Wrinkles & Cellulite

Vegetables

Bell Peppers

Bell Peppers contain an impressive amount of vitamin C with up to as much as six times as oranges.

Vitamin C, Vitamin A, Potassium, Beta-carotene, Fiber, Folate, Lycopene, Antioxidants

Produce

Cherry Tomatoe

Whole cherry tomatoes are small, sweet-tart tomatoes commonly eaten raw or cooked. They are a produce vegetable in culinary use, though botanically they are fruit.

Cherry tomatoes provide vitamin C, vitamin A carotenoids including lycopene, potassium, folate, and small amounts of fiber.

Spices

Each Red, Yellow, And Orange Bell Pepper

Bell peppers are the sweet, non-pungent fruits of Capsicum annuum; red, yellow, and orange varieties are mature peppers with mild flavor and crisp texture. They are commonly eaten raw or cooked and are not considered a spice in typical food classification.

Bell peppers are especially rich in vitamin C and also provide vitamin A precursors such as beta-carotene and other carotenoids, plus vitamin B6, folate, potassium, and fiber.

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Vegetables

Large Red Bell Pepper, Thinly Sliced

Large red bell pepper is the mature, sweet form of bell pepper, commonly eaten raw or cooked. Thinly sliced red bell pepper is crisp, mildly sweet, and widely used in salads, stir-fries, and sandwiches.

Red bell peppers are especially high in vitamin C and also provide vitamin A carotenoids, vitamin B6, folate, potassium, and fiber.

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Produce

Yellow Bell Pepper

Yellow bell pepper is a sweet, mild variety of bell pepper commonly eaten raw or cooked. It is a non-starchy vegetable with high water content and notable vitamin C content.

Yellow bell pepper is especially rich in vitamin C and also provides vitamin A precursors, vitamin B6, folate, and potassium.

Vegetables

Yellow Pepper

Yellow pepper is a sweet, mild variety of bell pepper commonly eaten raw or cooked. It is low in calories and adds color, crunch, and vitamin-rich nutrition to meals.

Yellow pepper is especially rich in vitamin C and also provides vitamin A carotenoids, vitamin B6, folate, potassium, and fiber.

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