Do roasted red peppers have lower nutritional value compared to raw red peppers?
Both raw and roasted sweet red bell peppers are rich in nutrients. As with many vegetables, a portion of raw red pepper becomes smaller when cooked, so it makes comparison of raw versus cooked pepper awkward. An equal volume of roasted red pepper is a more concentrated version of raw red pepper. Vitamin C content remains about the same, because although more concentrated, cooking destroys some of this heat-sensitive vitamin. Either form is an excellent source of vitamin C, providing nearly a day’s recommended amount or beyond in just a half-cup. Because the portion becomes more concentrated, content of some nutrients, such as vitamin A (mainly as beta-carotene), is higher in roasted red peppers. Furthermore, cooking makes the beta-carotene that’s there more easily absorbed. Calories increase somewhat, but peppers are so low in calories that plain roasted red peppers remain a low-calorie food. When they are marinated in oil, of course, calorie content increases. Sodium content also chan
