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Sweet pepper "Corno Giallo"
Sweet pepper "Corno Giallo"
5
1
Capsicum annuum L.
1.79€
Ex Tax: 1.45€
Ex Tax: 1.45€
Conical fleshy pepper "Yellow horn".
A mid-early variety of sweet pepper with greatly elongated conical fruits of the "Bull's Horn" type (Corno di Toro).
The plant is tall and vigorous, producing bright yellow, sweet, and fleshy fruits resembling long bull horns.
1.0 g = 150 seeds.
Agrotechnics: Watering and Humidity.
Peppers need the most water during the fruiting period. A lack of moisture in the soil causes buds and ovaries to drop, reducing the yield.
Peppers are quite demanding regarding air humidity. Low humidity accompanied by high temperatures causes flowers and ovaries to fall off. Watering should be infrequent but abundant.
Benefits and Value:
Peppers are very rich in vitamins, especially Vitamin C (rivalling lemons and blackcurrants). Eating just a small piece of raw sweet pepper (30-40 g) is enough to satisfy a person's daily requirement. Importantly, Vitamin C in peppers does not degrade for 70-80 days.
Fact: Ripe fruits contain 289-324 mg/100 g of Vitamin C, while technically ripe (unripe) fruits have 3 times less.
A mid-early variety of sweet pepper with greatly elongated conical fruits of the "Bull's Horn" type (Corno di Toro).
The plant is tall and vigorous, producing bright yellow, sweet, and fleshy fruits resembling long bull horns.
1.0 g = 150 seeds.
Agrotechnics: Watering and Humidity.
Peppers need the most water during the fruiting period. A lack of moisture in the soil causes buds and ovaries to drop, reducing the yield.
Peppers are quite demanding regarding air humidity. Low humidity accompanied by high temperatures causes flowers and ovaries to fall off. Watering should be infrequent but abundant.
Benefits and Value:
Peppers are very rich in vitamins, especially Vitamin C (rivalling lemons and blackcurrants). Eating just a small piece of raw sweet pepper (30-40 g) is enough to satisfy a person's daily requirement. Importantly, Vitamin C in peppers does not degrade for 70-80 days.
Fact: Ripe fruits contain 289-324 mg/100 g of Vitamin C, while technically ripe (unripe) fruits have 3 times less.
* Are Canned Foods Healthy?
When canning vegetables and fruits, some vitamins are destroyed and lost during subsequent storage. However, proper methods can minimize these losses. It is necessary to use gentle preparation methods.
How vitamins react to processing:
- Vitamin C: Easily destroyed by contact with metals and slow heating in the presence of oxygen. Tip: Use enameled or stainless steel cookware and use blanching. This vitamin is best preserved (up to 90%) by freezing fruits and vegetables and storing them at low temperatures.
- Vitamin B1 (Thiamine): Degrades very little during the making of compotes and jams.
- Vitamin B2 (Riboflavin): Tolerates heating well (practically not destroyed during canning) but easily decomposes in sunlight.
- Vitamin PP (Niacin/Nicotinic acid): Resistant to processing; preserves well during long-term storage and even drying.
- Vitamin B9 (Folic acid): Unstable when heated — losses during processing reach 50-90%.
- Provitamin A (Carotenoids): Insoluble in water but dissolves well in fats. Therefore, vegetables containing carotenoids should ideally be stewed with the addition of vegetable oils. Drying results in a loss of up to 40% of carotenoids.
- Microelements and Organic Acids: Practically not destroyed during canning.
- Essential Oils: Well preserved when frozen.
