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Chopped green and red bell peppers Calories
Very high in vitamin C and low in calories
CALORIES
GI
POTASSIUM
FIBER
Chopped green and red bell peppers Nutrition Facts
Selected: 100 g
25
KCAL / 100G
Carbs
5.6g
· 78%
Protein
1.1g
· 15%
Fat
0.2g
· 7%
Fiber
1.9g
Chopped green and red bell peppers Vitamins & Minerals
Vitamins
Vitamin C
103mg · 114% DV
B6
0.24mg · 14% DV
Vitamin A
58µg · 6% DV
B1
0.06mg · 5% DV
Minerals
Potassium ⭐
190mg · 6% DV
Magnesium
11mg · 3% DV
Phosphorus
24mg · 3% DV
Calcium
8mg · 1% DV
Chopped green and red bell peppers Glycemic Index
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
Is Chopped green and red bell peppers Processed?
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Does Chopped green and red bell peppers Contain Allergens?
No known major allergens
Which Diets Is Chopped green and red bell peppers Good For?
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
Chopped green and red bell peppers Fat Profile
SATURATED
0.03g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 7:1
Above the ideal 4:1 (7:1).
Foods Similar to Chopped green and red bell peppers
Chopped green and red bell peppers — Frequently Asked Questions
Are chopped green and red bell peppers more nutritious raw or cooked?
Eating them raw helps preserve heat-sensitive vitamin C. Brief sautéing still provides nutritional value and improves flavour, while prolonged high-heat cooking can cause greater vitamin loss.
How can I sauté chopped bell peppers without making them bitter or soggy?
Use a preheated pan over medium-high heat and cook the peppers briefly in a single layer. Avoid overcrowding the pan, as this traps steam and makes them soft rather than lightly browned.
How long do chopped green and red bell peppers keep in the fridge?
Store them dry in an airtight container and use them within about 2–3 days for the best quality. Discard them if they become slimy, mouldy, unusually soft, or develop a sour smell.
Can chopped bell peppers be frozen?
Yes. Dry them thoroughly, freeze in a single layer first, then transfer to a freezer-safe container or bag. They will soften after thawing, so they work best in cooked dishes such as stir-fries, soups, sauces, and omelettes.
What is the main difference between green and red bell peppers?
Red bell peppers are allowed to ripen longer and usually taste sweeter. Green peppers tend to have a grassier, slightly more bitter flavour, so combining both adds contrast to meals.
What foods pair well with chopped bell peppers?
They pair well with eggs, yoghurt, cheese, chickpeas, lentils, chicken, and fish. Serving peppers with a little olive oil may support absorption of their fat-soluble carotenoids.
Are bell peppers better before or after a workout?
On their own, bell peppers are not a substantial source of workout fuel or recovery protein. Pair them with carbohydrate-rich foods before exercise, or with protein foods such as eggs, yoghurt, chicken, or legumes after training.
Do bell peppers cause colds or always upset the stomach?
No, bell peppers do not cause colds. However, raw peppers may trigger bloating, indigestion, or reflux symptoms in some people with sensitive digestion.
Who should be careful with green and red bell peppers?
People with a bell pepper or nightshade allergy should avoid them. Those with reflux, irritable bowel syndrome, or sensitivity to raw vegetables may tolerate smaller portions or cooked peppers better.
How can I keep chopped bell peppers from losing their colour and crispness?
Dry them well after washing and refrigerate them promptly in an airtight container. Leaving cut peppers at room temperature for extended periods speeds up softening and colour loss.
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Nutrition data compiled from USDA FoodData Central and scientific sources.