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Different cultivars of peppers vary dramatically in vitimins and minerals.

Capsaicin and redness are positively correlated with Vitamin C.

Some peppers are very high in folate but should be eaten raw (not cooked) as cooking degrades folate. Article below.

#FoodSecurity #nutrition #gardening #garten #jardin #food #comida #essen #nourriture

https://www.researchgate.net/profile/Michael-Kantar/publication/306268440_Vitamin_Variation_in_Capsicum_Spp_Provides_Opportunities_to_Improve_Nutritional_Value_of_Human_Diets/links/585c4d8b08ae8fce48facec5/Vitamin-Variation-in-Capsicum-Spp-Provides-Opportunities-to-Improve-Nutritional-Value-of-Human-Diets.pdf?origin=publication_detail&_tp=eyJjb250ZXh0Ijp7ImZpcnN0UGFnZSI6Il9kaXJlY3QiLCJwYWdlIjoicHVibGljYXRpb25Eb3dubG9hZCIsInByZXZpb3VzUGFnZSI6Il9kaXJlY3QifX0