Red pepper
Seasonal period:
June, July, August, September, October
The pepper is the hollow fruit from a herbaceous plant with the same name. It belongs to the Solanaceae family and specifically to the Capsicum genus. The Solanaceae is a family that has 75 genus and around 2,300 species of plants which produce toxic alkaloids, among which include the belladonna, mandrake and henbane. Very few Solanaceae are edible. Peppers, tomatoes and aubergines are among them. They are nutritionally very relevant.
Nutritional information (0.1 kg)
Energy
37.0
kcal
Carbohydrates
6.4
g
Proteins
1.0
g
Lipids
0.4
g
Fiber
1.9
g
Saturates
0.1
g
Monounsaturated fatty acids
0.01
g
Polyunsaturated fatty acids
0.2
g
Cholesterol
0.0
mg
Calcium
12.0
mg
Iron
0.5
mg
Zinc
0.2
mg
Vitamin A
131.0
ug
Vitamin C
34.0
g
Folic acid
11.0
ug
Salt (Sodium)
2.0
mg
Sugars
6.4
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
Recipes
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Type of dish
- Beers
- Sándwich
- Cocktails
- Ice creams and sorbets
- Breakfasts and brunch
- Burguers
- Coffee, chocolate and infusion
- Juices, milkshakes and beverages
- Dessert
- Bread and pastries
- Pizzas, patty
- Finger foods
- Salads
- Legumes
- Shellfish
- Pasta
- Pastries
- Eggs
- Patty
- Cheeses
- liqueur
- Harvard plate
- Meats
- Main course
- Fish
- Soups and creams
- Vegetables
- Rices
- Birds
- Appetizers and canapes
- Temperature
- Cuisine type
- Additional culinary preparation
- Conservation technique
- Seasonal recipes
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- Aromatic herbs
- Beverages
- Big game hunt
- Bread and pastries
- Canned goods and pickles
- Cereals
- Condiments, spices and additives
- Cooked, salted, preserved and cold meats
- Dried fruits and nuts
- Dry pulses
- Edible oils and vinegars
- Eggs and derivatives
- Feathered game hunt
- Fish cuts
- Fishes
- Insects
- Kitchen and bakery tecniques
- Kitchen and bakery utensils
- Meat cuts
- Meats
- Milk, cream and derivatives
- Mushrooms
- Offal
- Pasta, rice, flour and derivatives
- Poultry
- Seafood
- Service techniques
- Service utensils
- Vegetables cuts
- Vegetables, fruits, tubers and seaweed