PEPPERS
Rich in vitamin C and antioxidants, peppers develop different characteristics as they ripen. The riper they become, the sweeter and more nutrient-rich they are.
CALIFORNIA GREEN
With its stronger, slightly bitter flavour, it is harvested before reaching its typical colour – which, depending on the variety, is either yellow or red.
Properties
- Rich in vitamin C
- A source of vitamin A and beta-carotene
- High in water content and low in calories
- A good source of fibre, which supports digestion
- It contains flavonoids and natural antioxidants
- A source of potassium, calcium and magnesium
CALIFORNIA YELLOW
Ripe and sweeter than the unripe variety, it is characterised by its tender texture.
Properties
- Rich in vitamin C
- A source of vitamin A and beta-carotene
- High in water content and low in calories
- A good source of fibre, which supports digestion
- It contains flavonoids and natural antioxidants
- A source of potassium, calcium and magnesium
CALIFORNIA RED
Ripe and distinctly sweet, it contains particularly high levels of vitamin C and beta-carotene which give it its characteristic red-orange colour.
Properties
- Rich in vitamin C
- A source of vitamin A and beta-carotene
- High in water content and low in calories
- A good source of fibre, which supports digestion
- It contains flavonoids and natural antioxidants
- A source of potassium, calcium and magnesium