Red peppers and green peppers are two of the most common types of bell peppers available. Both red and green peppers offer nutritional value and are grown in a similar manner; yet both offer a different taste. All types of bell peppers are used for many purposes, but are commonly added to salads, casseroles and pastas.
According to the website The World’s Healthiest Foods, bell peppers originated in South America. Many people believe that they date back to around 5,000 B.C. Most bell peppers are available for purchase all year long. They are generally less expensive during the summer months though, when they are harvested most often.
Red, yellow, green and orange bell peppers come from the same seed. The color of the pepper depends on the time the pepper is harvested. When the peppers begin to grow, the first color they turn is green. This creates green peppers. If the pepper is left on the plant, it will turn yellow, then orange and finally red. The longer it is left on the plant, the sweeter the pepper will taste.
Green peppers have a more bitter taste than red peppers; which are considered sweet peppers. Red peppers have a taste that is often considered somewhat fruity. This occurs because green peppers are picked before they have fully matured. When purchasing any type of bell pepper, choose ones without wrinkles and with a fresh, green stem. You should store red and green peppers in the refrigerator, in a plastic bag, to keep them fresh longer. Green peppers generally last slightly longer than red peppers because they are picked before they are completely ripe.
Red peppers are rich in carotenoid phytonutrients. They also contain approximately 1 1/2 times more vitamin C and about 11 times more beta-carotene than green peppers. One cup of green peppers contains vitamin A, vitamin C and approximately 340 mcg of beta-carotene. Red peppers, contain the same nutrients; but in a much higher quantity. For example, 1 cup of red peppers contains 841 mcg of beta-carotene.