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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.
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.
"Red and orange bell peppers contain the carotenoid beta-cryptoxanthin, which may help reduce the risk of developing rheumatoid arthritis," Dilley says. "The high vitamin C levels in bell peppers ...
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]
Sweet and crunchy bell peppers can be prepared in a variety of ways and their beautiful colors will brighten up any dish. Learn the best way to store bell peppers to make the most of the season's ...
Bell Peppers. Red, green, yellow, or orange—whatever color you prefer, add bell peppers to your plate for a dose of extra hair-supporting nutrients.