4 types of bell peppers and how they differ in nutrition

Bell peppers are a tasty, colourful, & low-calorie snack that is also extremely nutritious. Bell peppers are packed with vitamins 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 coloured 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 colour has its own unique seed and they all come from different plants.

Here is the list of different types of bell peppers with their nutrition.

1. Green Peppers (Capsicum)

These 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.⠀⠀

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2. Yellow Peppers

They 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, vitamins E, K1, and B6 & have the antioxidant Violaxanthin present.⠀⠀

3. Orange Peppers

These 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.⠀

4. Red peppers

They 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 colour. Before they are ripe, they can be green in colour, which is why occasionally green peppers in the store are actually red ones.

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