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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.
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.
To kickstart the pepper-growing process, consider purchasing seedlings instead of starting from seeds, advises Pam Farley, ... Bell peppers typically take 60 to 90 days to mature, providing ample ...
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]
1 serving No-Added-Sugar Chia Seed Jam. ½ cup sliced strawberries. 3 Tbsp. chopped nuts, such as walnuts. A.M. Snack (122 calories) 1 serving White Bean–Stuffed Mini Bell Peppers. Lunch (319 ...
Prepare a double batch of Bell Pepper & Feta Chickpea Salad to have for lunch on days 2 through 5. ... Fiber-rich foods include beans, whole grains, nuts, seeds and many fruits and vegetables.