What you need to know about bell peppers, their colours and nutrients
Bell peppers are a tasty, colorful, & low calorie snack that are also extremely nutritious. Bell peppers are packed with vitamin C, A, water, & antioxidants. They’re also low in calories & a good source of additional vitamins & minerals like vitamins E, B6, K1, potassium & folate.
One common misconception is that the different colored peppers are all the same plant, just at different stages of ripeness.
However, that is not true. While it is true that some green peppers in the grocery store are unripe red peppers, each color has its own unique seed and they all come from different plants.
Green peppers- are the most bitter out of all the peppers. They contain vitamin C, but have the least amount of it compared to the others. They are also a great source of vitamin A, potassium, folate, and vitamin E. It is possible that some of the green peppers you see in the store may be unripe red peppers, however they never turn into yellow or orange ones.
Yellow peppers- have more than twice the vitamin C than green, and half the vitamin A. Additionally, yellow peppers are a good source of other vitamins & minerals like folate, vitamin E, K1,and B6 & have the antioxidant Violaxanthin present.
Orange peppers- contain a bit more vitamin C than green peppers but less than yellow ones. They’re also a good source of vitamin A as well as other vitamins & minerals like potassium, folate, vitamin E, B6, & K1.
Red peppers- tend to be the sweetest & have the most vitamin A out of all the bell peppers (they have 8X the amount of vitamin A than green!). They are also a good source of vitamin C & have the antioxidant Capsanthin present, which is responsible for the red color. Before they are ripe, they can be green in color, which is why occasionally green peppers in the store are actually red ones. 🙂 .
All bell peppers are nutritious and tasty in different ways! What’s your favourite way to eat them?
Source
https://www.healthline.com/nutrition/foods/bell-peppers#plant-compound
https://www.ncbi.nlm.nih.gov/pubmed/24065101
