In terms of vitamin C content, bell peppers are second only to rosehips and black currants, and among vegetables it is an absolute champion. In addition, pepper contains a rather rare vitamin P, which helps the absorption of ascorbic acid and makes pepper an indispensable helper for our heart and blood vessels. Vitamin P makes the walls of blood vessels more elastic, and vitamin C "cleans" them from cholesterol plaques. Thanks to this combination, regular consumption of peppers can reduce the risk of stroke by 46%! To provide the body with the daily need for vitamin C, you need to eat only one large pepper.