Metabolite biodiversity in pepper (Capsicum) fruits of thirty-two diverse accessions: Variation in health-related compounds and implications for breeding

► We analysed variation in health-related compounds in fruits of 32 pepper accessions. ► Analyses included carotenoids, flavonoid glycosides, capsaicinoids and vitamins. ► Pepper fruit color could be explained by the accumulation of specific carotenoids. ► One accession had total flavonoid levels comparable to those in yellow onions. ► Levels of vitamin C and E reached up to 200 and 16 mg/100 g fr. wt., respectively.