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Peppers
Every knowledge on vegetables, health and nutrition.
Scientific Name
Capsicum annuum (Solanaceae family), originally from central America, introduced into Europe in the 16th century.Common name
Pepper, bell pepper, Spanish pepper, sweet pepper, Indian pepper, red pepper, Portuguese pepper
Varieties and seasons
The pepper family is very large, comprising of everything from large mild, sweet peppers to extremely hot small peppers.
The most popular varieties in France are sweet peppers, including red, green and yellow varieties.
In Eastern Europe, peppers are used to make paprika, a national spice used in goulaschs and cured meat preparations.
In Southern Europe, chillis are red and tangy to extremely hot, depending on the variety.
Production
The worldwide production is estimated to 23,2 millions t (source FAO, 2003), with China as leader (11,5Mt), Mexico (1,8Mt), Turkey (1,7Mt), Spain (1Mt).
Consumption
In 2009, a German household ate an average of 14,9kg of peppers per capita.
Nutritional values (per 100 g)
Red raw* | Red cooked* | Green raw* | Green cooked* | RDI** | |
|---|---|---|---|---|---|
Energy | 26 kcal | 28 kcal | 16 kcal | 16 kcal | |
Proteins | 0.9 g | 1 g | 0.8 g | 1 g | |
Carbohydrates | 5.2 g | 5.8 g | 2.6 g | 2.6 g | |
Fat | 0.3 g | 0.3 g | 0.3 g | 0.3 g | |
Fibres | 2 g | 1.9 g | 2 g | 2.2 g | 30 g |
Sodium | 3 mg | 2 mg | 6 mg | 6 mg | |
Potassium | 169 mg | 173 mg | 155 mg | 153 mg | 2,000mg |
Provitamin A | 3,480 µg | 3,350 µg | 280 µg | 250 µg | 4,800 µg |
Vitamin C | 165 mg | 126 mg | 127 mg | 72 mg | 80 mg |
Vitamin B6 | 0.3 mg | 0.27 mg | 0.32 mg | 0.24 mg | 1.4 mg |
Vitamin B9 | 22 mg | 13 mg | 34 mg | 17 mg | 200 µg |
Lutein + Zeaxanthin*** | 51 µg | 47 µg | 341 µg | 431 µg |
* Ciqual 1995 ** Recommended Daily Intake ***USDA |
Nutritionist’s advice
Peppers have a high water content (over 90%) and therefore contain very few calories.
It is extremely rich in vitamin C, whatever its colour.
Red peppers are very rich in provitamin A; green peppers contain more vitamin B9.
Very high in potassium and very low in sodium, peppers have natural diuretic properties.
What is about portions...?
-a child portion: a quarter of pepper
-an adult portion : three quarters of pepper
Cooking and nutrition: tasty combinations
-Peppers in ratatouille: Peppers add a bite to tantalise the tastebuds, plus vitamin C for the perfect antioxidant trio - vitamins C, E (cooking oil) and provitamin A, contained in the vegetables.
-Peppers stuffed with rice, tuna and olives: This natural parcel keeps the Mediterranean flavours fresh, but also offers a number of nutritional benefits, including fibre, vitamins and proteins.
