Red, yellow, or green? Dietitian's insight on tastiest and healthiest bell pepper
Illustrative photo (Photo: Freepik)
Bell pepper is highly beneficial for health due to its richness in vitamins and antioxidants. This pepper comes in various colors - red, yellow, and green. Surprisingly, they have some differences. Distinctions between peppers of different colors and which one is worth buying are explained by clinical dietitian Garima Goyal for Indian Express.
The expert emphasizes that from a nutritional standpoint, all three colors of peppers are beneficial, and the best choice depends on specific dietary needs.
"If you’re looking for a higher vitamin A and C content, red bell peppers might be your preferred choice. If vitamin K is a priority for you, green bell peppers would be a good option," says Goyal.
Red pepper
This type of pepper is considered the most mature, sweeter, and contains the highest level of nutrients.
"Red bell peppers contain more vitamin A than their green and yellow counterparts. Vitamin A is essential for maintaining healthy skin, vision, and immune function. Additionally, red bell peppers generally have higher levels of vitamin C compared to green and yellow ones. Vitamin C is an antioxidant that supports the immune system and helps the body absorb iron," emphasizes the dietitian.
Red bell peppers are the sweetest, with a fruity flavor. They pair well with dishes where a sweet or smoky taste is desired, such as with roasted vegetables or stuffed peppers.
Due to their ripeness, red peppers are softer and suitable for baking and grilling. They can also be used raw in salads for a sweet and juicy taste.
Green pepper
Green bell peppers are harvested before full ripening, so they have a slightly lesser taste compared to red ones. However, they are an excellent source of vitamin K, crucial for blood clotting and bone health. According to the expert, green bell peppers also contain a significant amount of vitamin C.
Green peppers have a sharper and slightly bitter taste compared to red ones. They are commonly used in spicy dishes like fajitas, roasts, or as a crispy addition to salads.
With a firmer texture, green peppers are suitable for cooking at higher temperatures. They maintain their shape in heat and are often used in cooked dishes.
Yellow pepper
Yellow bell peppers in terms of ripeness and nutrients fall between red and green.
"They have a milder flavour than red bell peppers but still offer a sweet taste. Like red and green bell peppers, yellow ones are rich in vitamins A and C," says Goyal.
Yellow peppers have a softer and sweeter taste compared to green peppers, making them a versatile choice for various recipes. They are excellent for those who prefer dishes with a more delicate taste.
In terms of texture, yellow peppers are between red and green, making them versatile. They can be eaten raw in salads or cooked in various dishes, offering a balance of sweetness and crispness.
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