They are rich in vitamin C, vitamin A, and also have vitamin E, vitamins B6, B3, B2, B1 and folic acid. Among the minerals that the different varieties of peppers contain, potassium stands out in a greater proportion followed by calcium, phosphorus and magnesium. They have a good amount of carbohydrates and a high concentration of carotenes (750mg / 100g).

The pepper has great antioxidant power, is low in calories (19 kcal / 100 g) and is also very rich in fiber. The latter makes the consumption of this vegetable feel satiety, being very useful in weight control diets. Since it is low in sodium, it is a suitable product for low-salt diets.

The pepper is a vegetable with excellent nutritional benefits: it has lycopene (which makes it red), this component helps prevent cancer and other diseases, such as those that affect vision. In addition, peppers help prevent or improve iron deficiency anemia, keep our nervous and muscular systems in good condition and increase our defenses. This vegetable belongs to the botanical family of the Solanáceas, as well as the potato or potato, the tomato, the aubergine or the goji berries.