Red bell peppers are a versatile, nutritious and refreshing vegetable!
Red bell peppers are a kitchen staple for most due to their flavor, versatility and rich vitamin C content. Red bell peppers are sweet rather than hot, tangy, juicy and crunchy. They’re medium in size and also come in a variety of colors depending on their stage of ripeness. You can find them in green, yellow and orange in addition to red.
Health Benefits of Red Bell Peppers:
Red bell peppers don’t get nearly enough attention for their vitamin C content! They contain almost double the amount that oranges and citrus fruits contain. Try incorporating them with iron-rich foods to help increase the non-heme or plant-based iron sources.
Red bell peppers also contain large amounts of carotenoids, vitamin E, and vitamin C, which together provide anti-inflammatory and antioxidant benefits. A sulfur-containing amino acid cysteine found in red bell peppers may also be responsible for having potential anti-cancer benefits. As with most fruits and vegetables, red bell peppers contain great amounts of fiber which helps keep our digestive system moving, keeps us fuller for a longer period of time and releases a steady flow of energy into our bodies.
Nutrient Breakdown of Red bell Peppers:
*per 1 large
- Fiber | 3g
- Protein | 2g
- Carbohydrates | 10g
- Vitamin A | 103% DV
- Vitamin C | 349% DV
- Vitamin E | 13% DV
- Vitamin K | 10% DV
- Vitamin B6 | 24% DV
- Folate | 19% DV
- Potassium | 10% DV
- Manganese | 9% DV
- Magnesium | 5% DV
- Iron | 4% DV
- Antioxidants | flavonoids, carotenoids (mainly beta-carotene and zeaxanthin), and hydroxycinnamic acids
How To Use:
You can consume red bell peppers raw, roasted, pureed, mashed, blended and chopped. They’re great in salads, Nourish Bowls, hummus, stir-fry, curry dishes or simply as a snack!
The more you allow red peppers to ripen, the more vitamin C and carotenoids there will be. You’ll know when they’re ripe when they have a deep, rich, red color, are heavy for their weight and are smooth overall.