Nutrients in Red Peppers
Most of red peppers’ calorie content — approximately three-quarters — comes from carbohydrates, a type of nutrient that supports your day to day activities. Your body breaks down carbohydrates into glucose, a simple sugar your body can use for fuel. This energy supports essential physiological processes — including body temperature regulation and brain cell function. A cup of red peppers also contains 3.1 grams of dietary fiber, a special type of carbohydrate that doesn’t get used for energy. Instead, fiber supports your digestive system, and also helps lower your cholesterol to fight cardiovascular disease. One serving of chopped red pepper provides 8 percent of the recommended daily fiber intake for men and 12 percent for women.
Red peppers come packed with folate and vitamin C — two nutrients that support cardiovascular health. Vitamin C helps your body make collagen it needs to keep blood vessels strong. Folate helps you metabolize homocysteine, an amino acid that increases the risk of heart disease when found at high levels in the bloodstream. Each cup of chopped red pepper provides 69 micrograms of folate and 190 milligrams of vitamin C. This contributes 17 percent toward your daily recommended folate intake, and provides your entire daily vitamin C requirement.
Red peppers’ nutritional profile also includes ample amounts of vitamins A and E. Each serving contains 2.4 milligrams of vitamin E –16 percent of your recommended daily intake — and all the vitamin A you need in a day. Getting enough vitamin A protects your vision — not only does it help you see at night, but the vitamin A in your diet lowers your risk of cataracts. Vitamin E also protects tissue health. Its antioxidant function means it neutralizes free radicals, which would otherwise contribute to heart disease and cancer.