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 Statistics : Produce Facts: Bell Pepper |
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Statistics | Fun Facts |
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| Statistics |
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 Though citrus fruits are generally thought to be the best sources of Vitamin C, green bell peppers provide nearly twice as much Vitamin C-by-weight, and red bell peppers have three times as much Vitamin C as their green siblings!
The longer the pepper stays on the vine, the sweeter it becomes (due to increased sugar content) and the higher the beta-carotene content (a cancer-fighting anti-oxidant which is 11 times more prevalent in colored peppers than green peppers).
Internationally, China is the primary exporter of bell peppers followed by Mexico. |
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Nationally, California and Florida are the two leading producers in bell pepper production: California grossed 46% of United States grown bell peppers, followed by Florida with 36%. |
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Bell peppers should be stored in a plastic bag in the refrigerator to avoid water loss. However, if stored for longer than 2 weeks, signs of chilling injury will appear: shriveling, softening, discoloration of the seed cavity, and general decay. |
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There are upwards of 2,000 varieties of bell pepper known to exist, all with different sizes and shapes, but each growing alternately along the stem. |
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24% of Americans consume at lease one meal containing bell peppers each day (roughly 9% of which are fresh peppers and 15% are frozen, canned, or dried peppers). |
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A field of peppers is usually picked weekly over the course of one month. The majority of the crop is sold as green peppers, while a select portion is reserved for colored varieties (at a higher selling price). |
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Between 1996 and 2001, bell pepper sales rose 32%, with an estimated retail value of $1.7 billion. |
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45% of all bell pepper imports enter the United States through Nogales, Arizona. Those originating in Mexico attach a small tariff. |
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Please click on the images below to view larger graphs |
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US Bell Pepper Production |
Daily Consumption of Bell Peppers, by Americans |
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Fun Facts |
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Bell peppers, also referred to as “sweet peppers,” are actually fruit. |
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Bell peppers are part of the night-shade family, because they start out green and ripen into vibrant colors: red, yellow, orange, green, purple, white, salmon, and even brown! |
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Bell Peppers from Holland are renowned for their uniformity in appearance. |
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The Dutch have produced a dark-purple colored pepper that is green inside and turns green outside when cooked. |
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Cooking bell peppers aids in the release of their sugar content. |
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Bell peppers are believed to have originated in Central America and/or South America, from the bordering Mexican, Brazilian, and Bolivian territories. The seeds were hypothesized to have spread by birds. |
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Popular in Spain, the bell pepper is called “pimientos” in reference to its red color and sweet flavor. |
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The white ribs inside bell peppers are usually discarded, but actually contain heart healthful bioflavonoids! |
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Sweet peppers are used for culinary purposes across the globe, from Middle Eastern lamb dishes, to Cantonese stir-fries with shrimp and ginger, to Basque piperade and Hungarian goulash. |
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After many attempts to determine the origin of the Latin term for bell pepper (“Capsicum”), etymologists have narrowed down their hypotheses to include the Greek word kapto, (meaning “to bite") and the Latin word capsa (meaning "box," in reference to the fruits’ shape). |
Source: http://www.ers.usda.gov/briefing/vegetables/vegpdf/WatermelonFactors.pdf |
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