Bell peppers provide more than just color and crunch to dishes. These vibrant vegetables are a source of valuable nutrients, fiber and antioxidants. Available year-round, bell peppers are at their peak in August and September. Bell peppers come in green, as well as ripened versions that turn red, yellow, orange and purplish brown. Including these vegetables in your diet enhances your health.
Green bell peppers provide 551 international units, or IU, of vitamin A per 149 g, or approximately 1 cup chopped. Red bell peppers are higher in this vitamin, essential to healthy eyesight, with 4,666 international units — almost a day’s worth, based on a 2,000-calorie diet. A cup of chopped peppers of any color provides more than 100 percent of the daily value of the antioxidant vitamin C, which supports tissue health and immunity. Peppers also provide folate, which supports the functioning of red blood cells and is especially important for pregnant women because it helps prevent certain types of birth defects in unborn children. Folate might also help prevent colorectal cancer, but studies are inconclusive. Bell peppers are also a source of vitamin K, essential to the clotting function of blood.