Bell Peppers: Color Changes Taste and Vitamins

Bell peppers are a popular vegetable for numerous dishes, whether on the grill or in the oven.

Botanically speaking, the bell pepper is not a vegetable but a berry. However, since it is an annual plant, it is classified as a fruit vegetable according to food definitions.

A Broad Color Palette

The color palette of bell peppers ranges from green, yellow, and orange to red. These different colors develop during the ripening process. Every variety starts out green, as every unripe bell pepper has a green color due to its high chlorophyll content. During the ripening process, the plant breaks down this chlorophyll.

In addition, depending on the variety, it contains varying amounts of carotenoids, which determine the final color of the bell pepper. Carotenoids are fat-soluble pigments. If a bell pepper is yellow, this indicates a low carotenoid content. If the variety contains more of these pigments, a color process from yellow to orange develops during ripening, until it ultimately turns red. The flavor also changes depending on the color. 

The Riper, the Healthier

Bell peppers differ not only in color but also in their vitamin C content. Even a green bell pepper provides a significant amount of vitamin C. This is further increased during the ripening process. A red bell pepper per 100g thus contains 140mg of vitamin C, while a green bell pepper contains only 115mg. Depending on the source, the figures vary considerably. What is clear: bell peppers are packed with vitamin C. 

Rank 3 – but a niche product in Switzerland

Bell peppers rank 3rd among the most popular vegetables in Switzerland, with a per capita consumption of 5.15 kilograms. However, in 2023, only 538 tonnes came from Switzerland, while a full 44’874 tonnes were imported. Swiss bell peppers are grown on just over 14 hectares, mainly in greenhouses. Nearly half of that in organic farming. 

Swiss bell peppers are in season from June to October.

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