Green Peppers
The unripe form of bell pepper — milder and slightly bitter, but still a solid source of vitamin C.
Immunity
Heart Health
Vision
Green peppers are high in vitamins C and B6, and dietary fiber. They support immune health and add crisp flavor to salads, stir-fries, or as a snack with hummus.
Green Peppers
Per
1 medium (119g)
Calories
24
Vitamin K
7%
Vitamin A
2%
Vitamin C
106%
Vitamin B12
0%
Vitamin D
0%
Iron
2%
Magnesium
3%
Potassium
4%
Calcium
1%
Fiber
2.0g
Nutrition Highlights
Vitamin C, vitamin K, fiber
Fuhrman ANDI chart, raw, 1.5 cups
Nutrition Density Score (ANDI Score)
258
Standard, well-documented food — figures reflect typical USDA-reported values
Prep Tip
Eat raw or lightly cooked to preserve vitamin C, which degrades with prolonged heat.
Absorption Boost
Iron-rich foods (beans, leafy greens) — vitamin C improves absorption of non-heme iron
Healthy fats — helps absorb the fat-soluble carotenoids present in smaller amounts
Use Caution If
You have a nightshade sensitivity — bell peppers are part of the nightshade family
You have acid reflux — some people find peppers worsen symptoms
Storage
Refrigerate in the crisper drawer; whole peppers keep for 1–2 weeks.
Biomarkers to Track
Subjective
(Daily)
Cold/flu frequency
Digestive comfort
Objective
(Quarterly)
Vitamin C status
Vitamin K and INR status