Known as capsicum in some parts of the world, bell peppers are most commonly found in red, yellow, orange or green varieties.

Known as capsicum in some parts of the world, bell peppers are most commonly found in red, yellow, orange or green varieties. The difference in colours are a result of the different antioxidant compounds that are rich in each, which have the capacity to reflect different types of light and thus explain their colouration. Orange peppers, for example, are high in a compound known as beta-carotene – the Vitamin A precursor which also found in rich supply in carrots.

Yellow peppers, are on the other hand, are high in a compound known as lutein which is also present in egg yolks. Lutein is thought to be uniquely beneficial for vision and eye health. As you can see, bell peppers really encapsulate the age old nutrition adage that “variety is the spice of life”. They are also valuable from the perspective they can be enjoyed with great ease raw owing to their natural crunch and sweetness, which cannot be said of all types of vegetables.

Fun Fact:  Bell peppers have an incredible amount of Vitamin C, making them a very useful food for vegans to pair with plant-based iron sources ( lentils, chickpeas, tofu, tempeh) to help improve iron absorption.Often seeing your local family physician for a referral to registered dietitian, nutritionist or who have available appointments to treat conditions, symptoms of  in conjunction with Smart Food Now. 

Bell peppers are a low glycemic index food and contain very little carbohydrate meaning they have little to no impact on your blood sugar levels. In fact, their soluble fibre content means that they can contribute to reducing the glycemic effect of any meal they are included in. Dr. Akshay Jain, MD, Clinical Research Endocrinologist and Sarah Ware, RD, Registered Dietician, talk about the health benefits of bell peppers in relation to diabetes.