Orange pepper nutrition

Grossum Group of the species Capsicum annuum. Peppers are native to Mexico, Central America, and northern South America. Pepper seeds were imported orange pepper nutrition 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. For the diet that abstains from animal products and consists mostly of plants, see Veganism. For a vegetarian diet, see Vegetarianism. Vegetables are parts of plants that are consumed by humans or other animals as food.

Originally, vegetables were collected from the wild by hunter-gatherers and entered cultivation in several parts of the world, probably during the period 10,000 BC to 7,000 BC, when a new agricultural way of life developed. Vegetables can be eaten either raw or cooked and play an important role in human nutrition, being mostly low in fat and carbohydrates, but high in vitamins, minerals and dietary fiber. Many nutritionists encourage people to consume plenty of fruit and vegetables, five or more portions a day often being recommended. The word vegetable was first recorded in English in the early 15th century.

The meaning of “vegetable” as a “plant grown for food” was not established until the 18th century. In 1767, the word was specifically used to mean a “plant cultivated for food, an edible herb or root”. The year 1955 saw the first use of the shortened, slang term “veggie”. As an adjective, the word vegetable is used in scientific and technical contexts with a different and much broader meaning, namely of “related to plants” in general, edible or not—as in vegetable matter, vegetable kingdom, vegetable origin, etc. The exact definition of “vegetable” may vary simply because of the many parts of a plant consumed as food worldwide—roots, stems, leaves, flowers, fruits, and seeds.

The broadest definition is the word’s use adjectivally to mean “matter of plant origin”. In the latter-mentioned definition of “vegetable”, which is used in everyday language, the words “fruit” and “vegetable” are mutually exclusive. Fruit” has a precise botanical meaning, being a part that developed from the ovary of a flowering plant. This is considerably different from the word’s culinary meaning. Before the advent of agriculture, humans were hunter-gatherers. They foraged for edible fruit, nuts, stems, leaves, corms, and tubers and hunted animals for food.

Throughout recorded history, the rich have been able to afford a varied diet including meat, vegetables and fruit, but for poor people, meat was a luxury and the food they ate was very dull, typically comprising mainly some staple product made from rice, rye, barley, wheat, millet or maize. The addition of vegetable matter provided some variety to the diet. In Ancient China, rice was the staple crop in the south and wheat in the north, the latter made into dumplings, noodles, and pancakes. The mainstay of the Ancient Greek diet was bread, and this was accompanied by goat’s cheese, olives, figs, fish, and occasionally meat. The vegetables grown included onions, garlic, cabbages, melons, and lentils.