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Nutritional information on bell peppers 100 g of raw bell peppers contain 0.3 g fat, 2 g dietary fiber, 1 g protein, 190 mg vitamin C and 92 g water.
Nutmeg or mace and its medicinal use Nutmeg or mace is said that it relaxes the muscles, sedates the body and helps in removing gas from the digestive track. It is also used by many to relieve stomach problems such as indigestion, to prevent nausea and to treat abdominal pain, diarrhea, inflammation, liver disease and vomiting. Despite the above, nutmeg has not been proved to be effective for treating any illness. In fact, an overuse of nutmeg can be dangerous or even, in some cases fatal.
Storing fresh herbs (oregano, thyme, basil, resemary) To store fresh herbs such as oregano, thyme, basil, resemary, wash them first, dry them completely, put the in a plastic bag and refrigerate for up to 3 days.
Chosing fresh oregano Choose bright-green, fresh-looking oregano bunches with no signs of wilting or yellowing.   
Storing dried herbs (oregano, thyme, rosemary, basil) Dried herbs (such as oregano, thyme, rosemary and basil) should be stored in a cool, dry place for a period of up to 6 months. After that, herbs lose their flavor and aroma so they should be replaced with fresh ones.
Garlic and bad breath To reduce bad breath after eating garlic, eat a handful or more of raw parsley. Doing so will reduce, if not completely elliminate bad breath caused by garlic
Garlic and blood cholesterol Eating garlic helps in lowering your blood cholesterol.
Garlic size and flavour The finer you cut garlic, the more flavour and aroma it releases. Cut garlic finer to get more taste out of it, leave it whole or in large pieces to reduce the amount of flavour you get from it. To get the most flavour out of garlic crash it or mince it.
Garlic and prevention of common colds Eat garlic to prevent common colds. When crushed or finely chopped, it releases a powerful antibiotic compound.
Easy slicing of raw beef, pork or chicken To make the slicing of raw meat (like beef, prok or chicken) easier, place the meat in the freezer for 20 to 25 minutes. That should make it much easier to slice the meat, since the flesh will be more firm and therefore easier to handle.