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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, mixed bell peppers are highly nutritious and low in calories. They are an exceptional source of Vitamin C, providing more than 100% of the daily recommended intake in a single serving, which helps boost immunity and skin health.
While all colors are healthy, red bell peppers are generally considered the most nutrient-dense. Because they stay on the vine longest, they contain higher concentrations of vitamins and antioxidants, including nearly double the Vitamin C of green peppers.
Absolutely. With only 31 calories per 100g and a high water content, they are a high-volume, low-calorie food. Their fiber content also aids in digestion and helps you feel full for longer periods.
Yes, bell peppers are keto-friendly. They contain approximately 6g of carbohydrates per 100g, and when fiber is subtracted, the net carb count is low enough to fit into most ketogenic meal plans in moderate portions.
Yes, they are an excellent choice for diabetics due to their low glycemic index. The fiber in bell peppers helps slow the absorption of sugar, preventing sharp spikes in blood glucose levels.
Green peppers are harvested earlier and have a slightly bitter, earthy flavor. Red, orange, and yellow peppers are fully ripe, offering a much sweeter and fruitier taste profile that is ideal for both raw and cooked dishes.
Yes, eating bell peppers raw is very common and healthy. Consuming them raw preserves their heat-sensitive Vitamin C content, which can be partially lost during high-heat cooking methods.
Mixed Bell Peppers is a versatile ingredient found in cuisines around the world. With 31 calories per 100g and 1 grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 7 recipes featuring mixed bell peppers with step-by-step instructions.
Browse recipes →Store whole, unwashed bell peppers in the crisper drawer of your refrigerator in a breathable or mesh bag; they typically last 1 to 2 weeks. Once cut, they should be stored in an airtight container and consumed within 3 to 5 days.
Yes, bell peppers freeze very well. Simply core and slice them, then freeze them in a single layer on a baking sheet before transferring to a freezer bag. Note that they will lose their crispness, so frozen peppers are best used for cooked dishes like stir-fries or soups.
A fresh bell pepper should have firm, shiny skin and feel heavy for its size. Signs of spoilage include soft or sunken spots, wrinkled skin, a slimy texture, or any visible mold, especially around the stem.