Sweet red pepper — the one stuffed into olives, with no heat at all.
Pimento is a sweet red pepper with essentially no capsaicin. It is high in vitamin C and vitamin A, and is the pepper used in stuffed olives and paprika.
Peppers of every heat level are high in vitamin C — the
compound was originally isolated from paprika. They also carry carotenoids, more so as they
ripen from green to red.
Per 100g raw.
Based on the nutrients and fibre this food supplies. These are supporting foods, not treatments.
Roast and peel for a softer texture and sweeter
flavour.
Red is riper than green and carries more vitamin C and
carotene.
Add near the end if you want the vitamin C — it degrades with
prolonged heat.
Peppers were where vitamin C was first isolated, by Szent-Györgyi working with paprika.
They remain one of the densest sources.
As peppers ripen from green to red, carotenoid
content rises sharply while chlorophyll breaks down. That is why red peppers are sweeter,
more colourful and considerably more nutritious than the same pepper picked green.
Kidney disease: potassium may need limiting. Ask your doctor for your
numbers.
IBS: several vegetables are high-FODMAP and commonly trigger
symptoms — tolerance is personal.
This is information, not a prescription. If you are managing a diagnosed condition or taking medication, talk to your doctor before making a large change to your diet.
Nutrition figures on this page come from standard food composition data. These links let you check the numbers and read the underlying research yourself rather than taking our word for it.