What is the difference between green, yellow and red peppers?
Colorful peppers have high season, especially between July and November. Then, the market traders and supermarkets are raising their stocks, and we are especially struck by green, yellow and red peppers. In addition to color, they differ mainly in taste, in the degree of ripeness and in price.
At least the color of the green and red peppers with blindfolds can be distinguished. While the green pod, in its capacity as immature, leaves a distinctly tart taste on the tongue, the mature red pepper tastes mild and sweet; the yellow is between the two. In the price the colors differ, for the red one has to reach a little deeper into the purse. There is a simple reason for this: it hangs on the bush longer, until it can be harvested, so it needs more care and can not be grown so quickly. But you can try to breed offspring with the seeds of red pepper. With her the seed is germinable, with the green not yet.
Lots of vitamin C in the red pepper
In addition to potassium, magnesium, zinc and calcium, the pepper has one thing above all: Vitamin C. And that is a lot higher with the red than with their immature, green relatives. Do not give away the different shades of calories. At an average of 25 kcal per hundred grams, the idea is obvious whether they are already consumed while chewing and it is a zero-sum game.
How do the shades come about?
The peppers contain so-called carotenoids. They are responsible for the coloring and are also found in the animal world, for example, the salmon or the flamingos. The color chart ranges from yellow to red with all its gradations in between. For us humans, these dyes become vitamin A in the body
