Super source
Sugars
4.71 g · 9% DV target
A crisp and naturally sweet fruit-vegetable that softens into a silky texture when roasted, red peppers are among the most concentrated botanical sources of protective carotenoids.
Red peppers are categorized by the USDA as a key component of the "red and orange vegetable" subgroup, which is prioritized in dietary guidelines for its specific profile of vitamins and phytochemicals .812
Red varieties of pepper contain significantly higher levels of provitamin A—including beta-carotene and beta-cryptoxanthin (pigments the body converts to vitamin A)—than green, yellow, or purple cultivars .4
Systematic reviews of observational data indicate that regular consumption of peppers is associated with a reduced risk of all-cause, cardiovascular, and cancer-related mortality .2
Early research suggests that red pepper and its active compound capsaicin may influence cardiovascular risk factors like blood pressure and lipid profiles, though clinical trials show mixed results regarding the consistency of these effects .13
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
4.71 g · 9% DV target
85.4 μg · 9% DV target
1.76 mg · 12% DV target
134 mg · 149% DV target
0.31 mg · 18% DV target
61.9 μg · 15% DV target
Store in the vegetable crisper drawer in a reusable bag.
Impact is generally low, though greenhouse-grown peppers require more energy than field-grown varieties.
All red peppers start as green peppers, but as they ripen on the vine, they lose their bitterness and develop significantly higher concentrations of both sugar and nutrients.