* Nutritional Value of Bell Pepper:

Capsicum peppers are a rich source of antioxidants and vitamin C. The level of carotene, like lycopene, is nine times higher in red peppers. But red peppers have twice the vitamin C than that of green peppers. Red and green bell peppers are high in para-coumaric acid. The characteristic aroma of green peppers is caused by 3-isoButyl-2-methoxypyrazine (IBMP). Its detection threshold in water is estimated to be 2 ng/L. The same chemical is responsible for characteristic Cabernet Sauvignon green note.