Apa beza lada benggala kuning, merah dan hijau?

buat decoration pon lawaaa~ :P

Kalau korang nak bagi jawapan bezanya pada WARNA.. tak payah lar.. saya pon bukannya rabun warna.. huhuhuh.. tuh dah terang lagi nyata.. siang hari tak payah pakai torch light orang kata kan.. :P Korang pernah tak terpikir soklan nie? Lunch tadi lar nie.. dok makan telur masak sweet sour.. dia buh lada benggala kuning.. hijau..merah.. hehehe.. menarek la daku tengok.. tengah dok makan pon sempat lagi berpikir ek.. apa beza 3 lada nie ek??

So.. mari kita google! ai kan rajin~ ngeheheheheheh

Perbezaan ketara pada 3 lada ini adalah pada peratusan anti-oksida nya.. Apa anti-oksida? 

Antioksidan merupakan bahan semulajadi yang bertindak untuk menghentikan atau menghalang kerosakan pada tubuh badan yang disebabkan oleh radikal bebas (free radicals). Tubuh kita memerlukan antioksidan untuk menstabilkan radikal-radikal bebas ini supaya sel-sel tubuh terpelihara daripada terus rosak.(sumber)

Setelah meng-google-tadi.. terjumpa lar satu website nie.. website omputeh.. daku copy and paste je lar ek.. malas nak translate.. bukan tak reti.. MALAS saja.. kalau korang pon malas juga.. pastu baca-baca tak paham.. korang pergi lar google translate.. ekkekeke

Red Peppers

Of all the colors, reveals the 2007 "Journal of Food Science" study, red peppers have the highest concentration of the antioxidants quercetin, luteolin, capsanthin and beta-carotene, with 34.0 micrograms per gram, 11.0 micrograms per gram, 8.0 micrograms per gram and 5.4 micrograms per gram, respectively. The CDC reports that red peppers have ten times more beta-carotene than green peppers. A 2004 study in the "Journal of Agricultural Food and Chemistry" found that red bell peppers have more of vitamins A and C, two of the three antioxidant vitamins, than any other color peppers.

Yellow & Orange Peppers

Of all the colors, yellow peppers have the least amount of beta-carotene, with only 0.2 micrograms per gram. Yellow peppers contain 200 IU per 100 gram, according to the USDA's National Nutrient Database. That's over ten times greater than the vitamin A content of green peppers. Yellow peppers also have nearly as much vitamin C as red peppers, with 183 micrograms per 100 grams, or nearly four times more than green peppers. Orange peppers possess a similar nutritional profile.
 

Green Peppers

In the 2007 "Journal of Food Science" study, green peppers had the lowest levels of luteolin, with 2.0 micrograms per gram, and undetectable levels of capsanthin. Green peppers also had the lowest overall capabilities to scavenge free radicals. The one antioxidant capacity in which green peppers were found to exceed the others was in its ability to prevent oxidation of a particular type of fatty acid called DHA.

Read more: http://www.livestrong.com/article/534698-nutritional-differences-between-different-color-peppers/#ixzz1fjUo2dSR

Celoteh Cik Bambam: Tak pernah lagi makan sambal belacan dibuat dari lada benggala kan? hahahahah