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The bell pepper (also know as sweet pepper) is the fruit of plants in the species Capsicum annuum. Cultivars of the plant produce fruits in different colors, including red, yellow, orange, green, white, and purple. (A green pepper is usually an unripened pepper.) Bell peppers are sometimes grouped with less pungent chili varieties as “sweet peppers”. While they are fruits—botanically classified as berries—they are commonly used as a vegetable ingredient.


Bell peppers are 94% water, 5% carbohydrates, and negligible fat and protein. They are rich sources of vitamin C, containing 97% of the Daily Value (DV) in a 100 gram reference amount. Their vitamin B6 content is moderate (17% DV), with no other micronutrients present in significant amounts. Red bell peppers have approximately twice the vitamin C and eight times the vitamin A content than green bell peppers.


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