Yellow Chili Pepper Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Capsicum spp
Used in salsa and stuffed.
Good-quality Yellow chili peppers should be firm, smooth-skinned and have solid yellow coloring.
Avoid product that is soft, bruised, has wrinkled skin or spots of mold.
Always store peppers in your refrigerator and wash just prior to use.
Store peppers in a paper bag for a week or more in the refrigerator or enclose in freezer bags after roasting and freeze for up to a year.
In general, vegetables will not ripen further after harvest.
Yellow Chili Peppers are low in Sodium, and very low in Saturated Fat and Cholesterol. They're also a good source of Dietary Fiber, Thiamin, Riboflavin, Niacin, Folate, Iron, Magnesium, Phosphorus and Copper, and a great source of Vitamin A, Vitamin C, Vi
At least one of six varieties of Mangoes will be available throughout the year from Florida, Mexico, Brazil, Ecuador, Peru or Venezuela.
The mango (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013