According to the USA Today report, bell peppers, which are generally considered vegetables, are actually fruits. In botany, they are classified as fruity fruits, which have many seeds.

Bell peppers have different colors due to different maturity. The most nutritious red color

Nutritionist Danielle Crumble Smith said that the richest color of color bell peppers are because they mature longer and contain more vitamins and antioxidants. They contain more vitamins C and A, which contains β-Hussin, which together with tomato red, form the color of red pepper.

The main part of red, orange, yellow, and green bell peppers is maturity. Compared with sweeter red peppers, green peppers have lower ripening, so they have a stronger bitter taste; generally speaking, the higher the nutrients of bell peppers with a fresher color. Smith said that this also means that green peppers have lower sugar and carbohydrate content, but there is no obvious difference when consumed; the sweetness and nutritional content of yellow peppers and orange peppers are between green and red peppers.

Bell peppers are rich in vitamin C, leafy yellow and corn yellow

She said that no matter what colored bell peppers are good sources of vitamin C, and they also have a certain amount of vitamin A; they also have rich leafy yellow and corn yellow

Leaf and Corn Yellow are two antioxidants that are good for eye health, but are lower in red pepper.

Smith said that in fact, choosing to eat various colored bell peppers is the best way to do it; some foods may require red peppers with higher sweetness, while others may be the most suitable for green peppers. She said that we also eat with our eyes, and the different colors will make the food more visually attractive and arouse people's appetite.

Smith pointed out that bell peppers are rich in vitamins C, A, B6 and B9, which is like many other fruits and vegetables, and is also a good source of fiber. Peppers are also rich in ketones or plant nutrients, which are natural compounds that help control cardiovascular disease and maintain hormone balance.

Cooking bell peppers will lose nutrients, but one method can help

Cooking bell peppers will lose some nutrients, but it will also add other nutrients. You can choose according to your preferences. Smith said that no matter which one is used, you can get rich nutrition.

However, cooked bell peppers make it easier for the body to absorb β-Hussanthemum, but for example, fried will reduce the intake of Hussanthemum. Vitamin C and B groups are heat-sensitive and soluble in water, so long-term cooking, especially under boiling, will cause these nutrients to be lost. Smith suggested that the water from boiled bell peppers is used as a vegetable soup instead of pouring it out to retain these vitamins.