It is said that the nutritional value of a vegetable is reflective of it’s color. Does the bell pepper gain or lose nutritional content as it changes color?
The redder it is, the more vitamin A, carotene.
The dark green vegetables have more K.
Green peppers generally have DOUBLE the vitamin C per weight than citrus oranges, while red and yellow peppers can have FOUR TIMES the vitamin C of citrus. Don’t drink orange juice next time you get a cold. Munch on some peppers.
Now that’s not fair. Oranges weigh more. Your’e comparing apples an… nevermind.
I’ve just come from the grocery store, where the nutritional labels in the produce department say that both red and green bell peppers have 130% of the RDA of vitamin C per 5.5 oz. serving.
The notable exceptions to the darker color = more nutrition rule are cauliflour and cabbage, which, like all of the vegetables from that plant (also broccoli, Brussel sprouts and kale) are very nutritious.