The word “pepper” is derivation from the word “pippali”. We get it from the green unripe drupes of pepper plant. Hot water is needed to cook drupes for clean them and to dry them. Cell walls are cracked in hot water. The process of dehydration is completed in sunshine or by the machines due to which pepper gets shrink and converted into wrinkled black layer. White pepper is produced just of the seed of the pepper plant alone.
The concept of taste is incomplete without pepper as it makes dishes spicy. Different colours and shapes of peppers are available that give shape and colour to other dishes as well. You may get vitamins A,C and K from all peppers. Vitamins A and C may stop the cell damage, cancer and reinforce immune function. The irritation of diseases like asthma and arthritis can be cured by them. Lastly, an interesting fact is that pepper is fruit not the vegetables.
Pepper Nutritional Value, Data, Information, Content, Label, List and Benefits
Measure 1/2
Weight 82g
Energy 16kcal
Energy 69kj
Protein 1g
Carbohydrate 4g
Total Sugar 2g
Total Dietary Fiber 1.2g
Total Fat tr g
Calcium 8mg
Iron 0.3mg
Sodium 2mg
Potassium 144mg
Magnesium 8mg
Phosphorus 16mg
Vitamin A 15RAE
Beta-carotene 171mcg
Lycopene 0mcg
Folate 9DFE
Vitamin C 66mg
Vitamin B12 0 mcg