Sweet Pepper

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250-350 g

The bell pepper is a cultivar group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colours, including red, yellow, orange, green, white, and purple. Like the tomato, bell peppers are botanical fruits but culinary vegetables. Pieces of bell pepper are commonly used in garden salads and as toppings on pizza or cheesesteaks. There are many varieties of stuffed peppers prepared using hollowed or halved bell peppers. Bell peppers (and other cultivars of Capsicum annuum) may be used in the production of the spice paprika. Bell peppers are 94% water, 5% carbohydrates, and negligible fat and protein (table). They are rich sources of vitamin C, containing 97% of the Daily Value (DV) in a 100 gram reference amount. Their vitamin B6 content is moderate (17% DV), with no other micronutrients present in significant amounts. Red bell peppers have approximately twice the vitamin C and eight times the vitamin A content of green bell peppers. 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. They are thus scored in the lowest level of the Scoville scale.

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