What makes peppers red

BY Kate Horowitz. Click the infographic to get a more detailed look. Subscribe to our Newsletter! Bell peppers have different tastes depending on which color variety you choose. Red bell peppers are the sweetest of the bell pepper varieties while green peppers will taste more bitter because they are in their less mature and unripe forms. For this reason, slicing and snacking on raw bell peppers may be more palatable if you choose a red bell pepper, or even a yellow or orange color variety.

Amy: Thank you for sharing this information on the differences between red, green, and yellow bell peppers with us, Jessica. Is there anything else our listeners should consider when choosing bell peppers? Jess: Another important concept to remember, especially when planning to cook your peppers is that. For example, vitamin C is destroyed by heat like an oven-roast while vitamin A is more readily absorbed when cooked with a bit of fat like olive oil.

Amy: Yes, that is definitely something to keep in mind. Today, we have been speaking with dietetic intern, Jessica Rice. Have a great day! On the other hand, since green bell peppers can be harvested sooner, they're cheaper to grow and sell, in addition to having a trademark grassy, mildly bitter flavor.

Yellow peppers are simply in the middle of the spectrum when it comes to ripeness though some varieties remain yellow when fully mature. As they ripen, bell peppers also vary in nutritional content. According to The Science Explorer , while green peppers aren't an unhealthy choice by any means, their more mature and wizened older brothers and sisters have around twice the amount of vitamin C and almost nine times more beta-carotene.

You know, perfect for when you want to hollow them out and fill them with booze. To-Dos allows Tasting Table members to store and remember all of the food and drink recommendations we send out each week. You've now added the To-Dos below to your personal list. This could indicate ways to produce carotenoids more effectively and sustainably in plants.

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