Organic
Bell Pepper
"Adding crunch and color to your favorite dishes"
Bell Peppers are sweet, crunchy, and vibrant vegetables that add flavor and color to any dish.
Also known as
Bell Peppers, Capsicums, Sweet Peppers, Green Peppers
Botanical name
Capsicum
Product Details
PLU Code
94065
5-digit code
Category
Vegetables
Peppers (Capsicums) › Large
Origin
Originated in Central and South America, now widely cultivated globally
Temperature
7°C (45°F)
Shelf Life
2-3 weeks
Status
Approved
About Bell Pepper
They belong to the Capsicum family and are available in various colors including green, red, yellow, orange, and purple.
Nutrition Information
One 100g serving of Green Bell Pepper contains approximately 20kcal of energy, 1.7g of protein, 3.4g of fat, 4.6g of carbohydrates, 1.8g of fibre, 0.9g of sugars, and 0.2g of salt. It also contains various vitamins and minerals such as vitamin C with 125mg or 156% of the daily recommended intake, vitamin B6 with 0.1mg or 5% of the daily recommended intake, folate with 10mcg or 5% of the daily recommended intake, potassium with 148mg or 5% of the daily recommended intake, copper with 0.1mg or 6% of the daily recommended intake and manganese with 0.1mg or 6% of the daily recommended intake.
Storage & Handling
Commercial storage guidance for fresh bell (sweet) and chili peppers. Storage life depends on initial quality, maturity, cultivar and handling; this is not a household shelf-life guarantee.
Temperature
7°C (45°F)
Humidity
90-95%
Packaging
Keep away from direct sunlight, use breathable packaging such as wooden crates or mesh bags
Shelf Life
2-3 weeks
Storage Notes: Peppers must be kept between chilling-injury temperatures and warmer temperatures that speed ripening and bacterial soft rot, at high humidity to prevent water loss and shrivel. Source: USDA Agriculture Handbook 66 (rev. 2016).
Source: USDA Agriculture Handbook 66 (rev. 2016), pp. 481-484.
Applies to: fresh bell (sweet) and chili peppers.
Not verified by this source: packaging (retained from earlier enrichment).
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PLU Reference
4-digit codes: Conventional produce
93000-94999: Organic form of an assigned 3000-4999 code
83000 series: Future conventional assignments
84000 series: Corresponding future organic assignments
Prefix 8: Has no standalone GMO significance
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