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Rich in vitamin C and antioxidants, low calorie and high fiber
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
31
KCAL / 100G
Carbs
6g
· 78%
Protein
1g
· 13%
Fat
0.3g
· 9%
Fiber
2.1g
Vitamins
Vitamin C
127mg · 141% DV
Vitamin A
157µg · 17% DV
B6
0.29mg · 17% DV
Folate
46µg · 12% DV
Minerals
Potassium ⭐
211mg · 6% DV
Phosphorus
26mg · 4% DV
Magnesium
12mg · 3% DV
Calcium
7mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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.
No known major allergens
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
SATURATED
0.03g
MONOUNSATURATED
0.02g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 3.5:1
Below the ideal 4:1 — a good omega balance.
Cook them over high heat, turning often, until the skin is well charred but the flesh is not burned through. Covering the peppers briefly after grilling helps loosen the skin and keeps the flesh tender.
Peeling is optional, but the charred skin can feel tough or cause discomfort for some people. Peeled peppers have a softer texture and blend more easily into dips, sauces, and spreads.
Store them in an airtight container and use them within about 3 to 4 days for best quality and safety. Covering them with oil does not make them shelf-stable, so they still need refrigeration.
Yes. Cool, peel, and freeze them in small portions; they may release some liquid after thawing, so they work especially well in soups, omelettes, sauces, and sandwiches.
They pair well with garlic, olive oil, yogurt, feta, chickpeas, and lentils. Combining them with legumes or dairy can make a meal more filling by adding protein.
Grilling can make peppers softer and more flavorful, but heat may reduce some heat-sensitive vitamins. Cooking can also improve the availability of certain plant compounds, so both raw and grilled peppers can fit into a varied diet.
For most people, they are a light option for an evening meal. If you have reflux or frequent heartburn, peppers, garlic, and added oil may trigger symptoms, so a smaller serving may be better.
On their own, they do not provide much protein for post-exercise recovery. Pair them with eggs, yogurt, fish, chicken, tofu, or legumes for a more balanced recovery meal.
The peppers are similar, but jarred versions may contain added salt, oil, vinegar, or preservatives. Check the label if you are monitoring sodium intake or prefer fewer added ingredients.
Some people with reflux, sensitive digestion, or irritable bowel symptoms find peppers uncomfortable, especially when prepared with garlic or plenty of oil. Anyone with a pepper-family allergy should avoid them and seek medical advice for allergic symptoms.
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Nutrition data compiled from USDA FoodData Central and scientific sources.