緑、赤、黄、オレンジ。パプリカは色でこんなに違いがあった

値段も栄養価も違う。その理由は…。
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パプリカは、食物繊維や抗酸化物質、ビタミンCが豊富な野菜だ。しかし、実は色によって違いがある。

値段も栄養価も変わるし、緑のパプリカを食べると、他のパプリカに比べてお腹の具合が悪くなることが多い。

なぜだろう?

赤、黄、オレンジ、緑のパプリカの違いは?

緑のパプリカは、赤、オレンジ色、黄色になる前のパプリカだ。熟れていないため、苦みがあって人によっては消化不良を起こすこともある。

どうして緑のパプリカは他の色よりも安いの?

答えはシンプル。緑は他のパプリカよりも収穫時期が早いためだ。レシピサイト「Kitchn」には「黄色、オレンジ色、赤のパプリカは、収穫に時間がかかるためその分コストもかかります。そのため価格も高くなるのです」と書かれている。

どの色が一番栄養価が高い?

どのパプリカにも、ビタミンAやビタミンCが多く含まれている。健康情報ウェブサイト「Livestrong.com」によると、赤のパプリカは抗がん作用のあるベータカロチンを緑のパプリカの11倍多く含んでいる。一方、黄色のパプリカは緑のパプリカよりも多くのビタミンCを含んでいるが、ビタミンAとベータカロチンの量は少ない。

ハフポストUS版に掲載された記事を翻訳しました。

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