Science! A quick paragraph about why peppers come in so many hues. Though the sentence structure here isn't too bad and the article is very short, I'm classifying this as 'advanced' since several of the words are quite chemistry-specific. Advanced readers will recognize the words "被破坏" - to be broken by - as the phrase itself is common. In this case, though, we're not talking about a literal breaking, we're talking about the chemical process of an element "breaking down". 

Here's <a href="http://www.tom61.com/shiwangeweishime/youqudezhiwu/2012-01-30/25368.html" target="_blank">the original</a>. 

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辣椒的品种有很多，但不论哪一个品种，在未成熟前都是青绿色的，那是因为含有叶绿素的缘故。到了成熟期，叶绿素被破坏，辣椒中含有的黄色素和叶红素就相应增多，于是变成黄色和红色。而有的辣椒品种是在青绿色时味道更好，因而在未成熟前就上市了。所以，我们可看到各种颜色的辣椒。  

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There are many types of peppers, but all types of pepper are green in color before they ripen, which is because they contain chlorophyll. When it finally comes time for them to ripen, the chlorophyll breaks down, and the yellow and red pigments in the peppers increase accordingly, so they become yellow and red. In addition, some types of peppers taste better when they're still green, so they are brought to market before they ripen. That's why we see so many different colors of peppers.  
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