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Red bell peppers are among the highest vitamin C foods available, containing more than oranges. Fully ripened on the vine, they offer sweet flavor and powerful antioxidants including lycopene and beta-carotene for cellular protection.
Red bell peppers are fully ripened green peppers. As they ripen, starches convert to sugars (increasing from 2% to 4% sugar content), and vitamin C content nearly doubles. They also develop more beta-carotene.
Red peppers have the most vitamin C (127mg) and vitamin A, followed by yellow (183mg C but less A), then orange, and finally green (80mg C). Red peppers are the most nutritionally dense.
Store unwashed bell peppers in the refrigerator crisper drawer for 1-2 weeks. Cut peppers should be stored in an airtight container and used within 3-4 days.
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