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For example, the vitamin C in a raw tomato is significantly diminished in the cooking process, but “cooked tomato sauce is significantly higher in bioavailable lycopene” — an antioxidant ...
The bell pepper is called "パプリカ" (papurika) or "ピーマン" (pīman, from French piment pronounced with a silent 't') in Japan. [8] In Switzerland, the fruit is mostly called peperone, which is the Italian name of the fruit. In France, it is called poivron, with the same root as poivre (meaning "pepper") or piment.
Crudités (/ ˈ k r uː d ɪ t eɪ (z)/, French:) are French appetizers consisting of sliced or whole raw vegetables [1] which are typically dipped in a vinaigrette or other dipping sauce. Examples of crudités include celery sticks, carrot sticks, cucumber sticks, bell pepper strips, broccoli, cauliflower, radish, fennel, baby corn, and ...
bell peppers or green/red/yellow peppers green peppers or bell peppers peppers, or green peppers (or red/yellow/orange peppers) capsicum — bell peppers sometimes describe a much smaller, sweeter pepper chili peppers, hot peppers, chiles or by individual name (jalapeño, e.g.) chillis chillies, or by individual name (jalapeño, e.g.) Prepared ...
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Zeaxanthin is one of the most common carotenoids in nature, and is used in the xanthophyll cycle.Synthesized in plants and some micro-organisms, it is the pigment that gives paprika (made from bell peppers), corn, saffron, goji (wolfberries), and many other plants and microbes their characteristic color.
Raw radishes have crunch and a bite. How much bite depends on the variety. They run the gamut from mildly spicy to sharp and peppery, depending on the variety and freshness, Russo says.
According to The Joy of Cooking (1997), raw cabbage is the only entirely consistent ingredient in coleslaw; the type of cabbage, dressing, and added ingredients vary widely. Vinaigrette, mayonnaise, and sour cream-based dressings are all listed; bacon, carrots, bell peppers, pineapple, pickles, onions, and herbs are mentioned explicitly as ...