How it's used
Used in salads, stir-fries, or roasted for a sweet, smoky flavor.

A sweet, crunchy vegetable available in various colors, including red, yellow, and green.
Your kitchen
EatMacroPlant remembers the habit, not an exact stock count. Mark it running low when it should return to the next shopping list.
Used in salads, stir-fries, or roasted for a sweet, smoky flavor.
Very high in vitamin C - pair with iron-rich legumes or grains in the same meal to meaningfully boost iron absorption.
Try it in the kitchen
A traditional Nigerian steamed pudding of blended black-eyed peas, peppers and onion, set in ramekins over a slow steam - savoury, dense and deeply peppery.
Open recipeA Latin American-Levantine layered plate of crisp tortilla shards, smoky black beans, charred vegetables and cool avocado garlic-lime yogurt.
Open recipeThin, deeply crisp quesadillas filled with smoky mashed chickpeas, pepper and sweetcorn, held together with a creamy sunflower-chickpea queso.
Open recipeA Latin American-inspired three-bean and bulgur salad with a lime-cumin-chipotle dressing, pickled jalapeño and avocado.
Open recipeCharred tempeh, mushroom and pepper satay skewers with tamarind-peanut sauce, quick cucumber pickle and brown rice.
Open recipeOne-pot Nigerian jollof rice with kidney beans, built on a slow-fried tomato-pepper base, finished with caramelised plantain and roasted peanuts.
Open recipeNutrition notebook
Calories
22kcal
Protein
1.0g
Carbs
3.9g
Fat
0.3g
Small numbers, big impact
Nutrition values are estimates and can vary with variety, brand, cooking method and water content.