Grossum Group of the species Capsicum annuum. Green bell pepper nutrition facts are native to Mexico, Central America, and northern South America.
Pepper seeds were imported to Spain in 1493 and then spread through Europe and Asia. The mild bell pepper cultivar was developed in the 1920s, in Szeged, Hungary. The name pepper was given by Europeans when Christopher Columbus brought the plant back to Europe. Piper nigrum originating from India, was a highly prized condiment.
Percentages are roughly approximated using US recommendations for adults. The most common colors of bell peppers are green, yellow, orange and red. Other colors include brown, white, lavender, and dark purple, depending on the variety. Most typically, unripe fruits are green or, less commonly, pale yellow or purple. Red bell peppers are simply ripened green peppers, although the Permagreen variety maintains its green color even when fully ripe. Like the tomato, bell peppers are botanical fruits but culinary vegetables. Pieces of bell pepper are commonly used in garden salads and as toppings on pizza.
The bell pepper is the only member of the genus Capsicum that does not produce capsaicin, a lipophilic chemical that can cause a strong burning sensation when it comes in contact with mucous membranes. North Carolina Extension Gardener Plant Toolbox”. Paprika: A Spicy Memoir from Hungary. Agricultural Marketing Resource Center, US Department of Agriculture. Vegetable of the Month: Bell Pepper”. University of the District of Columbia. Center for Nutrition, Diet and Health.
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. This soup takes about 45 minutes total prep and simmering time. Use green bell peppers or any combination of green, red, and yellow peppers.