Organic
Japanese-Red Capsicum
"Sweetness in every crunchy bite"
A sweet and slightly smoky variety of capsicum, Japanese-Red Capsicum is characterized by its vibrant red color and glossy appearance.
Also known as
Japanese Red Bell Pepper, Red Sweet Capsicum
Botanical name
Capsicum
Product Details
PLU Code
94695
5-digit code
Category
Vegetables
Peppers (Capsicums) › All Sizes
Origin
East Asia
Temperature
7°C (45°F)
Shelf Life
2-3 weeks
Status
Approved
About Japanese-Red Capsicum
Prized for its tender texture, juicy flesh, and rich flavor, Japanese-Red Capsicum is a versatile ingredient used in various cuisines for salads, stir-fries, and as a garnish.
Nutrition Information
Japanese-Red Capsicum contains approximately 25 calories per 100 grams. It is a good source of vitamins A and C with 25 mcg of vitamin A and 100 mg of vitamin C per 100 grams. It also contains 1.2 grams of dietary fiber, 0.85 grams of protein and 0.25 grams of fat. Japanese-Red Capsicum is low in sodium with 0.2 mg per 100 grams. The potassium content is approximately 88 mg per 100 grams. It also contains minerals such as copper 0.08 mg iron 0.49 mg and magnesium 10 mg per 100 grams.
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
Breathable packaging materials such as mesh bags, ventilated boxes or plastic bags with micro-perforations to maintain humidity and air circulation
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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