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Carbs in Red Peppers

Carbohydrate and Health Information, Calories, and Low-Carb Recipes

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Updated April 11, 2014

Red Bell Pepper

Red Bell pepper

Photo: GeoStock/Getty Images
Did you know that all Bell Peppers (also called sweet peppers) start out green? As they ripen they become red, yellow, orange, or even purple or white. Interestingly, red Bell peppers have higher concentrations of many nutrients than other Bell peppers.

Carb Profile of Green Bell Peppers

Carbohydrate and Fiber Counts for Red Bell Peppers

  • ½ cup chopped red Bell pepper: 3 grams effective (net) carbohydrate plus 1.5 grams fiber and 23 calories
  • ½ cup sliced red Bell pepper: 2 grams effective (net) carbohydrate plus 1 gram fiber and 14 calories
  • 1 medium red Bell pepper (about 2¾" long and 2½" or about 4¼ oz.): 5 grams effective (net) carbohydrate plus 2 grams fiber and 37 calories

Glycemic Index for Red Bell Peppers

As with most non-starchy vegetables, there is no scientific study of the glycemic index of red Bell peppers.

More Information about the Glycemic Index

Estimated Glycemic Load of Red Bell Peppers

  • ½ cup chopped red Bell pepper: 1.5
  • ½ cup sliced red Bell pepper: 1
  • 1 medium red Bell pepper (about 2¾" long and 2½" or about 4¼ oz.): 2

More Information About the Glycemic Load

Health Benefits of Red Bell Peppers

Red Bell peppers are an excellent source of many nutrients, including vitamin C (one serving provides at least twice the daily requirement), vitamin A, and vitamin B6. They are also a very good source of vitamin E and folate, and a good source of Vitamin E, vitamin K, and potassium.

Red Bell peppers are also a rich source of antioxidants which may help protect our cells from damage. These include phytonutrients, such as lycopene.

Low-Carb Recipes with Red Bell Pepper

More Information About Red Bell Peppers at Calorie Count Plus.

More Carb Profiles:

Sources:

Leroux, MarcusFoster-Powell, Kaye, Holt, Susanna and Brand-Miller, Janette. "International table of glycemic index and glycemic load values: 2002." American Journal of Clinical Nutrition. Vol. 76, No. 1, 5-56, (2002).

United States Department of Agriculture. "Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods - 2007. November 2007

USDA National Nutrient Database for Standard Reference, Release 20.

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