Both raw and cooked sweet peppers offer health benefits. If you’re looking to maximize your vitamin C intake, eating them raw is advantageous, while if you want to increase the bioavailability of certain nutrients and find them easier to digest, cooking is a great option.
The way you choose to consume them can affect their nutritional value. Here’s a comparison:
Raw Sweet Peppers
Vitamin C: Raw sweet peppers are particularly high in vitamin C, which is sensitive to heat and can be reduced during cooking (12).
Antioxidants: Raw peppers have high levels of antioxidants such as beta-carotene, lutein, and zeaxanthin.
Cooked Sweet Peppers
Bioavailability of Nutrients: Cooking can make certain antioxidants, such as carotenoids, more bioavailable, which means your body can absorb them more efficiently.
Softened Texture: Cooking breaks down the cell walls of the pepper, which makes it easier to digest for some individuals.
Enhanced Flavor: Heat can enhance the sweetness and overall flavor of the peppers, potentially increasing their palatability.