Bell Peppers

It is believed that the bell pepper originated in America and was then exported to Europe where it  is widely used in a variety of culinary dishes. Green, yellow, orange, and red are the primary colors of bell peppers. Their nutritional properties vary, pending their color. And their color depends on their stage of maturity. A bell pepper starts out green and eventually turns red when it reaches its final stage of maturity.

According to the Web page Fruits & Veggies Matter, one thing to keep in mind is that the brighter the color, the sweeter the taste. Below is a list linking nutritional properties and the bell pepper’s color.

Green Bell Pepper

Green bell peppers, per half-cup, have 20 calories and contain 40% dietary fiber of the daily recommended value. It also provides 4% vitamin A and 60% vitamin C. Green vegetables in general contain lutein and folate which in conjunction with other nutrients can protect the body against cancerous tumors and also assist in maintaining good eye-care.

Yellow/Orange Bell Pepper

Yellow and orange bell peppers contain the same amount of calories as their green counterparts. But, they differ in the amount of vitamin C. Choosing a yellow or orange bell pepper over a green one could increase your vitamin C intake by 350%. It also contains a high amount of beta-carotene which could help prevent some cancers, prevent a heart attack, maintain good eye-care, and maintain strong and healthy bones.

Red Bell Pepper

Red bell peppers are the sweetest in taste and the most nutritious of the bell pepper family due to its color. Just a half-cup contains 20 calories plus the following percentages of the daily recommended daily values: 45% vitamin A, 240% vitamin C, and 11 times the amount of beta-carotene than the green ones. Red peppers are a great food source to maintain a healthy heart, as well as prevent the onset of diabetes, Alzheimer’s disease, and some cancers.