According to my sister the nutritionist, capsicum is an excellent source of vitamin C. She also tells me that red capsicum has nearly twice the amount of vitamin C compared to green capsicum. Another reason to hate green capsicum I reckon. If you have to endure the taste of a green capsicum you want to know that it's better for you - but it's not!
How come roasted red capsicums are so delicious and I can think of a bezillion things to do with them but not one thing appeals when it comes to its green counterpart? I've checked out my Stephanie Alexander kitchen garden bible and of course she has quite a few yummy offerings by way of red but nothing green. I have a whopper Indian cookbook and there are a few curry recipes there but they require more than one green capsicum and I am definitely not buying another. Besides, I doubt a green capsicum curry would taste good. I could chop it up and chuck it in a fried rice and serve it to the monkeys. But I'll bet both the little monkeys would pick out every bit of green. They don't like green capsicum either.
So what to do with this one green capsicum before it withers and gets fed to the worms? Your suggestions greatly appreciated (although possibly I will turn my nose up at most of them!).
NutriNic says: "Capsicum is a good source of flavonoids which are antioxidants found in most fruit and vegetables. They help prevent oxidation in the tissues and mop up free radicals. Capsicum is also an excellent source of vitamin C, red capsicum has nearly twice the amount of vitamin C than green capsicum, green capsicum contains more vitamin C than oranges."
Oh, and just for your information, NutriNic is not a fan of capsicum either - red or green.
|The two surviving capsicum plants|