Mar 12, 2012

Bell Peppers: Nutritional Value

Bell Peppers are members of the nightshade family, which also includes potatoes, tomatoes and eggplant.

Sweet peppers are plump, bell-shaped vegetables featuring either three or four lobes.
Green and purple peppers have a slightly bitter flavor, while the red, orange and yellows are sweeter and almost fruity. But the longer they can ripen on the vine, the more antioxidants they will have (many green bell peppers you buy at the store are picked early and may have turned into another color if they had been left to ripen longer on the vine).

But as with anything cooked with heat, nutritional value starts to decline as you cook it. So raw is best, but you'll still get

Although peppers are available throughout the year, they are most abundant and tasty during the summer and early fall months.

The bell pepper is an excellent source of anitoxidants, including cartenoids, vitamin C and vitamin E. The level of vitamin C is at 117 milligrams per cup. (That's more than twice the amount of vitamin C found in a typical orange.)
Nutrients in 1 cup, raw bell pepper%Daily Value
vitamin C195.8%
vitamin A57.6%
vitamin B613.5%
vitamin E7.2%
vitamin K5.6%
vitamin B24.7%
vitamin B34.5%
vitamin B13.3%
vitamin B52.8%

A Few Quick Serving Ideas
  • Add finely chopped bell peppers to tuna or chicken salad.
  • After Healthy Sautéeing chopped peppers, celery and onions, combine with tofu, chicken or seafood to make a simple Louisiana Creole dish.
  • Purée roasted and peeled peppers with Healthy Sautéed onions and zucchini to make a deliciously refreshing soup that can be served hot or cold.
  • Bell peppers are one of the best vegetables to serve in a crudité platter since not only do they add a brilliant splash of color, but their texture is also the perfect crunchy complement for dips.
Or try our feta stuffed peppers--very simple

*nutritional info from

No comments:

Post a Comment