Search results
Results from the WOW.Com Content Network
A red bell pepper supplies twice the vitamin C and eight times the vitamin A content of a green bell pepper. [13] 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.
Nutrition (Per medium sub): Calories: 1,435 Fat: 70 g (Saturated fat: 16.5 g) Sodium: 4,615 mg Carbs: 109 g (Fiber: 6 g, Sugar: 10 g) Protein: 91 g. The second healthiest hot sub is the Spicy ...
Ricotta cheese is lower in fat than many other cheeses and has a substantial amount of protein. Use it as a dipping sauce for sweet strawberries. Use it as a dipping sauce for sweet strawberries ...
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.
The fruit (yes, fruit) boasts nearly 10 grams of fiber per cup of sliced avocado, about a third of the daily recommended amount. This is great news for weight loss, as fiber can enhance fullness ...
These water-soluble form, bile acids e.g., deoxycholic and lithocholic are adsorbed to dietary fiber and an increased fecal loss of sterols, dependent in part on the amount and type of fiber. A further factor is an increase in the bacterial mass and activity of the ileum as some fibers e.g., pectin are digested by bacteria.
Dietary Fiber: 2 g. Total Sugars: 10 g. Added Sugar: 8 g. ... Bell peppers, carrots and cucumbers are just a few examples of crunchy vegetables that pair well with the protein-packed dip ...
The most recognized Capsicum without capsaicin is the bell pepper, [43] a cultivar of Capsicum annuum, which has a zero rating on the Scoville scale. The lack of capsaicin in bell peppers is due to a recessive gene that eliminates capsaicin and, consequently, the hot taste usually associated with the rest of the genus Capsicum. [44]