Nutritional Value of Red Peppers

Red peppers are loaded with Vitamins A and C

The nutritional value of red peppers certainly makes them a healthy addition to your diet. They pack quite a punch in both Vitamins A and C in particular and they are great anti-inflammatories. Here’s what you get from eating red peppers.

The serving size is approximately 1 cup of red peppers chopped and raw and that cup would have the following nutritional profile:

  • For example, 78% of its 46 calories comes from carbohydrates, 9% comes from fats, and 13% comes from protein.
  • It is also important to consider the inflammation factor of the red peppers. It is normally around 126, which fits into the moderately anti-inflammatory. The daily target amount should be 50 a day or higher.
  • The red pepper is high in Vitamin A and C. In fact, those measly 46 calories provide 93% of your Vitamin A needs for the day and over 300% of your Vitamin C requirements.
  • Other good reasons to eat red peppers would be that it is low in saturated fat, sodium and Cholesterol. Some of the other vitamins that the red pepper is a good source of are Vitamin K, E, B6 and foliate.
  • Red peppers are also a great source of Thiamin, Riboflavin, Niacin, Potassium and even Manganese.

For 1 pepper that is canned and is just the pepper, no seeds, liquids, etc the following is the nutritional information:

  • As far as the Inflammation factor it has a level of 515 for a strong anti-inflammatory level, and the target level is a minimum of 50 a day.
  • The vitamins that are high in value due to eating the red peppers would be Vitamin A, C, K, E and B6.
  • Some of the other good nutritional facts include things like being low in saturated fat and cholesterol, Riboflavin, foliate, Niacin, Iron and Magnesium.
  • There are high levels of sodium due to the canning process, so you may want to be wary of that.

Putting red peppers in other healthy dishes can only help when it comes to the good nutritional value of the meal. Most will call for the raw red peppers though. Some recipes may call for canned pepper, but if the cook wants it to be a healthier dish it is always best to opt for raw peppers, unless it will change the taste of the dish too much to use them instead of the canned red peppers.

Red peppers can be used in dips, pastas, salads, sandwiches, as part of bread and stuffing them. Using them in a variety of different ways can really add a variety to the diet along with keeping the taste buds up and going.

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