A study published in the journal "Food Science & Technology" showed that yellow peppers record the highest antioxidant activity, surpassing other colors in this regard, while the nutritional value of sweet peppers varies according to their colors associated with varying plant compounds and vitamins.
Researchers from Sookmyung Women's University in South Korea analyzed red, orange, yellow, green, and purple peppers, finding that red and orange ones contain higher levels of carotenoids, while anthocyanin pigments were observed in purple ones and chlorophyll increased in green and purple ones.
For his part, another study published in the journal "Metabolites" indicated that compounds differ according to color, with "beta-cryptoxanthin" levels in red samples reaching about 12 times their level in green samples and eight times in yellow ones, with researchers warning about the limited sample size.
Sources confirmed that diversity in consuming colorful vegetables within a balanced diet helps benefit from differences in vitamins and plant compounds, as no single color can be considered the best in all nutritional aspects.
Source: Syrian Arab News Agency (SANA)
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