin and joints.
Acts as a powerful antioxidant, fighting free radicals.
2. Rich in Antioxidants – Fights Inflammation & Chronic Disease
Different colors provide unique antioxidants:
Red: High in lycopene (linked to reduced cancer and heart disease risk).
Yellow/Orange: Rich in beta-carotene (supports vision and immunity).
Green: Contains lutein & zeaxanthin (protects eye health).
3. Supports Eye Health
Lutein and zeaxanthin (in all colors, especially green & yellow) help prevent:
Age-related macular degeneration (AMD)It seems that there is no text provided for translation. Please provide the text you would like to have translated into English.
CataractsIt seems that there is no text provided for translation. Please provide the text you would like to have translated into English.
Vitamin A (from beta-carotene) improves night vision.
4. Aids Digestion & Gut Health
High in dietary fiber (~2g per 100g), promoting:
Healthy digestion.
Prevention of constipation.
Contains prebiotic fibers that feed beneficial gut bacteria.
5. May Help with Weight Management
Low in calories (~31 kcal per 100g) and high in water content (~92%).
Fiber increases satiety, reducing overeating.
6. Supports Heart Health
Potassium (~211mg per 100g) helps regulate blood pressure.
Folate and vitamin B6 reduce homocysteine levels (linked to heart disease).
Capsaicin (in small amounts) improves circulation.
7. Anti-Cancer Potential
Lycopene (red peppers) and quercetin (all colors) have been studied for their role in reducing cancer risk, particularly:
Prostate cancer (lycopene).
Lung & colon cancer (quercetin).
8. Improves Iron Absorption
Vitamin C enhances non-heme iron absorption (from plant-based foods like spinach and beans), helping prevent anemia.