Different coloured peppers and their benefits

Different coloured peppers and their benefits
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The bell pepper comes in different shapes and sizes. It changes colour depending on its level of ripeness: you can pick a green pepper, which is not yet ripe, or you can wait until it goes yellow, orange, or finally red. They possess numerous health benefits, such as antioxidants, anti-carcinogenics, etc., but what exactly are they? And do the benefits vary depending on their colour?

The benefits of peppers, regardless of their colour

Green, yellow and red peppers possess several beneficial properties in common. 

They all contain antioxidants which protect the body’s cells from damage from free radicals, which are responsible for cell ageing and related degenerative illnesses. What’s more, the vitamins and antioxidants present in peppers have anti-cancerous properties.

Raw or cooked green peppers, cooked red peppers and raw yellow peppers are all sources of copper. Copper is necessary for the formation of hemoglobin as well as collagen, a protein which repairs tissues.

Peppers are a rich source of vitamin C, which is present in highest quantities in red peppers. Vitamin C has antioxidant properties but also contributes to bone and teeth health, protects against infections and promotes the body’s absorption of iron.

All peppers are sources of vitamin B6, which plays a part in fabricating neurotransmitters, red blood cells and in transporting oxygen throughout the body.

Green peppers: health benefits and risks


Green peppers are among the foodstuffs that could be responsible for oral allergy syndrome. This syndrome is an allergic reaction to certain fruit, vegetable and nut proteins, and affects people with pollen allergies.


Green peppers are a natural source of vitamin K, which is necessary for the production of the proteins involved in blood coagulation. They also play a role in bone formation.

Green peppers also contain manganese which supports numerous metabolic processes and which limits the damage caused by free radicals.