Register dietician Danielle Crumble Smith says red bell peppers are the most nutrient-dense because they ripen longer and include more vitamins and antioxidants.
Beta-carotene and lycopene give red bell peppers their color and greater vitamin C and A levels.
The main distinction between red, orange, yellow, and green bell peppers is ripeness. Green bell peppers are less mature than red ones, making them bitterer. Generally, darker peppers have higher nutrients.
Crumble Smith says green peppers have less sugar and carbs, but not enough to affect their diet.
Sweet and nutritious, yellow and orange peppers are in the middle.
“They still are good sources of vitamin C and will still provide some vitamin A,” Crumble Smith adds. These are good sources of lutein and zeaxanthin.”
Lutein and zeaxanthin, eye-healthy antioxidants, are also low in red peppers.