{"id":3971,"date":"2012-08-16T12:00:52","date_gmt":"2012-08-16T12:00:52","guid":{"rendered":""},"modified":"2016-01-19T18:23:42","modified_gmt":"2016-01-19T18:23:42","slug":"diet-detectives-summer-fruit-and-vegetable-picks-sweet-bell-peppers-red-raspberries-an","status":"publish","type":"post","link":"https:\/\/foodmedcenter.org\/es_pr\/diet-detectives-summer-fruit-and-vegetable-picks-sweet-bell-peppers-red-raspberries-an\/","title":{"rendered":"Summer Fruit and Vegetable Picks: Sweet Bell Peppers, Red Raspberries, and Apricots"},"content":{"rendered":"<div class=\"page\" title=\"Page 1224\">\n<div class=\"layoutArea\">\n<div class=\"column\">\n<p>Here are a couple of <a class=\"expresscurate_contentTags\" href=\"https:\/\/foodmedcenter.org\/es_pr\/tag\/summer\/\">#summer<\/a> fruits and a vegetable for you to enjoy.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<p><strong>Sweet <a class=\"expresscurate_contentTags\" href=\"https:\/\/foodmedcenter.org\/es_pr\/tag\/bell-peppers\/\">#Bell Peppers<\/a><\/strong><br \/>\n<em>Why:<\/em> They&#8217;re crisp, delicious, low in calories, go with almost any food, and add great color on the plate. In addition, red bell peppers have three to four times more vitamin C than citrus fruits, and green, yellow, and orange bell peppers are also higher in vitamin C than citrus.<\/p>\n<p>Red bell peppers are fully ripened green bell peppers. Green bell peppers are unripe and immature. Orange, yellow, and purple peppers are different varieties of the bell pepper and reach their appropriate color upon ripeness. All peppers become sweeter as they ripen. Also, as an interesting side note, bell peppers contain a recessive gene that inhibits the concentration of capsaicin, which is what makes chili peppers hot and spicy.<\/p>\n<p><em>Nutritional Information:<\/em><\/p>\n<ul>\n<li>Red bell peppers (1 cup): 46 calories; 0.45 g fat; 9 g carbs; 3 g fiber; 1.5 g protein<\/li>\n<li>Green bell peppers (1 cup): 30 calories; 0.25 g fat; 7 g carbs; 2.5 g fiber; 1.3 g protein<\/li>\n<\/ul>\n<p><em>Health Perks:<\/em> Red bell peppers are one of the best sources of beta carotene, the form of vitamin A found in plants. And red bell peppers also contain approximately 11 times the beta carotene of green bell peppers. In addition, they are an excellent source of the phytochemicals lutein and zeaxanthin, which are known to protect against macular degeneration. Bell peppers of all colors are also good sources of vitamin B6, fiber, folate, potassium, and many other vitamins and minerals. And they contain the phytochemical lycopene, which has been shown to reduce the risk for certain cancers. A 2007 study published in the <em>Journal of Food Science<\/em> compared the antioxidant activity in all four colors and found that the quantity of antioxidant phenolic compounds was greatest in red bell peppers, followed by orange, yellow, and green.<\/p>\n<p><em>Purchase Tips:<\/em> Research indicates that bell peppers of all colors are among the top 10 <a class=\"expresscurate_contentTags\" href=\"https:\/\/foodmedcenter.org\/es_pr\/tag\/vegetables\/\">#vegetables<\/a> for containing pesticide residue when grown conventionally. Therefore, it is recommended that you look for organically grown varieties.<\/p>\n<p><strong>Red <a class=\"expresscurate_contentTags\" href=\"https:\/\/foodmedcenter.org\/es_pr\/tag\/raspberries\/\">#Raspberries<\/a><\/strong><br \/>\n<em>Why:<\/em> Have you eaten a sweet-tasting raspberry? It rivals any candy you can think of \u2014 and it&#8217;s only 1 calorie per raspberry. Raspberries are much lower in calories than you would think \u2014 only 64 calories for 1 cup. And just 1 cup provides 32.2 mg, or 54 percent of the recommended daily value, of vitamin C; 32 percent of your day&#8217;s supply of fiber; and 41 percent of the daily recommended value for manganese, which is a trace mineral that helps to catalyze enzymes required for various body functions.<\/p>\n<p><em>Nutritional Information (1 cup):<\/em> 64 calories; 14.7 g carbs; 8 g fiber; 0.8 g fat; 1.5 g protein.<\/p>\n<p><em>Health Perks:<\/em> According to a study conducted by researchers A. Venketeshwer Rao and Dawn M. Snyder from the Department of Nutritional Sciences at the University of Toronto, Canada, and reported in the <em>Journal of Agricultural and Food Chemistry<\/em>, red raspberries contain &#8220;a wide range of polyphenolic phytochemicals (flavonoids, phenolic acids, lignans, and tannins), &#8220;some of which may function as anti-inflammatory and anti-atherosclerotic and protect against LDL oxidation, thus reducing cardiovascular diseases.<\/p>\n<p>Anthocyanins and ellagitannins are the major antioxidant phytochemicals present in raspberries. Ellagitannins are tannins, not commonly found in foods, which react with water to become ellagic acid, and may slow the growth of some cancer cells. Recent research has shown that the ellagic acid in raspberries is highly bio-available. Anthocyanin, the pigment responsible for the red color in raspberries, helps reduce the risk of blood coagulation, preventing the development of blood clots involved in stroke, pulmonary embolism, and heart attack.<\/p>\n<p>Other research reported in the journal <em>BioFactors<\/em> found that raspberries have more antioxidants than strawberries, kiwi, broccoli, leeks, apples, and tomatoes.<\/p>\n<p>Additionally, the fructose combined with their high dietary fiber content, helps to regulate blood sugar by slowing digestion so that you don&#8217;t get those awful sugar spikes and subsequent letdowns. And even the little fat that raspberries do contain is almost entirely unsaturated fat.<\/p>\n<p><em>Purchase Tips:<\/em> Raspberries are highly perishable. Look for plump, even colored, bright berries that are not bruised. Oh, and those hairs on the raspberries \u2014 called &#8220;styles&#8221; \u2014 are normal and part of the <a class=\"expresscurate_contentTags\" href=\"https:\/\/foodmedcenter.org\/es_pr\/tag\/fruit\/\">#fruit<\/a>&#8216;s defense mechanism.<\/p>\n<p><em>Recipe:<\/em> Raspberry Salsa<\/p>\n<p>Makes about 6 cups, or 8 to 10 servings<\/p>\n<p>A little sweet, a little sour, a little spicy, and a little crunchy \u2014 this salsa is a perfect accompaniment to pork, chicken, fish, or beef. It\u2019s also great over sliced fresh fruit or as an accompaniment to a cheese tray. If you prepare and refrigerate the salsa in advance, the jicama and apple will turn a pretty pink from the raspberries.<\/p>\n<p><em>Ingredients<\/em><br \/>\n2 cups diced peeled jicama<br \/>\n1 Pink Lady or other tart-sweet apple, cored and diced<br \/>\n1 medium jalapeno pepper, seeded and finely chopped<br \/>\n3 green onions, sliced<br \/>\n1\/3 cup raspberry vinegar<br \/>\n1 tablespoon grated fresh ginger<br \/>\n1 (12-ounce) bag frozen Washington raspberries<\/p>\n<p><em>Directions<\/em><br \/>\nIn large bowl toss jicama and apple with vinegar. Add all remaining ingredients and toss to blend. Serve at once or cover and refrigerate until ready to serve.<\/p>\n<p><em>Nutritional Information per serving:<\/em> Calories 40; fat 0.1 g; saturated fat 0.01 g; % calories from fat 2%; protein 0.8 g; carbohydrates 9.7 g; cholesterol 0 mg; sodium 2.5 mg; fiber 2.76 g.<\/p>\n<p><em>Healthy Recipe Courtesy of Washington Red Raspberry Commission<\/em><\/p>\n<p><strong>Apricots<\/strong><br \/>\n<em>Why:<\/em> Fresh apricots are tasty, low in calories and can be used to sweeten a variety of dishes.<\/p>\n<p><em>Nutritional Information (1 cup sliced, about 4 apricots):<\/em> 79 calories; 1 g fat; 19 g carbs; 3 g fiber; 2 g protein.<\/p>\n<p><em>Health Perks:<\/em> Apricots are loaded with vitamin A \u2014 1 cup has about 3,178 IU, or 64 percent of your daily recommended value. The vitamin A in apricots converts to the antioxidant beta carotene, which is involved in the growth and repair of skin tissue and may protect against sun damage. Additionally, it is said to have anti-cancer effects and to enhance immune system function.<\/p>\n<p>Apricots are also packed with vitamin C (27 percent of the daily recommended value), plus potassium, iron, copper, and the antioxidant lycopene.<\/p>\n<p><em>Purchase Tips:<\/em> Look for apricots that are firm and plump with an orange-yellow to orange color. You know they&#8217;re ripe when they&#8217;re soft to the touch. Putting ripe apricots in the fridge will prevent them from going bad. Avoid apricots that are yellow or green, or if they&#8217;re bruised or dried up.<\/p>","protected":false},"excerpt":{"rendered":"<p><strong>Sweet Bell Peppers<\/strong><br \/><em>Why:<\/em> They&#8217;re crisp, delicious, low in calories, go with almost any food, and add great color on the plate. In addition, red bell peppers have three to four times more vitamin C than citrus fruits, and green, yellow, and orange bell peppers are also higher in vitamin C than citrus.<\/p>\n<p>Red bell peppers are fully ripened green bell peppers. Green bell peppers are unripe and immature. Orange, yellow, and purple peppers are different varieties of the bell pepper and reach their appropriate color upon ripeness. All peppers become sweeter as they ripen. Also, as an interesting side note, bell peppers contain a recessive gene that inhibits the concentration of capsaicin, which is what makes chili peppers hot and spicy.<\/p>","protected":false},"author":32,"featured_media":8027,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_lmt_disableupdate":"","_lmt_disable":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[174],"tags":[778,780,642,779,214,273],"class_list":["post-3971","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-eating","tag-apricot","tag-bell-peppers","tag-fruit","tag-raspberries","tag-summer","tag-vegetables"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v27.9 (Yoast SEO v27.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ 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The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon &amp; Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City &amp; State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.\",\"sameAs\":[\"https:\\\/\\\/foodmedcenter.org\",\"foodmedcenter\",\"https:\\\/\\\/www.linkedin.com\\\/in\\\/platkin\",\"https:\\\/\\\/www.youtube.com\\\/@foodmedcenter\",\"https:\\\/\\\/en.wikipedia.org\\\/wiki\\\/Charles_Stuart_Platkin\"],\"honorificPrefix\":\"Dr.\",\"honorificSuffix\":\"PhD, JD, MPH\",\"url\":\"https:\\\/\\\/foodmedcenter.org\\\/es_pr\\\/author\\\/charles-platkin\\\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Summer Fruit and Vegetable Picks: Sweet Bell Peppers, Red Raspberries, and Apricots","description":"Here are a couple of summer fruits and a vegetable for you to 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MPH","image":{"@type":"ImageObject","inLanguage":"es","@id":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","url":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","contentUrl":"https:\/\/foodmedcenter.org\/wp-content\/uploads\/Charles-Platkin-PhD-2025-500-96x96.jpg","caption":"Charles Platkin, PhD, JD, MPH"},"description":"Dr. Charles Platkin is the founder and Executive Director of the Center For Food As Medicine &amp; Longevity (FoodMedCenter.org), a not-for-profit organization working to bridge the gap between traditional allopathic medicine and the use of food as medicine in the prevention, treatment, and management of disease. The Center conducts extensive research on longevity and healthspan, exploring how nutrition and lifestyle interventions can extend both lifespan and the number of years lived in good health. Core to its work is the dissemination of reliable, peer-reviewed information on nutrition, longevity science, and healthy aging, as well as ensuring universal access to healthy, affordable food, and creating a more equitable, smart food system that will improve health outcomes. A distinguished scholar and influential figure in the fields of public health, nutrition, and food policy, Dr. Platkin is a Distinguished Lecturer (Emeritus) at City University of New York at Hunter College. He has both a Masters Degree and a Ph.D. in Public Health, specializing in nutrition. He also has a law degree, and throughout his career has been dedicated to a multidisciplinary approach to academic research, community health interventions and complex health and policy issues, encompassing law, public health, and nutrition. Dr. Platkin has occupied influential roles in public health, notably serving as the Executive Director of the Hunter College NYC Food Policy Center from 2012 to 2023. During this time, he played a pivotal role in shaping food-related policies in New York City. His entrepreneurial leadership extends across multiple sectors: he is the co-founder and strategic advisor to Diversion Books (DiversionBooks.com), a book publishing company; Chief Strategy Officer at PopCom Health (PopComHealth.com); founder and managing director of Magoo Properties (MagooProperties.com); and co-founder and director of MedicalBx (MedicalBx.com), which develops boutique hospitals and mobile medical clinics to enhance healthcare access in underserved areas. His leadership also extended to co-founding and operating organizations like Integrated Wellness Solutions, where he leveraged innovative approaches and technology to enhance health and wellness. He is a powerful advocate for healthier communities and for shaping the field of nutrition and food policy in lasting ways. Dr. Platkin has made significant contributions to the field of public health and nutrition issues through his research. He has published in several peer-reviewed scientific and medical journals, including the Journal of Nutrition Education and Behavior, the Journal of Obesity and Weight Loss, the International Journal of Nutrition and Dietetics, BioMed Central (BMC) Obesity; and the Journal of the Academy of Nutrition and Dietetics. He is the author of eight books. His forthcoming book, Eat to Cheat Death: Using Food as Medicine to Live Better, Live Stronger, Live Healthier, and Live Longer (Simon &amp; Schuster, 2027), synthesizes cutting-edge research on nutrition and longevity. His first book, Breaking the Pattern (Red Mill Press 2002, Plume 2004), was a bestseller in hardcover; it has been used by addiction clinics to assist patients with resolving drug and alcohol-related issues, and more than 20 universities around the country use it as a text to teach behavioral change techniques to nutrition and dietetic counseling interns. His other titles include The Diet Detective's Count Down (Simon and Schuster, 2007), The Diet Detective's Calorie Bargain Bible (Simon and Schuster, 2008), The Diet Detective's Diet Starter Kit (Diversion, 2011), and The Diet Detective's All-American Diet (Rodale, 2012). Charles Platkin's contributions to the fields of health, nutrition, and public policy have earned him recognition and numerous accolades. He was cited by the New York State Governor for his contributions to the development of nutrition materials for NYS Mentoring in March 2019, showcasing his dedication to public health and education. He was also honored as a Politics of Food honoree by City &amp; State in November 2018 for his commitment to promoting healthy eating and food policy reform. Additionally, Dr. Platkin's success as a principal investigator and grant recipient reflects his impact in the field, as he has secured multiple grants to support research and initiatives related to food policy and nutrition. Beyond his academic and research pursuits, Charles Platkin has engaged with the public through various media outlets. He was the host and executive producer of WE TV's series I Want To Save Your Life, where he helped individuals transform their health through nutrition and lifestyle interventions. His syndicated health, nutrition, and fitness column, the Diet Detective, appeared in more than 150 daily newspapers and media outlets for nearly 20 years. His appearances on thousands of radio shows, in newspapers, magazines, and online platforms have reached a broad audience. His commitment to educating the public underscores his dedication to public health. He received his undergraduate degree from Cornell University, a law degree from Fordham University, a Master of Public Health and a Ph.D. in Public Health from Florida International University in Miami Florida.","sameAs":["https:\/\/foodmedcenter.org","foodmedcenter","https:\/\/www.linkedin.com\/in\/platkin","https:\/\/www.youtube.com\/@foodmedcenter","https:\/\/en.wikipedia.org\/wiki\/Charles_Stuart_Platkin"],"honorificPrefix":"Dr.","honorificSuffix":"PhD, JD, MPH","url":"https:\/\/foodmedcenter.org\/es_pr\/author\/charles-platkin\/"}]}},"modified_by":null,"_links":{"self":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/posts\/3971","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/users\/32"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/comments?post=3971"}],"version-history":[{"count":0,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/posts\/3971\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/media\/8027"}],"wp:attachment":[{"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/media?parent=3971"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/categories?post=3971"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmedcenter.org\/es_pr\/wp-json\/wp\/v2\/tags?post=3971"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}