Calories: Low

Protein: Moderate

Fat: Low

Saturated fat: Low

Cholesterol: None

Carbohydrates: High

Fiber: Moderate 

Sodium: Low

Main vitamin: Folate, Vitamin A and C

Main mineral: Potassium and Iron

 

 

 

Bell peppers –  or sweet peppers as they are sometimes called – have moderate to high amounts of Vitamin A. The riper they are the richer they are in Vitamin A.

 

As a matter of fact, sweet red bell peppers have ten times as much Vitamin A as the green ones. To add to that they are also a great source of Vitamin C. 

 

 

When buying Bell Peppers look for those that are firm, thick and fleshy. Look for brightly colored green, yellow red or purple bell peppers and avoid those that look dull in color as those tend to be unripe and immature.

 

Also, avoid buying peppers with wrinkled skin as well as they have gone bad on the inside and have lost their moisture.  

 

 

When preparing peppers, they do best when washed under cold running water prior to slicing and removing their seeds.

 

If you want to include as part of a sauce, you should probably peel off the skin before cooking them. For leftover peppers it is best they are kept refrigerated to preserve their moisture and their Vitamin C richness.