Red and Green Bell Pepper
Default unit: pcs · Less common product
Description
Red and green bell pepper are two colour variants of the same sweet‑pepper species, differing in taste and vitamin C content; the red fruit is sweeter and softer, while the green is slightly more bitter. They are suitable for salads, stir‑frying, roasting and stuffing.
Nutrition
(per 100g)
Vitamins & minerals
Vitamin C, Vitamin A (β‑carotene), Vitamin B6, Folate
How to choose
For the red pepper choose fruits with a bright, glossy red hue; for the green pepper look for a deep, uniform green without yellowing. All should be firm, free of wrinkles and soft spots.
How to store
Store in the refrigerator’s vegetable drawer, unwashed until use, for up to 7 days; they can be frozen after slicing.
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