Red bell peppers have more vitamin C content material than green bell peppers. The vitamin B6 content of a bell pepper is moderate (17% DV), with no other micronutrients present in significant amounts (desk).
The fruit (technically berries within the strict botanical sense) of Capsicum vegetation have a wide range of names relying on place and kind. The extra piquant varieties are commonly called chili peppers, or simply chilis. Capsicum fruits of several varieties with industrial value are called by varied European-language names in English, corresponding to jalapeño, peperoncini, and peperoncito; many of those are normally offered pickled. Paprika (in English) refers to a powdered spice made from dried Capsicum of several sorts, although in Hungary and some other nations it is the name of the fruit as nicely.
The amount of capsaicin within the fruit is highly variable and depending on genetics and environment, giving nearly all types of Capsicum various quantities of perceived heat. The most recognized Capsicum with out capsaicin is the bell pepper, a cultivar of Capsicum annuum, which has a zero ranking on the Scoville scale. The lack of capsaicin in bell peppers is due to a recessive gene that eliminates capsaicin and, consequently, the new taste usually associated with the remainder of the genus Capsicum. There are additionally other peppers without capsaicin, largely throughout the Capsicum annuum species, such as the cultivars Giant Marconi, Yummy Sweets, Jimmy Nardello, and Italian Frying peppers (also called the Cubanelle). Capsaicin is present in large quantities in the placental tissue (which holds the seeds), the interior membranes, and to a lesser extent, the other fleshy parts of the fruits of vegetation in this genus.
Bell peppers are typically healthy and properly-tolerated, but some folks could also be allergic. In Bulgaria, South Serbia, and North Macedonia, peppers are very fashionable, too. Peppers are also the main ingredient within the conventional tomato and pepper dip lyutenitsa and ajvar. They are in the base of various sorts of pickled greens dishes, turshiya.
The seeds themselves do not produce any capsaicin, although the highest focus of capsaicin may be found within the white pith around the seeds. Most of the capsaicin in a pungent (scorching) pepper is concentrated in blisters on the dermis of the inside ribs (septa) that divide the chambers, or locules, of the fruit to which the seeds are hooked up. 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 (desk).