Seasonal period: All year

Sweet pepper is a classic in our markets and our tables; it’s a fleshy pepper, more or less sweet, depending on how ripe it is, which also affects which is seen in the colour. Sweet peppers belong to the Solanaceae family and it’s the Grossum variety from the Capsicum annuumm species.

Sweet peppers are globous fruits considered to be vegetables and eaten like so, unlike spicy peppers which are used as a spice or condiment. It’s consumed in many parts of the world both raw and cooked.

As we know, peppers are fruits that can be eaten green or ripe and there are sweet peppers with different colours, being green, yellow, orange and red the most common ones, but there are also white and purple peppers. The difference between each sweet pepper is how ripe they are, their taste and their compounds.

Nutritional information (0.1 kg)
Fiber 1.5 g
Saturates 0.1 g
Monounsaturated fatty acids 0.01 g
Polyunsaturated fatty acids 0.2 g
Cholesterol 0.0 mg
Calcium 9.0 mg
Iron 0.3 mg
Zinc 0.2 mg
Vitamin A 630.0 ug
Vitamin C 41.0 g
Folic acid 11.0 ug
Salt (Sodium) 40.0 mg
Sugars 2.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.