Super source
Sugars
3.96 g · 8% DV target
A versatile member of the nightshade family, bell peppers are unique among the Capsicum genus for their lack of capsaicin, the compound responsible for heat in chillies.
Red bell peppers contain significantly higher levels of carotenoids (plant pigments) like beta-carotene and lutein compared to green ones, as these compounds develop during the ripening process.
Cooking methods significantly alter the nutrient profile; while stir-frying or roasting can enhance the availability of certain carotenoids, prolonged boiling can lead to a substantial loss of water-soluble vitamins.
Bell peppers are a notable source of quercetin and luteolin, flavonoids (plant compounds) that have been studied for their potential to reduce markers of inflammation in the body.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
3.96 g · 8% DV target
1.55 mg · 10% DV target
132 mg · 147% DV target
0.31 mg · 18% DV target
48.1 μg · 12% DV target
No diet tags available.
Store in the vegetable crisper drawer for maximum freshness.
Sliced peppers lose moisture and crispness rapidly.
Generally low carbon footprint, though greenhouse-grown varieties require more energy for heating.
Despite being treated as a vegetable in the kitchen, the bell pepper is botanically a fruit—specifically a berry—because it grows from a flowering plant and contains seeds.