How do bell peppers of different colors differ nutritionally?
Red, orange, yellow, etc. are different culivars. Green is a less ripened fruit, unusually the red. According to Wikipedia:
So it doesn’t tell you which is “best,” or anything about yellow ones, but it’s a start. Green are probably the least vitamin-packed.
The riper they are, the better they are. But peppers are bred for different colors when fully ripe, so it’s a guessing game. Red are better than green, if the green ripen to red.
But what about the yellow? Or the ‘purple’?