Sweet pointed peppers are related to bell peppers. They have an elongated shape, are sweeter than their rounder relatives, and have a thinner skin. If you grill them or bake them in the oven, you can then easily peel the skin off.
Culinary uses:
Sweet pointed peppers can be used just like normal bell peppers and can therefore be eaten raw or cooked. They are available year-round and their thinner skin makes them easier to peel after they have been baked or grilled. Because of their elongated shape, they are often used to make stuffed peppers. And as they are sweeter than other varieties of peppers, they are an excellent choice for spicy dishes as this combination of sweet and spicy provides for a savory taste sensation.
Purchase and storage:
Sweet pointed peppers that are ripe and fresh will have a shiny, firm skin. Avoid buying pointed peppers that have spots that are soft of discolored.
It is best to store these peppers in a cool place, but not necessarily in the vegetable crisper in the refrigerator. Storing them here will cause them to lose some of their flavor (this applies to other types of peppers as well). It is better to store them in a cool place that is protected from the sun.
“Corno di toro” variety:
A common type of pointed pepper is the “corno di toro,” an Italian pepper variety whose name translates to “horn of the bull.” These dark red, thin-skinned peppers have the curved shape of a bull’s horn, are up to 25 cm long, and have an intensely sweet flavor that isn’t at all hot and spicy.
General information about peppers:
From Wikipedia: “Capsicum (/ˈkæpsɪkəm/; also known as peppers) is a genus of flowering plants in the nightshade family Solanaceae. Its species are native to the Americas, where they have been cultivated for thousands of years. Following the Columbian Exchange, it has become cultivated worldwide, and it has also become a key element in many cuisines. In addition to use as spices and food vegetables, Capsicum species have also been used as medicines and lachrymatory agents.”
Nutrition:
“Peppers are highly nutritious. They have more Vitamin C than an orange, and a typical bell pepper contains more than 100% of the daily recommended value for Vitamin C. They also have relatively high amounts of Vitamin B6. Fresh fruit is 94% water. Dried pepper fruit has a much different nutritional value due to the dehydration and concentration of vitamins and minerals.”
Culinary uses:
“Capsicum fruits and peppers can be eaten raw or cooked. Those used in cooking are generally varieties of the C. annuum and C. frutescens species, though a few others are used, as well. They are suitable for stuffing with fillings such as cheese, meat, or rice.
They are also frequently used both chopped and raw in salads, or cooked in stir-fries or other mixed dishes. They can be sliced into strips and fried, roasted whole or in pieces, or chopped and incorporated into salsas or other sauces, of which they are often a main ingredient.
They can be preserved in the form of a jam, or by drying, pickling, or freezing. Dried peppers may be reconstituted whole, or processed into flakes or powders. Pickled or marinated peppers are frequently added to sandwiches or salads. Frozen peppers are used in stews, soups, and salsas. Extracts can be made and incorporated into hot sauces. ...
Paprika is also an important ingredient in rice dishes, and plays a definitive role in squid Galician style (polbo á feira). Chopped chiles are used in fish or lamb dishes such as ajoarriero or chilindrón. Pisto is a vegetarian stew with chilies and zucchini as main ingredients. They can also be added, finely chopped, to gazpacho as a garnish. In some regions, bacon is salted and dusted in paprika for preservation. Cheese can also be rubbed with paprika to lend it flavour and colour. Dried round chiles called ñoras are used for arroz a banda.”
Nutrient tables
The complete nutritional information, coverage of the daily requirement and comparison values with other ingredients can be found in the following nutrient tables.
Nutritional Information
|
per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Energy | 29 kcal 121 kJ | 1.5% Recommended daily allowance according to the GDA: 2000kcal |
Fat/Lipids | 0.41 g | 0.6% Recommended daily allowance according to the GDA: 70g |
Saturated Fats | 0.05 g | 0.2% Recommended daily allowance according to the GDA: 20g |
Carbohydrates (inc.dietary fiber) | 6.7 g | 2.5% Recommended daily allowance according to the GDA: 270g |
Sugars | 3.5 g | 3.9% Recommended daily allowance according to the GDA: 90g |
Fiber | 1.0 g | 4.0% Recommended daily allowance according to the GDA: 25g |
Protein/Albumin | 0.80 g | 1.6% Recommended daily allowance according to the GDA: 50g |
Cooking Salt (Na:1.0 mg) | 2.5 mg | 0.1% Recommended daily allowance according to the GDA: 2.4g |
Essential micronutrients with the highest proportions | per 100g | 2000 kcal | |
---|---|---|---|
Vit | Vitamin C (ascorbic acid) | 93 mg | 116.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vit | Vitamin B6 (pyridoxine) | 0.52 mg | 37.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vit | Folate, as the active form of folic acid (née vitamin B9 and | 53 µg | 27.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Vit | Vitamin K | 9.9 µg | 13.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Min | Copper, Cu | 0.12 mg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Elem | Potassium, K | 202 mg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Min | Manganese, Mn | 0.20 mg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Vit | Niacin (née vitamin B3) | 1.1 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Vit | Thiamine (vitamin B1) | 0.08 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Vit | Vitamin A, as RAE | 41 µg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Detailed micronutrients and daily requirement coverage per 100g
Explanations of nutrient tables in general
The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.
If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.
For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.
Essential fatty acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Linoleic acid; LA; 18:2 omega-6 | 0.23 g | 2.0% Recommended daily allowance according to the CH-EDI-Verordnung: 10 g |
Alpha-Linolenic acid; ALA; 18:3 omega-3 | 0.01 g | 1.0% Recommended daily allowance according to the CH-EDI-Verordnung: 2.0 g |
Essential amino acids | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Tryptophan (Trp, W) | 0.01 g | 4.0% Recommended daily allowance according to the WHO-Protein-2002: 0.25 g |
Threonine (Thr, T) | 0.03 g | 3.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Isoleucine (Ile, I) | 0.03 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 1.2 g |
Leucine (Leu, L) | 0.04 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 2.4 g |
Lysine (Lys, K) | 0.04 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 1.9 g |
Phenylalanine (Phe, F) | 0.02 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Valine (Val, V) | 0.03 g | 2.0% Recommended daily allowance according to the WHO-Protein-2002: 1.6 g |
Methionine (Met, M) | 0.01 g | 1.0% Recommended daily allowance according to the WHO-Protein-2002: 0.93 g |
Vitamins | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Vitamin C (ascorbic acid) | 93 mg | 116.0% Recommended daily allowance according to the EU: LMIV-2011: 80 mg |
Vitamin B6 (pyridoxine) | 0.52 mg | 37.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Folate, as the active form of folic acid (née vitamin B9 and | 53 µg | 27.0% Recommended daily allowance according to the EU: LMIV-2011: 200 µg |
Vitamin K | 9.9 µg | 13.0% Recommended daily allowance according to the EU: LMIV-2011: 75 µg |
Thiamine (vitamin B1) | 0.08 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 1.1 mg |
Niacin (née vitamin B3) | 1.1 mg | 7.0% Recommended daily allowance according to the EU: LMIV-2011: 16 mg |
Vitamin A, as RAE | 41 µg | 5.0% Recommended daily allowance according to the EU: LMIV-2011: 800 µg |
Riboflavin (vitamin B2) | 0.06 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 1.4 mg |
Vitamin E, as a-TEs | 0.48 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 12 mg |
Pantothenic acid (vitamin B5) | 0.20 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 6.0 mg |
Vitamin D | 0 µg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 5.0 µg |
Essential macroelements (macronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Potassium, K | 202 mg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 2'000 mg |
Magnesium, Mg | 16 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 375 mg |
Phosphorus, P | 29 mg | 4.0% Recommended daily allowance according to the EU: LMIV-2011: 700 mg |
Calcium, Ca | 12 mg | 2.0% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Sodium, Na | 1.0 mg | < 0.1% Recommended daily allowance according to the EU: LMIV-2011: 800 mg |
Essential trace elements (micronutrients) | per 100g |
2000 kcal The numbers show the percent of the recommended daily value for a person who consumes 2000 cal per day. This number is for one serving of the recipe. A person normally eats multiple times a day and consumes additional nutrients. You can get all of the nutrients you need over a longer period of time and in this way ensure a healthy balance. |
---|---|---|
Copper, Cu | 0.12 mg | 12.0% Recommended daily allowance according to the EU: LMIV-2011: 1.0 mg |
Manganese, Mn | 0.20 mg | 10.0% Recommended daily allowance according to the EU: LMIV-2011: 2.0 mg |
Iron, Fe | 0.46 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 14 mg |
Zinc, Zn | 0.30 mg | 3.0% Recommended daily allowance according to the EU: LMIV-2011: 10 mg |
Selenium, Se | 0.30 µg | 1.0% Recommended daily allowance according to the EU: LMIV-2011: 55 µg |
Comments