Red, orange, and yellow bell peppers provide several health advantages since they are high in vitamins and low in calories! They are high in vitamin A, vitamin C, and potassium. Bell peppers also provide a good source of fiber, folate, and iron. The color of the pepper doesn't affect its nutritional value. Yellow peppers contain the same nutrients as red and orange peppers, with the addition of calcium and magnesium. Like other peppers, they are rich in vitamin C, flavonoids, and capsaicin. Yellow peppers' vitamin C content is about one-third that of oranges, while red peppers have twice as much as yellow ones. Flavonoids are antioxidants found in plants. Capsaicin is a compound that causes pain when inhaled or ingested. It can be used to treat arthritis and other chronic pain conditions because it reduces the swelling associated with these diseases. In addition to being colorful, sweet, and crunchy, peppers are used in cooking because of their flavor. Peppers add taste to dishes such as chili, stews, and soups. They are also used in salads and sandwiches. Most people know that black peppers contain volatile oils that can cause tears when eaten in large quantities, so use caution not to eat more than what you can handle. Green, white, and purple peppers contain less vitamin C than red and orange peppers, but they are still very good sources of this nutrient.