Red bell pepper: nutritional composition, bioactive compounds, and health-promoting attributes
Alicja Kowalska
2026-03-22
2 min. read
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Bell pepper is categorized among herbaceous perennial plants, much like tomatoes and eggplants, and is botanically defined as a berry-type fruit featuring thick, succulent flesh that constitutes its edible portion. The pigmentation of the fruit undergoes transformations based on its maturity stage and cultivar-specific traits. Red varieties are distinguished by their capsaicin content—a bioactive alkaloid that governs the degree of pungency; higher concentrations of this compound correspond directly to a more pronounced spiciness upon consumption
Properties of red pepper vitamins and minerals
Red pepper has the highest content of vitamin C among all the colours of this vegetable. 100 g of pepper with this colour covers about 200% of an adult's ascorbic acid requirement. Vitamin C strengthens blood vessels, supports the work of immune cells and is a powerful antioxidant. Red peppers also provide a lot of beta-caronine, which supports vision and prevents sleep at night.
Calories how many calories a red pepper has
100 g of pepper provides 25 calories, of which 4.6 g of carbohydrates and 1.3 g of protein.
Red pepper use
Red pepper can be used for raw foods by adding it to raw vegetable dishes, eating it as a sandwich additive. It is a good choice as an ingredient in soup and as an additive to cooked meat sauces. After cutting the top and drilling the middle, pepper may be served with a meat-based patch or a vegetable additive and with or without yellow cheese.