bell pepper

Also known as sweet pepper, sweet peppers, pepper

group of fruits of Capsicum annuum

AI overview

A bell pepper is a type of fruit from the Capsicum annuum plant, commonly eaten as a vegetable in cooking around the world. It matters because it's a widely cultivated and consumed food that provides nutrition and flavor to many dishes across different cuisines.

AI-generated from the Wikipedia summary — may contain errors.

Nutrition · Open Food Facts

Typical values per 100 g · averaged across 33 products

aNutri-Score

1NOVA · Unprocessed / minimally processed

Energy: 94 kcal
Fat: 5.5 g
— of which saturates: 1.9 g
Carbohydrates: 9.1 g
— of which sugars: 6.4 g
Fibre: 3 g
Protein: 1.8 g
Salt: 0.72 g

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Wikidata facts

Image: Red capsicum and cross section.jpg

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Commons category: Bell peppers
Scoville grade: 0
Unicode character: 🫑

Sources (9)

via Wikidata · CC0

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Article

The bell pepper (also known as sweet pepper, paprika, pepper, capsicum /ˈkæpsɪkəm/ or, in some parts of the U.S. Midwest, mango) is the fruit of plants in the Grossum Group of the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, and purple. Bell peppers are sometimes grouped with less pungent chili varieties as "sweet peppers". While they are botanically fruits—classified as berries—they are commonly used as a vegetable ingredient or side dish. Other varieties of the genus Capsicum are categorized as chili peppers when they are cultivated for their pungency, including some varieties of Capsicum annuum.

Peppers are native to Mexico, Central America, the Caribbean and northern South America. Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. Preferred growing conditions for bell peppers include warm, moist soil in a temperature range of 21 to 29 °C (70 to 84 °F).