Capsium, another name for peppers, have been a part of the human diet since 7500 BC. There are around 20 different species documented, the sweet bell pepper being a common variety. Bell peppers come in many colors including green, yellow, orange, and red with the order of the colors ranging from a little more bitter to sweeter flavor. The polyphenols in bell peppers not only have health benefits, they contribute to the color, pungency, and flavor of the vegetable. Bell peppers can be eaten raw, chopped into salads, wraps or sandwiches. Roasted bell peppers go well as a side dish or blended into sauces or soups. They add bright color and distinct flavor when added to pizzas, stir-fry’s, and chili.
- Are a good source of antioxidants including ascorbic acid, carotenoids, polyphenols and flavonoids. These antioxidants help to protect body tissues against oxidative damage.
- An excellent source of vitamin A, important for maintaining healthy eyes, immune system, and skin.
- An excellent source of vitamin C, a nutrient essential for fighting off infection and keeping bones, teeth, and skin strong. Vitamin C also help the body to absorb iron from the food we eat.
- A good source of vitamin B6, a nutrient used in making and using glycogen, a form of energy stored in the body. Vitamin B6 also is involved in helping red blood cells carry oxygen to organs and tissues.
Nutritional Value of ½ cup (75g) Chopped Raw Bell Pepper
- 23 calories
- 5 g carbohydrate
- 1 g fibre
- 1 g protein
- 0 g fat
- ~160% daily recommended intake of vitamin C
- ~45% daily recommended intake of vitamin A
Did You Know
The riper the bell pepper, the more nutrients, and antioxidants it has in it! Although not as commonly grown, bell peppers can also be brown, purple, and black in color.