Vegetable
Bell Pepper
Bell pepper is the large, mild, blocky fruit of Capsicum annuum harvested green or fully coloured red, yellow, orange, or purple. Unlike chilli types of the same species, bells have little to no capsaicin heat—flavour is grassy when green and sweeter when red-ripe. Walls are thick and juicy; the pale inner ribs and seeds are usually removed. Stuff, roast, grill, stir-fry, raw-slice for salads, or confit in oil. Roasting and peeling sweetens and softens the flesh. Greenhouse and field production supply year-round fruit; colour stage is a harvest choice, not a different species.
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A sample of named types with their own origin and culinary profiles.
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.28 g
- Saturated Fat 0.06 g
- Trans Fat 0 g
- Monounsaturated Fat 0.06 g
- Polyunsaturated Fat 0.16 g
- Cholesterol 0 mg
- Sodium 18.7 mg
- Salt 0.05 g
- Total Carbohydrate 6.9 g
- Dietary Fibre 2.45 g
- Total Sugars 3.16 g
- Complex / starch 1.88 g
- Protein 1.71 g
- Water 88.6 g
- Energy 37 kcal
- Water 88.6 g
- Carbohydrates 6.9 g
- Sugars 3.16 g
- Monosaccharides 2.22 g
- Disaccharides 0.95 g
- Starch 1.88 g
- Amylose 0.47 g
- Amylopectin 1.41 g
- Digestible Starch 1.6 g
- Resistant Starch 0.19 g
- Fibre 2.45 g
- Soluble Fibre 0.86 g
- Insoluble Fibre 1.59 g
- Protein 1.71 g
- Plant Protein 1.77 g
- Fat 0.28 g
- Saturated Fat 0.06 g
- Monounsaturated Fat 0.06 g
- Polyunsaturated Fat 0.16 g
- Vitamins 106 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.06 mg
- Vitamin B2 — Riboflavin 0.07 mg
- Vitamin B3 — Niacin 0.55 mg
- Vitamin B5 — Pantothenic Acid 0.27 mg
- Vitamin B6 0.13 mg
- Vitamin B7 — Biotin 1.3 µg
- Vitamin B9 — Folate 35.1 µg
- Vitamin C 27 mg
- Vitamin E 0.34 mg
- Vitamin K 21.2 µg
- Minerals 329 mg
- Major Minerals 323 mg
- Trace Minerals 6.1 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 27 · vitamin-a: 20 · vitamin-b1-thiamine: 0.06 · vitamin-b2-riboflavin: 0.07 · vitamin-b3-niacin: 0.55 · vitamin-b5-pantothenic-acid: 0.27 · vitamin-b6: 0.13 · vitamin-b7-biotin: 1.3 · vitamin-b9-folate: 35.1 · vitamin-e: 0.34 · vitamin-k: 21.2 ·
Minerals
Sodium: 18.65 · Potassium: 262 · Calcium: 42 · Iron: 0.7 · Zinc: 0.4 · Iodine: 5 ·
Most vegetables are high-water, low-energy, with fibre and potassium ahead of protein.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Capsicum peppers were domesticated in the Americas long before European contact.
Columbian exchange carried mild and hot peppers to Europe, Africa, and Asia.
European breeding separated large sweet blocky peppers from hot paprika and chilli types.
Greenhouse coloured bells became a global salad and cooking staple year-round.