Bell pepper, also known as sweet pepper or a pepper (in the UK) and capsicum (in Australia and New Zealand), is a cultivar group of the species Capsicum annuum (chili pepper). (...) Bell peppers are botanically fruits, but are generally considered in culinary contexts to be vegetables. (...)
The color can be green, red, yellow, orange and more rarely, white, rainbow (between stages of ripening) and purple, depending on when they are harvested and the specific cultivar. Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest. The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest are fruit allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage are less sweet.
Bell peppers are allowed from the Cruise phase on PV days (Protein + Vegetable).
Although technically a fruit, they are considered a vegetable for cooking purposes.
Peppers are a great source of vitamins, especially C and A. The amounts differ slightly depending on the colour - red has the highest values while the green peppers have the lowest (though still 100% of your daily vitamin C RDA).
Peppers also have anti-inflammatory properties that can potentially reduce arthritis, rheumatism, and headaches.
Sweet peppers are a very versatile food, and can be prepared in many different ways:
Values for a green pepper
All product names, trademarks, registered trademarks, service marks or registered service marks, mentioned throughout any part of the MyDukanDiet.com web site belong to their respective owners.
The information related to health and nutrition provided by this website is designed for educational purposes only.
As an Amazon Associate I earn from qualifying purchases.