看似不同的青椒、黄椒、橙椒和红椒实际上是同一种水果在不同成熟阶段的表现1。所有甜椒都从绿色开始，随着时间推移逐渐转变为黄色、橙色和红色1。
绿椒在种植后8周采摘，具有略带苦味的风味和坚脆的质地1。黄椒采摘于绿椒之后2周，橙椒采摘于绿椒之后3周，两者味道都更加温和甜美1。红椒则在绿椒之后4周采摘，是最甜、味道最浓郁的成熟形式1。
不同颜色的甜椒在营养成分上存在明显差异1。绿椒、黄椒和橙椒富含叶黄素、玉米黄质和玉米黄素，对眼睛健康有益1。橙椒和红椒的维生素C和β-胡萝卜素含量最高，而红椒还含有最多的辣椒红质，具有最强的抗氧化活性1。烹饪会增加类胡萝卜素和多酚的生物利用度，但会降低维生素C含量1。
在价格方面，绿椒通常最便宜，红椒较为昂贵，而黄椒由于种植难度大，通常是三者中最昂贵的1。
All capsicums begin their life as green peppers, progressively changing color as they mature through yellow and orange stages before reaching their final red form.1 Despite common perceptions, these distinct colors represent different maturation levels of the same fruit rather than separate varieties.1
The timing and characteristics of each stage are determined by harvest schedules. Green capsicums are picked approximately eight weeks after planting and offer a crisp texture alongside a slightly bitter flavor profile.1 Yellow capsicums, harvested two weeks after green varieties, and orange capsicums, picked three weeks after green, both deliver milder and sweeter taste experiences.1 Red capsicums, harvested four weeks after the green stage, represent the most mature form and provide the sweetest, most intensely flavored option.1
The nutritional composition varies meaningfully across the color spectrum. Green, yellow and orange capsicums are particularly rich in lutein, zeaxanthin and zaxanthin, which support eye health.1 Orange and red varieties contain the highest concentrations of vitamin C and beta-carotene, while red capsicums additionally contain the greatest amount of capsanthin, delivering the strongest antioxidant activity.1 Cooking methods influence nutrient availability: while heating increases the bioavailability of carotenoids and polyphenols, it simultaneously reduces vitamin C content.1
Price differences reflect both maturation duration and cultivation complexity. Green capsicums typically command the lowest prices, red varieties cost considerably more, and yellow capsicums generally command the highest prices due to greater growing difficulty.1
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