A comparative study on nutritional values of three different color bell peppers (Capsicum annuum L. var. grossum) planted in Da Lat PlateauLe Hoang, Son (Avtor) Le, Thanh Nguyen-Kim (Avtor) Nguyen, Khanh Gia (Avtor) antioxidantsantinutrientsCapsicum annuum L. var. grossumnutrientsThe study evaluated the nutritional values, phytochemicals, and antioxidant activity of bell peppers (Capsicum annuum L. var. grossum) of different colors. There were generally no significant differences in energy-yielding nutrients detected in low concentrations. All bell peppers were rich in vitamins A and C. The red bell pepper had the highest vitamin A (1812 IU mg-1), whereas the yellow bell pepper was rich in vitamin C (164.70 mg 100 g-1). Green bell pepper was apparently a good source of dietary fiber (1.934 ± 0.022 g 100 g-1). All three studied bell peppers of different colors generally contained moderate values of phenolics (48.323 0.115–48.914 ± 0.048 mg GEA g-1) and flavonoids ( 76.401 ± 7.981–90.841 ± 0.721 mg QE g-1). The yellow bell pepper illustrated the strongest antioxidant activity with an IC50 value of 22.289 ± 2.716 µg ml-1 compared to that of ascorbic acid. In this study, antinutrients of all three studied bell peppers of different colors were found to contain low concentrations of oxalate, whereas no signals of tannin were detected. These findings scientifically contribute to the food database system and can be exploited for diet planning.20262026-10-06 14:20:17Članek v reviji189413sl