Known as capsicum in some parts of the world, bell peppers are most commonly found in red, yellow, orange or green varieties. The difference in colours are a result of the different antioxidant compounds that are rich in each, which have the capacity to reflect different types of light and thus explain their colouration. Orange peppers, for example, are high in a compound known as beta-carotene – the Vitamin A precursor which also found in rich supply in carrots. Yellow peppers, are on the other hand, are high in a compound known as lutein which is also present in egg yolks. Lutein is thought to be uniquely beneficial for vision and eye health. As you can see, bell peppers really encapsulate the age old nutrition adage that “variety is the spice of life”. They are also valuable from the perspective they can be enjoyed with great ease raw owing to their natural crunch and sweetness, which cannot be said of all types of vegetables.

Presenter: Dr. Graham Wong, Cardiologist, Vancouver, BC

Local Practitioners: Cardiologist