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California pepper
The bell pepper is the hollow fruit of a herbaceous plant that receives the same name. It belongs to the Solanaceae family and, specifically, to the genus Capsicum. The Solanaceae constitute a family that includes about 75 genera and about 2,300 species of plants, among them those of the California variety:
It is characterized by its size and its ability to produce a wide variety of fruits
It is characterized by its size as it is a short fruit (7-10 cm), wide (6-9 cm), with three or four well marked hulls, with the calyx and the base of the peduncle below or at shoulder level and thick flesh (3-7 mm).
It is the most common variety in the family
They are the most demanding cultivars in temperature
They are harvested in red, green or yellow color
NUTRIENT PROPERTIES
NUTRIENT PROPERTIES
The main component of the bell pepper is water, followed by carbohydrates, which makes it a vegetable with a low caloric intake. It is a good source of fiber and, like the rest of vegetables, its protein content is very low and it hardly provides fat
As for their vitamin content, peppers are very rich in vitamin C, especially the red ones. In fact, they contain more than twice the amount found in fruits such as oranges or strawberries.
They are a good source of vitamin C, especially red peppers
They are a good source of carotenes, among which is capsanthin, a pigment with antioxidant properties that gives the characteristic red color to some peppers
It is also remarkable its content of provitamin A (Beta carotene and cryptoxanthin) that the body transforms into vitamin A as needed, folates and vitamin E. Other B vitamins such as B6, B3, B2 and B1 are present in smaller quantities. Its content of vitamins C and E, together with carotenes, make the bell pepper an important source of antioxidants, substances that take care of our health
Vitamin C, in addition to being a powerful antioxidant, is involved in the formation of collagen, red blood cells, bones and teeth, while favoring the absorption of iron from food and increasing resistance to infections.
Vitamin C is essential for the formation of collagen, red blood cells, bones and teeth, while favoring the absorption of iron from food and increasing resistance to infections
Vitamin A is essential for vision, good skin condition, hair, mucous membranes, bones and for the proper functioning of the immune system.
Vitamin A is essential for vision, good skin condition, hair, mucous membranes, bones and for the proper functioning of the immune system
Folates are involved in the production of red and white blood cells, in the synthesis of genetic material and in the formation of antibodies of the immune system.
Folates are also involved in the production of red and white blood cells, in the synthesis of genetic material and in the formation of antibodies of the immune system
Among the minerals, it is worth mentioning the presence of potassium. In smaller proportions are present magnesium, phosphorus and calcium. The calcium in peppers is hardly assimilated in relation to dairy or other foods that are considered very good sources of this mineral.
Potassium is necessary for nerve impulse transmission, muscle activity and regulates water balance inside and outside the cell.
Potassium is necessary for the transmission of nerve impulses, muscle activity and regulates water balance inside and outside the cell
Magnesium is related to the functioning of the intestine, nerves and muscles, is part of bones and teeth, enhances immunity and has a mild laxative effect.
Magnesium has a mild laxative effect
Phosphorus plays an important role in the formation of bones and teeth, as well as magnesium and calcium.
Bio / Ecological
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