Green bell pepper (Capsicum annuum (green/unripe))
Synopsis of green bell pepper
Green bell pepper (Capsicum annuum) is the unripe version of a sweet bell pepper that eventually matures into red, yellow, or orange varieties. It belongs to the Solanaceae (nightshade) family, which also includes tomatoes, eggplants, and potatoes. Unlike hot peppers, bell peppers are non-pungent due to the absence of capsaicin. Green bell peppers are rich in vitamin C, vitamin A (as beta-carotene in small amounts), vitamin K, vitamin B6, folate, and various flavonoids and polyphenols, offering notable antioxidant, anti-inflammatory, and immune-supporting properties.
In modern nutrition and herbal science, green bell peppers are primarily valued as a low-calorie, nutrient-dense vegetable that supports collagen production, cardiovascular health, immune defense, and eye health. The high vitamin C content helps enhance iron absorption, while its antioxidant flavonoids (like luteolin and quercetin) help combat oxidative stress and inflammation.
Because they are harvested before ripening, green bell peppers are slightly more bitter and less sweet than their colored counterparts, but they are firmer in texture and retain excellent nutritional value. They are widely consumed in salads, stir-fries, and stuffed vegetable dishes, and are also used in traditional cuisines globally for both culinary and health-promoting purposes.
Historical Use
While Capsicum annuum is native to Central and South America, it was cultivated for thousands of years by Mesoamerican cultures, including the Aztecs and Mayans, primarily for food and trade. After being introduced to Europe, Africa, and Asia through the Columbian Exchange in the 15th and 16th centuries, bell peppers became integrated into a wide variety of traditional diets and herbal practices, though more for culinary than medicinal use.
In Ayurveda, bell peppers (particularly the sweet varieties) are considered slightly warming and light, and while not traditional, they are now incorporated in diets to stimulate digestion, provide antioxidants, and support immunity. In Traditional Chinese Medicine (TCM), while hot peppers are more often referenced, sweet bell peppers are used in food therapy for enhancing qi and digestion when cooked properly.
Green bell peppers, as part of the broader sweet pepper family, reflect a blend of culinary versatility and gentle medicinal nutrition. Today, they remain a widely consumed vegetable used to add texture, moisture, and nutritional density to meals while providing key vitamins and plant-based antioxidants that support overall wellness.
green bell pepper is used to support these body systems
Immune System (Scientific)
