Khaberni - Experts have revealed that adding bell peppers to winter meals may help in the prevention of the latest strain of "Super Flu".
U.S. data shows that the new subtype H3N2 strain of "Super Flu", known as subtype KK, is spreading rapidly across 32 states in the United States.
In addition, hospital admissions have risen by 54% in the last week, from 18 cases per 100,000 people to 28 cases per 100,000.
So far this season, there have been at least 9 deaths among children, including two young children in Boston and a teenager from Ohio who died just 5 days after visiting her doctor with symptoms of "regular flu".
According to "Daily Mail", while annual flu vaccines are the best way to prevent the virus, the diet can also help boost the immune system, especially foods rich in vitamin C.
Bell peppers
To obtain the vitamin, research indicates that bell peppers may have higher levels of vitamin C than oranges, and the color of the pepper affects the exact quantity.
All colors of bell peppers are rich in vitamin C and antioxidants, which have been proven to reduce inflammation, enhance the functions of immune cells, with nutrition specialists particularly preferring red peppers.
Why red peppers?
The color of the bell pepper indicates its ripeness; green ones are the least ripe, while red indicates the longest ripening period.
Kara Ledon, a nutritionist in Boston, said: "Red peppers typically top the list of foods in terms of overall nutritional value. Because they ripen longer, they contain the highest amount of antioxidants."
The longer ripening period also increases levels of vitamins A and C in red peppers.
A study published in the International Journal of Food Sciences and Nutrition showed that red peppers contain up to 60% more vitamin C than green peppers.
Vitamin C
Just one cup of chopped red bell pepper contains about 200 milligrams of vitamin C, which is roughly 3 times the amount found in an orange, and169% of the recommended daily value.
Bell peppers also provide antioxidants such as capsanthin, violaxanthin, lutein, quercetin, and lupeol. These nutrients reduce inflammation and the risk of chronic diseases.
One cup of red bell peppers contains just 30 calories.
Steaming and quick frying are two good methods for cooking bell peppers, helping to preserve water-soluble vitamins such as vitamin C.
