Home money Cooked or raw peppers always digestible and light thanks to these 3 brilliant and very quick tricks to remember

Cooked or raw peppers always digestible and light thanks to these 3 brilliant and very quick tricks to remember

by drbyos

With the hottest season just around the corner, a period full of goodness and innumerable riches of the beautiful country is inaugurated. Beloved, colorful, tasty, nutritious and very popular, peppers come in all their forms and enrich the tables of Italians.

Puglia, Campania, Lazio, Calabria and Sicily are the regions where they are grown the most but also in Piedmont and Veneto the production of peppers is very developed.

These fabulous vegetables contain only 20 calories per 100 grams and are rich in vitamins C and A.
Smell, color and taste are unmatched, yet, peppers are difficult to digest. The heaviness of the food, in fact, leads to a strong abdominal swelling that lasts even for whole days.

Causes and remedies

Peppers are part of the family of Solanaceae and contain solanine. This substance is even considered toxic if taken in large quantities. It also makes the food less digestible.

The skin also does not aid digestion. It is always advisable to peel the peppers well before eating them.
In addition, you can have cooked or raw peppers that are always digestible and light thanks to these 3 brilliant and very quick tricks to remember.

Not everyone knows these little tricks

Removing the skin is the first step in making peppers more digestible, even in recipes where there is no mention of peeling peppers. Nobody knows but you should also remove the skin at eggplant.

A trick that can be very useful is to eliminate the white part of the pepper. Many linger on the skin and forget that even the white inner part of the vegetable creates that feeling of heaviness and abdominal swelling. Why? Because it contains flavin, a substance that is not easily digested. For the same reason, it will be useful to eliminate all the seeds as well.

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Let’s now move on to the more unusual but very effective remedies.
To make peppers lighter and more digestible, many chefs recommend cooking them in a pan with an apple. Four slices of apple will be enough to be able to taste the peppers without fear. The sugary characteristics of the fruit will counteract the heavy effect of the pepper.

The last quick and easy trick is about sugar.
Ever tried putting a teaspoon of sugar on peppers while cooking? It seems that it has miraculous effects and that it makes peppers exceptional and very light. Here is revealed how to have cooked or raw peppers that are always digestible and light thanks to these 3 brilliant and very quick tricks to remember.

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