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  2. Here's What Happens to Your Body When You Eat Bell Peppers ...

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    Bell Pepper Nutrition. Bell peppers are a nutrient powerhouse. "Bell peppers are a good source of heart-healthy nutrients like vitamin C, potassium, B6 and antioxidants, ...

  3. Bell pepper - Wikipedia

    en.wikipedia.org/wiki/Bell_pepper

    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.

  4. Capsicum annuum - Wikipedia

    en.wikipedia.org/wiki/Capsicum_annuum

    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.

  5. Looking for a Healthy New Year Recipe? Try This Scrumptious ...

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    Roasted red bell pepper. Smoky and tender, roasted red peppers add a unique depth to this dish, along with vitamins A and C. ... NUTRITION FACTS: Calories: 527. Total fat: 20 grams. Saturated fat ...

  6. Banana pepper - Wikipedia

    en.wikipedia.org/wiki/Banana_pepper

    The banana pepper (also known as the yellow wax pepper or banana chili) is an average-sized member of the chili pepper family that has a mild, tangy taste. While typically bright yellow, it is possible for them to change to green, red, or orange as they ripen. [ 1 ]

  7. The 5 Best Canned Soups for Better Blood Pressure ... - AOL

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    “A classic vegetable soup, which contains sweet potatoes, carrots, bell peppers and leafy greens, is a fantastic soup for better blood pressure,” says Sarah Koszyk, M.A., RDN, author of 365 ...

  8. Capsicum - Wikipedia

    en.wikipedia.org/wiki/Capsicum

    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]

  9. Chili pepper - Wikipedia

    en.wikipedia.org/wiki/Chili_pepper

    Peppers, hot chili, red, raw; Nutritional value per 100 g (3.5 oz) Energy: 166 kJ (40 kcal) ... Chilies with a low capsaicin content can be cooked like bell peppers ...