Nutrition: Top 5 health benefits of peppers

  • By Kerry Torrens – Nutritionist
  • BBC food

photo credit, BBC food

What is a pepper?

As a fruit of the pepper (Capsicum annuum) and a member of the nightshade family, the pepper is also called “sweet pepper” along with aubergine, tomato and potato. Capsicum is a non-spicy cousin of the chili pepper, which can be eaten raw or cooked and makes a nutritious addition to a meal.

Check out our full range of health benefit guides and also check out some of our delicious pepper recipes, from roasted peppers with tomatoes and anchovies to double chili beans and roasted peppers.

Nutritional Benefits of Peppers

An 80g serving of red peppers (raw) provides:

  • 17kcal/71kJ
  • 0.6 grams of protein
  • 0.2g fat
  • 3.4 grams of carbohydrates
  • 1.8 grams of dietary fiber
  • 173 mg of potassium
  • 60 µg folate
  • 101 mg vitamin C

Interestingly, the nutritional value of peppers varies by color, with red varieties providing more potassium, vitamin C, and folic acid than their yellow, orange, or green counterparts. However, unripe green peppers are significantly richer in protective phytochemicals known as polyphenols than their ripe red counterparts.

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