Green Peppers
Egyptian green peppers are known for their vibrant green color and crisp, slightly tangy flavor. These peppers are harvested before they fully ripen, which gives them a more robust, less sweet taste compared to their red, yellow, or orange counterparts. Green peppers are versatile vegetables commonly used in salads, stir-fries, and a wide range of cooked dishes, providing both crunch and a fresh, peppery kick.
Green pepper plants are typically planted in early spring after the last frost has passed. They thrive in well-drained soil with plenty of sunlight and require a warm climate for optimal growth. The peppers begin to develop during the growing season and are usually ready for harvest from late summer to early autumn, from August to October. Harvesting involves picking the peppers when they are still green and firm, before they turn red or other colors.
Consuming Egyptian green peppers can boost immune function, support eye health, and improve digestion. The high vitamin C content enhances immune system performance and promotes healthy skin. The dietary fiber in green peppers supports healthy digestion, prevents constipation, and contributes to overall gut health. The antioxidants help reduce inflammation, protect against cellular damage, and support overall well-being.
Green peppers are packed with essential nutrients, including vitamins A, C, and K. Vitamin C supports immune health and skin integrity, while vitamin A promotes healthy vision and skin. Green peppers are also a good source of dietary fiber, which facilitates digestion and contributes to a healthy gut. Additionally, they contain antioxidants such as flavonoids and carotenoids, which help protect the body from oxidative stress and inflammation.
