Green Bell Pepper
Green bell pepper.

Bell pepper, also known as sweet pepper or a pepper in the United Kingdom, Canada and Ireland, and a capsicum in Australia, India, Pakistan, Bangladesh, Singapore and New Zealand) is a cultivar group of the species Capsicum annuum.

Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, chocolate/brown, vanilla/white, and purple.

Bell peppers are sometimes grouped with less pungent pepper varieties as “sweet peppers”.

The ribs and seeds inside bell peppers may be consumed, but some people find the taste to be bitter.

Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported to Spain in 1493, and from there spread to other European, African, and Asian countries.

Today, China is the world’s largest pepper producer, followed by Mexico and Indonesia.

Ideal growing conditions for bell peppers include warm soil, ideally 21 to 29 °C (70 to 84 °F), that is kept moist but not waterlogged.

Bell peppers are sensitive to an abundance of moisture and extreme temperatures.

Color

Red bell peppers are simply ripened green peppers, although the Permagreen variety maintains its green color even when fully ripe. Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest.

The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest fruits are allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after-ripened in storage is less sweet.

GreenPoint’s Green Bell Pepper take 150  acres of protected agriculture – shadehouse and are commercialized from November to June.

Peppers, sweet, green, raw
Nutritional value per 100 g (3.5 oz)
Energy 84 kJ (20 kcal)
Carbohydrates
4.64 g
Sugars 2.4 g
Dietary fiber 1.8 g
Fat
0.17 g
Protein
0.86 g
 Vitamins
Vitamin A equiv.

beta-carotene
lutein zeaxanthin
(2%)

18 μg

(2%)

208 μg

341 μg
Thiamine (B1)
(5%)

0.057 mg

Riboflavin (B2)
(2%)

0.028 mg

Niacin (B3)
(3%)

0.48 mg

Pantothenic acid (B5)
(2%)

0.099 mg

Vitamin B6
(17%)

0.224 mg

Folate (B9)
(3%)

10 μg

Vitamin C
(97%)

80.4 mg

Vitamin E
(2%)

0.37 mg

Vitamin K
(7%)

7.4 μg

 Minerals
Calcium
(1%)

10 mg

Iron
(3%)

0.34 mg

Magnesium
(3%)

10 mg

Manganese
(6%)

0.122 mg

Phosphorus
(3%)

20 mg

Potassium
(4%)

175 mg

Sodium
(0%)

3 mg

Zinc
(1%)

0.13 mg

 Other constituents
Fluoride 2 µg

  • Units
  • μg = micrograms • mg = milligrams
  • IU = International units
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database
Bell pepper. (2016, September 12). In Wikipedia, The Free Encyclopedia. Retrieved 01:07, September 27, 2016, from https://en.wikipedia.org/w/index.php?title=Bell_pepper&oldid=738987194