Bell peppers - especially varieties that mature into dazzling shades of yellow, orange, and red - are well-known for the carotenoid content. (These carotenoids are the nutrients that earn bell peppers a spot on our Top 15 list of foods for vitamin A.) A recent study analyzed the impact of freezing on bell pepper carotenoids with interesting results. They found good retention of these carotenoids after the bell peppers were cut and frozen for 6 months at a very low temperature (-20C/-4F). (Between 80-90% of each carotenoid was retained after freezing.) While we always encourage consumption of vegetables in fresh form, these solid carotenoid results after freezing are reason to consider freezing if it works better in meal planning.
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