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Overview

Compatibility & Temperature

Grade Tolerances

Nutrition Information

Peppers

Good quality peppers should be of uniform size, shape, and color typical of the variety. The flesh should be firm, relatively thick with a bright skin color and sweet flavor, and free from defects such as cracks, decay, and sunburn. Peppers that are shriveled and dull-looking or pitted should be avoided.

 

Sources: The Produce Blue Book

Compatibility

Group 5

Sensitive to ethylene and chilling injury.

 

Temperature

7 to 10 °C (45 to 50 °F)

90 to 95 percent relative humidity

Suitable Shipping Condition/

F.O.B. Good Delivery Guidelines

(Maximum percentage for 5 day normal transit.)

15% total including

8% serious including

4% decay or internal breakdown

Nutrition Facts

Serving Size 1 cup of chopped

 

Amount Per Serving

Calories from Fat 2Calories 30

 

% Daily Values*

Total Fat 0.25g  0%

   Saturated Fat 0.086g 0%

   Polyunsaturated Fat 0.092g

   Monounsaturated Fat 0.012g

Cholesterol 0mg 0%

Sodium 4mg 0%

Potassium 261mg

Total Carbohydrate 6.91g 2%

   Dietary Fiber 2.5g 10%

   Sugars 3.58g

Protein 1.28g

 

Vitamin A 11%  Vitamin C 200%

Calcium 2%  Iron 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

 

Nutrition Values are based on USDA Nutrient Database SR18

 

Century Farms International, Inc.

10957 NW 123rd Street Medley, FL 33178

Office: 305-436-7971   Fax: 305-436-7968