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Under Nomenclature: "In parts of Ohio, Indiana, and Pennsylvania, the fruit is called a "mango".[where?]" This "[where?]" link leads to "Project Countering systemic bias." I'm not sure what we're looking for in answer to "where," but I'd just like to say that, indeed, the bell pepper is called a mango in at least the Cincinnati area where I grew up. As for "systemic bias," I'm not seeing any. Would the same warning be necessary when mentioning the difference between a Brit's "biscuit" and a Yank's "cookie?" —brian (W7632416) | (talk) 06:17, 2 August 2009 (UTC) My family is from SE Ohio (Athens County), and I frequently heard relatives refer to bell peppers as "mangoes" when I was a child. 204.86.42.50 (talk) 21:52, 21 June 2011 (UTC)[reply]
I have never heard this called a bell pepper. I'm from New Zealand, and here we call it Capsicum (along with Australia apparently). Should it be changed to reflect this? Or is my input not enough? It's not as though the other names were backed up by sources regarding name and country usage 121.73.19.225 (talk) 09:37, 17 September 2011 (UTC) I am from the UK, and these are called "bell peppers," though they are more often referred to as "sweet peppers." See http://tracker.dailyburn.com/nutrition/amoy_amoy_roasted_peanut_satay_sauce_calories for a product in the UK that calls them "Sweet red bell peppers" on the ingredients list, (I have checked, that is how they are named on the packet.) Personally I find that they smell appalling/vile, raw or cooked, and repeat on me (and not in a good way) for hours if I eat a dish that contains even the slightest amount, which does not happen often, as I can normally smell the stench from them the second a dish is served to me that has them in it. — Preceding unsigned comment added by Bat Flattery (talk • contribs) 20:05, 10 December 2012 (UTC)[reply]
"Red, yellow, and orange peppers all come from different seeds and are different cultivars of pepper. Red peppers are simply ripened green peppers." 76.10.128.192 (talk) 00:49, 29 October 2012 (UTC)[reply]
A friend of mine found a contradictory claim at http://www.whfoods.com/genpage.php?tname=foodtip&dbid=68 and is insisting that it's true. Any amplification on the colors of ripe peppers, especially with citations, would be appreciated. Not just because I'd find it helpful, but because if people really don't understand this, it needs to be nailed down better. Even a citation for the existing statement, as quoted above, would be good.JDZeff (talk) 20:43, 4 November 2012 (UTC)[reply]
The link for reference 4, http://www.fruitsandveggiesmatter.gov/month/bell_pepper.html, now points to some sort of generic nutrition page, and if there's any information on bell peppers on that site I haven't been able to find it. I haven't removed the reference because I'd rather it were replaced with a working link but don't have the time to hunt one down.JDZeff (talk) 02:29, 8 November 2012 (UTC)[reply]
When I worked in a supermarket in the UK Midlands, we always used to call them 'capsicums'. If I recall correctly, we never called them 'peppers'. — Preceding unsigned comment added by Ianbrettcooper (talk • contribs) 17:54, 22 August 2013 (UTC)[reply]
This article states in the "Nutritional value" section that red peppers contain lycopene, but clicking on the this link (i.e. "lycopene") takes us to an entry which contradicts this claim in the first paragraph. — Preceding unsigned comment added by 188.29.28.62 (talk) 20:24, 28 July 2014 (UTC)[reply]
In fact, the article linked has no claim for the presence of lycopene in the peppers, whereas the USDA Food List [ http://ndb.nal.usda.gov/ndb/foods/show/3473?fg=&man=&lfacet=&count=&max=25&sort=&qlookup=pepper&offset=&format=Full&new=&measureby= ] indicates (based on only one referenced data point, but a fairly authoritative one), that there is no measurable lycopene in "sweet peppers" as bell peppers are commonly known in the trade. It does list several other antioxidants which impart a yellow, orange or red color to fruit, including Cryptoxanthin, Lutein, Carotenes and Zeaxanthin. Tloc (talk) 18:26, 22 September 2014 (UTC)[reply]
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In french, the 't' in piment is silent, which makes it sound closer to the Japanese and Korean equivalents than either the Spanish or Portuguese words. — Preceding unsigned comment added by 223.33.153.143 (talk) 05:55, 25 February 2018 (UTC)[reply]
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 111 kJ (27 kcal) |
6.03 g | |
| Sugars | 4.2 g |
| Dietary fiber | 2.1 g |
0.3 g | |
0.99 g | |
| Vitamins | Quantity %DV† |
| Vitamin A equiv. | 17% 157 μg15% 51 μg |
| Thiamine (B1) | 5% 0.054 mg |
| Riboflavin (B2) | 7% 0.085 mg |
| Niacin (B3) | 6% 0.979 mg |
| Pantothenic acid (B5) | 6% 0.317 mg |
| Vitamin B6 | 17% 0.291 mg |
| Folate (B9) | 12% 46 μg |
| Vitamin C | 142% 127.7 mg |
| Vitamin E | 11% 1.58 mg |
| Vitamin K | 4% 4.9 μg |
| Minerals | Quantity %DV† |
| Calcium | 1% 7 mg |
| Iron | 2% 0.43 mg |
| Magnesium | 3% 12 mg |
| Manganese | 5% 0.11 mg |
| Phosphorus | 2% 26 mg |
| Potassium | 7% 211 mg |
| Sodium | 0% 4 mg |
| Zinc | 2% 0.25 mg |
| Other constituents | Quantity |
| Water | 92.21 g |
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |
The infobox in the article currently shows only info for unripe green peppers. Since they're equally often (at least here in NL) eaten red (ripe), I think it would be good to show the info for both. I tried adding an additional infobox, but couldn't get it besides the existing one, only below it, which makes the page longer. Ideally the info for both would be side by side in one infobox. If someone else knows more infobox magic, here's the info for red peppers, same format and source as the one on the page for green ones: 84.81.169.112 (talk) 18:41, 14 July 2019 (UTC)[reply]
Does anyone have any other citation for that claim other than source 4? Because that's just the statement from a paprika factory manager who's telling the author a little bit about Paprika. Other than that I haven't found any evidence on non-spicy paprika being invented in Hungary in the 1920s. --Besserwisser1197 (talk) 22:33, 7 May 2022 (UTC)[reply]
It’s bulgarian pepper. Another name for it Daniel Rudnev (talk) 17:15, 5 December 2022 (UTC)[reply]
Hello @Stephen Hui: There is a table with this information in the article. Invasive Spices (talk) 20:02, 13 February 2023 (UTC)[reply]
I happen to be one of many who are intolerant to substances found in the skin of the bell pepper. Might be interesting to add a chapter on this. Unfortunately I don't know enough abou it myself. 84.198.28.35 (talk) 09:29, 24 March 2023 (UTC)[reply]
The page layout was broken with the new Vector theme; the header went to page bottom and a (large) checkbox appeared alongside it. It seems to be a MediaWiki bug. This didn't affect the mobile layout (not to be confused with `en.m.wikipedia.org`).
Purging the server cache fixed the issue. BrendonIrwan (talk) 21:23, 15 April 2023 (UTC)[reply]
Why isn't 3-Isobutyl-2-methoxypyrazine mentioned in the current version of this article? 98.123.38.211 (talk) 01:47, 19 April 2024 (UTC)[reply]
Found it--some jerk blanked the content in 2017--fully 7 years ago, and no one noticed or restored the content. Horrible! Diff: https://en.wikipedia.org/w/index.php?title=Bell_pepper&diff=829942282&oldid=828033382 98.123.38.211 (talk) 01:51, 19 April 2024 (UTC)[reply]
