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r Peppers
(Bell peppers, chili peppers, jalapeño peppers, pimentos)
Nutritional Profile
Energy value (calories per serving): Low
Protein: Moderate
Fat: Low
Saturated fat: Low
Cholesterol: None
Carbohydrates: High
Fiber: Moderate
Sodium: Low
Major vitamin contribution: Vitamin A, folate (sweet peppers), vitamin C
Major mineral contribution: Iron, potassiumAbout the Nutrients in This Food
Sweet peppers, also known as bell peppers, are green when immature and
red, yellow, or purple when ripe. Hot peppers are distinguished from sweet
peppers by their shape (they are longer and skinnier) and by their burning
taste. Like bell peppers, jalapeños, chili peppers, and cayennes will turn
red as they ripen.
Sweet peppers with the skin on have about one gram dietary fiber
per pepper (insoluble cellulose and lignin in the peel, soluble pectins in
the flesh). Peppers have moderate to high amounts of vitamin A derived
from yellow carotenes (including beta-carotene). The amount of vitamin
A increases as the pepper ripens; sweet red bell peppers have nearly 10
times as much vitamin A as green ones. Peppers are also a good source of
vitamin C.
Fresh peppers hold their nutrients well, even at room temperature.
For example, green peppers stored at room temperature retained 85 per-
cent of their vitamin C after 48 hours.
Peppers are members of the nightshade family, Solanacea. Other
members of this family are eggplant, potatoes, tomatoes, and some
mushrooms. Nightshade plants produce natural toxins called glycoalka-
loids. The toxin in pepper is solanine. It is estimated that an adult would
have to eat 4.5 pounds of peppers at one sitting to get a toxic amount of
this glycoalkaloid.