Sweet peppers 80%
Sunflower oil
Sea salt
Garlic, oregano, chili pepper
Acidifiers: citric acid.
Additional information
Sweet Pepper
| Source area | Nola countryside - Italy |
|---|---|
| Nutritional Intake | A vegetable with good content of potassium, phosphorous, calcium, magnesium, zinc, iron, selenium and sodium. The fresh vegetable contains glucose, sucrose and soluble fibers and is rich in vitamin A, B6, E, J and K1, beta carotene, lutein, capsanthin, capsorubin and zeaxanthin. It is also full of antioxidants and polyphenols like ellagic acid. Capsaicin (1,5%) gives to its seeds a mild spiciness. |
| Period of transformation | From the second week of July to the first week of October. |
| Trivia | This particular variety gets its name, Capiscum Annum, from its empty box-shaping. (from Latin capsa=box). Each color means a different taste: GREEN: green peppers are less mature and rich in chlorophyll, magnesium, pectin and polysaccharides which nourish and support the plant. RED: antocyanic concentrations and lycopene give this bright color to the vegetable, full of antioxidant properties. YELLOW: rich in carotenoids, phyto colorants and antioxidants. |
