Calories in Peppers, bell, red

What makes peppers so powerful?

Red bell peppers are not a distinct variety from green bell peppers; they are the exact same fruit allowed to ripen longer on the vine. As a pepper matures, chlorophyll breaks down and carotenoids—specifically beta-carotene and capsanthin—accumulate, shifting the hue from green to red. This extended ripening period fundamentally alters the nutritional profile. A red bell pepper contains significantly more sugar than its green counterpart, which is why it tastes noticeably sweeter. More importantly, the carotenoid buildup translates to a massive surge in provitamin A. While green bell peppers contain trace amounts, a single cup of chopped red bell pepper provides well over 100% of the daily value for vitamin A once converted in the body. They also contain about 50% more vitamin C than orange juice by weight. The red coloration is driven by the pigment capsanthin, a carotenoid unique to red peppers that acts as a potent antioxidant. Allowing the fruit to fully ripen before harvest essentially doubles its caloric content compared to the green stage, though it remains a remarkably low-calorie food at just 31 calories per 100 grams.