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Products: Peppers
Red Peppers
Low in saturated fat, and very low in cholesterol and sodium, also a good source of thiamin, riboflavin, niacin, folate, pantothenic acid and magnesium, and a very good source of dietary fibre, vitamins A, C, E, K, Vitamin B6, potassium and manganese.
Yellow Peppers
This food is very low in saturated fat, cholesterol and sodium. Yellow peppers are also a good source of dietary fibre, vitamin A, niacin, magnesium and copper, and a very good source of vitamin C, vitamin B6, folate, potassium and manganese.
Green Peppers
Low in saturated fat, and very low in cholesterol and sodium. Green peppers are also a good source of thiamin, niacin, folate, magnesium and copper, and a very good source of dietary fibre, vitamins A, C, K, B6, potassium and manganese.
Like their relatives, the chili peppers, sweet peppers originated in South America with seeds of a wild variety dating back to 5000 BC. Like many other foods native to this region, sweet peppers were carried throughout the world by the Spanish and Portuguese explorers who traveled through this continent.
Due to the fact that sweet peppers are very adaptable plants, being able to be grown in tropical and temperature climates, as well as very versatile foods, their cultivation and adoption into varying cuisines spread rapidly throughout many parts of the world. They have become a staple in central Europe where they are dried for paprika, a necessesity for the flavor of Louisiana Creole dishes, and an integral ingredient in both Mexican and Portuguese cuisines.
Currently, the main producers of sweet peppers are China, Turkey, Spain, Romania, Nigeria and Mexico.