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"Green — unripe — bell peppers have a sharper, slightly bitter taste, while red, orange and yellow bell peppers have a neutral to slightly sweet taste." ... a 3 oz. bell pepper generally has ...
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A red bell pepper supplies twice the vitamin C and eight times the vitamin A content of a green bell pepper. [12] The bell pepper is the only member of the genus Capsicum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes.
The tables below include tabular lists for selected basic foods, compiled from United States Dept. of Agriculture sources.Included for each food is its weight in grams, its calories, and (also in grams,) the amount of protein, carbohydrates, dietary fiber, fat, and saturated fat. [1]
Capsicum annuum, commonly known as paprika, chili pepper, red pepper, sweet pepper, jalapeño, cayenne, or bell pepper, [5] is a fruiting plant from the family Solanaceae (nightshades), within the genus Capsicum which is native to the northern regions of South America and to southwestern North America.
Also called: sweet pepper, sweet bell pepper. Characteristics of bell peppers: Bell peppers are large compared to other types of peppers, and can be green, yellow, orange and red (and sometimes ...
The large, mild form is called bell pepper, or is named by color (green pepper, green bell pepper, red bell pepper, etc.) in North America and South Africa, sweet pepper. The name is simply pepper in the United Kingdom and Ireland. [11] The name capsicum is used in Australia, India, Malaysia, New Zealand. [12]
Yellow bell pepper/capsicum: 183 Red bell pepper/capsicum: 128 Kale: 120 Broccoli: 90 Kiwifruit: 90 Raw plant source [28] Amount (mg / 100g) Green bell pepper ...