Bell peppers are a vegetable, so we know they’re good for us.
What you may not know, though, is that all bell peppers start out green!
As a bell pepper ripens, Mississippi State University Extension says, its color can change (depending on the variety).
As the color changes, so do the nutrients and benefits:
Green and red bell peppers have more vitamin C than an orange.
Yellow and orange bell peppers contain violaxanthin, which helps protect cells from damage.
Capsanthin – what turns a bell pepper from yellow to red – can help fight inflammation.
Red bell peppers, which the university says are the most nutrient-dense form, have lycopene. Research shows lycopene may lower the risk of developing certain cancers. It also supports skin and eye health.
Every color variety provides antioxidants such as vitamins A, B6, C, E and K.
So, next time you’re fixing a snack, why not try a bell pepper?
You can slice them up and dip them in hummus, add them to a salad, or use them as a topping on pizza.
