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Given the choice of green or red bell peppers, how often would you choose green? Are there cases where green is better?
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The green ones are in the beginning stages of ripening into the other colored bell peppers and thus are the cheapest option, however I find the orange ones to be the sweetest. I'll use other colors to liven up the color of a dish, but typically I just get the green ones.
I definitely prefer the red ones. I think they taste better, and they add bright color to food. Unfortunately, the green ones are so much cheaper, I usually buy those, unless the recipe specifically calls for green.
According to FitSugar.com, "A red pepper actually has more vitamins and nutrients. The level of carotene, an important antioxidant, is nine times higher in a red pepper. And the red kind has twice the vitamin C of the green."
Aldi sells green, red, and yellow 3 packs, so whenever I need multiple bell peppers, I buy those.
According to FitSugar.com, "A red pepper actually has more vitamins and nutrients. The level of carotene, an important antioxidant, is nine times higher in a red pepper. And the red kind has twice the vitamin C of the green."
Aldi sells green, red, and yellow 3 packs, so whenever I need multiple bell peppers, I buy those.
Voted as best: metalsand
other than colors there isn't much difference to them they are both awesome
Color is caused by varying stages of ripeness. Green, red, yellow, white.
All colors do not always develop when left to ripen but all start as green and get sweeter as they lighten in color.
Quoted from the link below:
"It's interesting to note that in addition to their unique colors, each differently hued bell pepper has a unique array of nutritional benefits. Green peppers feature an abundance of chlorophyll. Yellow peppers have more of the lutein and zeaxanthin carotenoids. Orange peppers have more alpha-, beta-, and gamma-carotene. Red peppers have more lycopene and astaxanthin, two other important carotenoids."
http://whfoods.org/genpage.php?tname=dailytip&dbid=239&utm_source=rss_reader&utm_medium=rss&utm_campaign=rss_feed
All colors do not always develop when left to ripen but all start as green and get sweeter as they lighten in color.
Quoted from the link below:
"It's interesting to note that in addition to their unique colors, each differently hued bell pepper has a unique array of nutritional benefits. Green peppers feature an abundance of chlorophyll. Yellow peppers have more of the lutein and zeaxanthin carotenoids. Orange peppers have more alpha-, beta-, and gamma-carotene. Red peppers have more lycopene and astaxanthin, two other important carotenoids."
http://whfoods.org/genpage.php?tname=dailytip&dbid=239&utm_source=rss_reader&utm_medium=rss&utm_campaign=rss_feed
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