Paprika (bell peppers) — in red, yellow, orange and green — are a nutritious summer vegetable rich in water, fiber and vitamins. They contain more vitamin C per 100g than lemons (e.g., green paprika up to 162 mg), supporting immune function and collagen production. Paprika also has phytochemicals (plant-made bioactive compounds often called the “seventh nutrient”) like carotenoids, lutein and zeaxanthin that offer antioxidant benefits; amounts vary by color and ripeness, so eating multiple colors is recommended. Raw paprika is best to preserve nutrients; try thinly sliced paprika as a wrap (ssam) with shredded chicken breast, pickled radish (ssammu), perilla leaves, or gim (dried seaweed), dipped in mustard or peanut sauce. Lightly sautéing in olive oil enhances sweetness and pairs well with mushrooms or beef, but cook briefly to limit loss of water‑soluble vitamins. Add a variety of colorful paprika to your table for a nutritious, crisp summer meal.
