Green And Red Pepper
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What it is
Green and red pepper are varieties of the same fruit from the plant Capsicum annuum. They are harvested at different stages of ripeness; green peppers are picked before they are fully mature, while red peppers are allowed to ripen fully on the vine. Peppers are grown worldwide and are used fresh, dried, or cooked.
Why it's used
Manufacturers add green and red peppers to foods for their flavor, color, and texture. They are commonly found in a wide variety of dishes, including salads, pizzas, sauces, and processed meats. Their distinct taste and visual appeal make them a popular ingredient in many savory food products.
Health notes
Green and red peppers are generally recognized as safe (GRAS) by the FDA when used as food. They are a good source of vitamins, particularly vitamin C, and antioxidants. Regulatory bodies like EFSA have evaluated peppers as food ingredients. There is no widespread controversy regarding their consumption at typical dietary levels.
Allergen info
Green and red peppers are not among the 9 FDA major allergens. They do not contain gluten.