Bell peppers with fresh colors, as shown. Although they may differ in flavor, not spicy peppers or stimuli, like most other species of chili. The color and flavor are determined by the different stages of pepper and ripe when picked. For example, red bell pepper fruit simply cooked bell peppers.
But as a bell peppers Capsicum their members, it is the only species of Capsicum Capsicum rhomboideum not produce capsaicin, a chemical form of fat can cause a burning sensation on contact with mucous membranes. The absence of capsaicin in peppers is caused by a recessive gene format eliminates capsaicin and, therefore, the "spicy" is often associated with the remaining species of Capsicum.
Compared with green chillies, peppers cooked with many vitamins and nutrients and contain antioxidant activity. The degree of yellow pigments, such as lycopene, nine times higher than green peppers. Chili peppers have twice the vitamin C than green peppers. In addition, many red bell pepper contains 209 mg of vitamin C, nearly three times the 70 mg of an orange average.