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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.
The term "bell peppers" is never used, although in Australia C. annuum and other varieties which have a bell shape and are fairly hot, are often called "bell chillies". In Canada , Ireland, South Africa and the United Kingdom, the heatless varieties are known simply as "peppers" (or more specifically "green peppers", "red peppers", etc.), while ...
1/2 of a red bell pepper. 1/2 oz. of feta cheese. Dressed with 1 tbsp. of olive oil and lemon juice. ... Afternoon snack (126 calories) 4 mini bell peppers. 1/4 cup of guacamole. Dinner (641 ...
Foods like root vegetables, citrus, nuts, and berries are high in nutrients such as vitamins A, C, and D and antioxidants that can bolster immunity. ... Red bell peppers are another source.
To read more about the nutritional and health benefits of this diet pattern, ... ½ cup jarred roasted red bell pepper, chopped. 1 shallot, diced.
Capsanthin is a natural red dye of the xanthophyll class of carotenoids. As a food coloring, it has the E number E160c(i). Capsanthin is the main carotenoid in the Capsicum annuum species of plants including red bell pepper, New Mexico chile, and cayenne peppers (Capsicum annuum) and a component of paprika oleoresin. [1]
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