Green Peppers, Sauteed

ORAC Value:
μ mol TE/100g.

The antioxidant value of Green Peppers, Sauteed described in ORAC units is: 615 μ mol TE/100g.


Do cooked peppers have less nutrition than raw? In this test, the ORAC value of sauteed green bell peppers is 615 which is about 33% lower than the value for fresh green bell peppers. That proves the answer to this question is yes, there are fewer antioxidants in cooked bell peppers, at least when they are prepared by sauteing. Eating them raw and fresh is healthier and more nutritious.

ORAC Source

USDA Database for the Oxygen Radical Absorbance Capacity (ORAC) of Selected Foods, Release 2 - Prepared by Nutrient Data Laboratory, Beltsville Human Nutrition Research Center (BHNRC), Agricultural Research Service (ARS), U.S. Department of Agriculture (USDA) - May 2010