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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, ...
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.
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.
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 ...
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 ]
“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 ...
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]
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 ...