Showing Food Red bell pepper
| General Information | |||||||||||
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| Name | Red bell pepper | ||||||||||
| Scientific Name | Capsicum annuum | ||||||||||
| Description | Red bell pepper (Capsicum annuum) is a ripe variety of the fruit species Capsicum annuum, native to the Americas but widely cultivated in many countries, particularly in Hungary where it was developed in the 1920s. It is commonly consumed in many parts of the world, especially in Mediterranean and Asian cuisines, where it is used in a variety of dishes, such as stir-fries, salads, and sauces (PMID: 32645217). The sweet, slightly smoky flavor and crunchy texture of red bell peppers make them a popular ingredient. They have a glossy, vibrant red color and a sweet, slightly earthy aroma. Rich in vitamin C and a moderate source of vitamin B6, red bell peppers offer several health benefits, including antioxidant and anti-inflammatory properties. The most notable chemical in red bell peppers is vitamin C (PMID: 38068976). In addition to its culinary uses, red bell peppers have been used in traditional medicine to treat various ailments. Interestingly, red bell peppers are often roasted or grilled to bring out their natural sweetness, and their seeds and membranes are usually removed to reduce bitterness. | ||||||||||
| Primary ID | FOOD00880 | ||||||||||
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| Classification | |||||||||||
| Group | Vegetables | ||||||||||
| Sub-Group | Fruit vegetables | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Solanales | ||||||||||
| Family | Solanaceae | ||||||||||
| Genus | Capsicum | ||||||||||
| Species | annuum | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 30492 | ||||||||||
| Wikipedia ID | Capsicum_annuum | ||||||||||
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| References | |||||||||||
| Content Reference | — Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008). — U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page. — Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070. — Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004). — Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181. | ||||||||||