Vitamin A and Vitamin C Content of Peppers
Pepper Serving Vitamin A (IU) Vitamin C (mg)
Bell pepper (green, raw) 1 medium 440 95
Bell pepper (red, raw) 1 medium 3,726 152
Hot green chili (canned) ½ cup 88 23.8
Hot red chili (canned) ½ cup 8.87 46.2
Jalapeño (canned) ½ cup 1,156 6.8
Chili powder 1 teaspoon 771 2Source: USDA Nutrient Data Laboratory. National Nutrient Database for Standard Reference.
Available online. UR L: http://www.nal.usda.gov/fnic/foodcomp/search/.The Most Nutritious Way to Serve This Food
Bell peppers: Fresh sliced or chopped on a salad.
Hot peppers: Seeded, in a soup or stew.
Diets That May Restrict or Exclude This Food
Antiflatulence diet
Bland diet
Buying This Food
Look for: Firm peppers that feel thick and fleshy. Their skin should be brightly colored
green, red, yellow, or purple.
Avoid: Dull-colored peppers; they may be immature. If the skin is wrinkled, the peppers
have lost moisture; soft spots suggest decay inside.
Storing This Food
Refrigerate fresh peppers in the vegetable crisper to preserve their moisture and vitamin C.
Preparing This Food
Sweet bell peppers. Wash the peppers under cold running water, slice, and remove the seeds
and membranes (which are irritating). If you plan to cook the peppers, peel them; the skin
Peppers