Red capsicums pack twice the vitamin C and cost more to grow
Capsicums are the same fruit at different ripeness stages, and colour determines sweetness, nutrition and cost.
Green, yellow, orange and red capsicums are the same fruit picked at different ripeness stages. Green capsicums are picked about eight weeks after planting and taste slightly bitter.
Yellow and orange capsicums arrive two and three weeks later, with mild sweetness. Red stays on the plant four weeks longer than green and tastes sweetest.
Red and orange capsicums contain the most vitamin C and beta-carotene. Red capsicums contain the most capsanthin, a carotenoid with strong antioxidant power.
Green, yellow and orange types are rich in lutein and zeaxanthin, compounds that protect eye health. Cooking increases available carotenoids but reduces vitamin C, so eating a mix of raw and cooked capsicums of different colours is best.
Green costs least because it's picked earliest. Red costs more since it stays on the plant longer.
Yellow is typically the most expensive.
- About 8 weeks after planting
- Green harvest timing
- Red stays 4 weeks longer on plant
- Red vs green maturity
- Yellow due to shorter picking window
- Most expensive colour
Why it mattersColour tells you not just taste and texture but nutritional content and value for money, helping you choose which capsicums suit your meal and budget.
AustraliaAustralian shoppers can eat cheaper, equally nutritious "imperfect" capsicums, two-toned or misshapen ones that offer a richer mix of different carotenoids.
✓ Claims checked against the source and corrected before publish. checked 2 h ago
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