Vegetable

Corn With Red And Green Pepper

Health
ScoreB

A colorful vegetable combination of corn kernels with red and green peppers, providing complex carbohydrates, vitamin C, and carotenoids with moderate micronutrient density.

Track Corn With Red And Green Pepper in Formulate — free

Log it, see it roll into your daily nutrient coverage, and build a scored stack.

Open app →

Why Corn With Red And Green Pepper scores 73

Nutrient density27

Protein quality7

Fiber content5

Healthy fats5

Bioactive compounds13

Glycemic impact9

Top nutrients

% Daily Value per ½ cup (85 g)

Vitamin B6 22%Sodium 13%Vitamin C 8.3%Folate 7.2%Copper 5.7%

Nutrition

per_100g

Calories

2.3g

Protein

18.2g

Carbs

0.6g

Fat

Fiber

Health benefits

Supports cardiovascular health through niacin-mediated lipid metabolism

strong evidence

Niacin (0.95mg per 100g) functions as NAD+ cofactor in cellular energy production and supports healthy cholesterol profiles through inhibition of VLDL synthesis

Enhances immune function and collagen synthesis via vitamin C

strong evidence

Vitamin C (8.8mg per 100g) from peppers acts as a cofactor for hydroxylation reactions critical for collagen stabilization and supports neutrophil function in immune response

Provides antioxidant protection through pepper carotenoids

moderate evidence

Red peppers contain lutein, zeaxanthin, and lycopene; green peppers contain chlorophyll and lutein—all reduce oxidative stress in tissues including eyes and cardiovascular system

Supports iron bioavailability and oxygen transport

strong evidence

Vitamin C enhances non-heme iron absorption (0.79mg per 100g) from corn and other plant sources, improving oxygen-carrying capacity when consumed together with iron-rich foods

Stabilizes blood glucose through moderate carbohydrate contribution

moderate evidence

18.17g carbohydrates per 100g with minimal fiber provides moderate glycemic load; niacin and magnesium support glucose metabolism enzymes

Pairs well with

·Pair with legumes (beans, lentils) because vitamin C in peppers enhances absorption of non-heme iron in legumes by 3-4 fold
·Combine with olive oil or avocado because fat-soluble carotenoids (beta-carotene, lutein) in peppers require dietary fat for optimal absorption
·Mix with dark leafy greens (spinach, kale) because synergistic phytonutrient profiles create broader antioxidant coverage with complementary micronutrients
·Pair with whole grains (brown rice, quinoa) because combined macronutrient profile improves satiety and provides complete amino acid complement when grains and legumes are included

Practical tips

·Best timing: midday
·Choose fresh or frozen versions over canned when possible to reduce sodium intake by 80-90%; canned vegetables often contain 300+ mg sodium per serving
·Store fresh corn and peppers separately in crisper drawer at 4-8°C; use within 5-7 days for optimal nutrient retention and texture
·Lightly steam or consume raw to maximize vitamin C retention; excessive heating (>10 minutes at high temperature) degrades 25-30% of vitamin C content
·Combine with a fat source (nuts, seeds, oil) at the same meal to enable carotenoid absorption, which is fat-dependent
·Select peppers with deep color saturation; darker red and green peppers indicate higher carotenoid and polyphenol content than pale varieties