Red Pepper

Red pepper (hot pepper or chilli) is a fruit vegetable and is native to South and Central America where it was originally grown as an ornamental plant. It only became used as a vegetable at the start of the 20th century, thanks to its newly developed varieties.

Today red peppers are divided into mild vegetable peppers and sharp, spicy peppers (pepperoncini).  Peppers can be harvested and consumed both unripe (green in colour) and ripe (yellow, red, orange, purple, brown or black in colour).When preparing red peppers for sauces and soups, make sure when using any acidic additives, such as wine or lemon, to add them just before serving.  Otherwise, their bright colours can turn brownish.

Season: From July to October

Nutritional Value Table

per 100 g edible portion
Energy Nutrients Minerals Vitamins
31 kcal Protein 0.9 g Sodium 3 mg A 161 µg
131 kJ Fat 0.3 g Potassium 169 mg Betacarotene 1931 µg
  Carbohydrates 5.2 g Calcium 9 mg B6 0.3 mg
  Dietary fibres 2 g Phosphorus 20 mg C 165 mg
    Magnesium 12 mg E 0.7 mg

Energy: 31 kcal, 131 kJ

Nutrients: Protein 0.9 g, Fat 0.3 g, Carbohydrates 5.2 g, Dietary fibres 2 g

Minerals: Sodium 3 mg, Potassium 169 mg, Calcium 9 mg, Phosphorus 20 mg, Magnesium 12 mg

Vitamins: A 161 µg, Betacarotene 1931 µg, B6 0.3 mg, C 165 mg, E 0.7 mg

Did you know...?

Even when unripe, red peppers have high vitamin C, vitamin E, beta-carotene, as well as B-vitamins content. Ripe red peppers have greater quantities of vitamin C, carotenoids and flavonoids, as well as sugar; which is why they taste much sweeter.

1 portion a day corresponds to:

A half of a red pepper