Peppers contain high levels of carotenes and vitamin C.  They come in a variety of colours, but the  red and orange peppers contain the highest  level of vitamin B6 and carotenes. All of them are rich in vitamin C . The deeper the color of the pepper, the more benficial plant compounds it contains. These include bioflavonoids to protect against cancer by blocking the action of  cancer-causing chemicals  in the body. Peppers also contain pant sterols which may have an anticancer effect.

High  lutein levels  protect against macular degeneration.

The carotenes in peppers are made more available to the body if peppers are cooked and eaten with little oil.

An average-sized pepper contains

• 39 Kcalories
• 0.5 g  fat
• 1.5 g protein
• 9 g carbohydrate
• 3 g fibre
• 285 mg vitamin C
• 0.7 mcg  folate
• 1.5 mg niacin
• 0.44 mg vitamin C
• 317 mcg potassium
• 0.7  mg iron
• 2436 mcg beta-carotene
• 735 mcg beta-cryptoxanthin
• 77 mcg Lutein/Zeaxanthin