<P> The terms "bell pepper" (US, Canada), "pepper" or "sweet pepper" (UK), and "capsicum" (Australia, India, New Zealand and Pakistan) are often used for any of the large bell - shaped peppers, regardless of their color . The vegetable is simply referred to as a "pepper", or additionally by color ("green pepper" or red, yellow, orange, purple, brown, black). In the Midland region of the U.S., bell peppers when stuffed and pickled are sometimes called "mangoes ." Canadian English uses both "bell pepper" and "pepper" interchangeably . </P> <P> In some languages, the term "paprika", which has its roots in the word for pepper, is used for both the spice and the fruit--sometimes referred to by their colour (e.g., "groene paprika", "gele paprika", in Dutch, which are green and yellow, respectively). The bell pepper is called "パプリカ" (papurika) or "ピーマン" (piiman, from Portuguese pimentão) in Japan . In Switzerland, the fruit is mostly called "peperone", which is the Italian name of the fruit . In France, it is called "poivron", with the same root as "poivre" (meaning "pepper") or "piment". In Spain it is called "pimiento", which would be the masculine form of the traditional spice, "pimienta". In South Korea, the word "피망" (pimang from the Japanese "ピーマン" (piiman)) refers to green bell peppers, whereas "파프리카" (papeurika from paprika) refers to bell peppers of other colors . In Sri Lanka, the fruit used as a vegetable is called "maalu miris". </P> <P> The most common colors of bell peppers are green, yellow, orange and red . More rarely, brown, white, lavender, and dark purple peppers can be seen, depending on the variety . Most typically, unripe fruits are green or, less commonly, pale yellow or purple . Red bell peppers are simply ripened green peppers, although the Permagreen variety maintains its green color even when fully ripe . As such, mixed colored peppers also exist during parts of the ripening process . Green peppers are less sweet and slightly more bitter than yellow or orange peppers, with red bell peppers being the sweetest . The taste of ripe peppers can also vary with growing conditions and post-harvest storage treatment; the sweetest fruits are allowed to ripen fully on the plant in full sunshine, while fruit harvested green and after - ripened in storage is less sweet . </P> <Table> Peppers, sweet, green, raw <Tr> <Th_colspan="2"> Nutritional value per 100 g (3.5 oz) </Th> </Tr> <Tr> <Th> Energy </Th> <Td> 84 kJ (20 kcal) </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Carbohydrates </Th> <Td> 4.64 g </Td> </Tr> <Tr> <Th> Sugars </Th> <Td> 2.4 g </Td> </Tr> <Tr> <Th> Dietary fiber </Th> <Td> 1.8 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Fat </Th> <Td> 0.17 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Protein </Th> <Td> 0.86 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Vitamins </Th> <Td> Quantity% DV </Td> </Tr> <Tr> <Th> Vitamin A equiv . beta - Carotene lutein zeaxanthin </Th> <Td> 2% 18 μg 2% 208 μg 341 μg </Td> </Tr> <Tr> <Th> Thiamine (B1) </Th> <Td> 5% 0.057 mg </Td> </Tr> <Tr> <Th> Riboflavin (B2) </Th> <Td> 2% 0.028 mg </Td> </Tr> <Tr> <Th> Niacin (B3) </Th> <Td> 3% 0.48 mg </Td> </Tr> <Tr> <Th> Pantothenic acid (B5) </Th> <Td> 2% 0.099 mg </Td> </Tr> <Tr> <Th> Vitamin B6 </Th> <Td> 17% 0.224 mg </Td> </Tr> <Tr> <Th> Folate (B9) </Th> <Td> 3% 10 μg </Td> </Tr> <Tr> <Th> Vitamin C </Th> <Td> 97% 80.4 mg </Td> </Tr> <Tr> <Th> Vitamin E </Th> <Td> 2% 0.37 mg </Td> </Tr> <Tr> <Th> Vitamin K </Th> <Td> 7% 7.4 μg </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Minerals </Th> <Td> Quantity% DV </Td> </Tr> <Tr> <Th> Calcium </Th> <Td> 1% 10 mg </Td> </Tr> <Tr> <Th> Iron </Th> <Td> 3% 0.34 mg </Td> </Tr> <Tr> <Th> Magnesium </Th> <Td> 3% 10 mg </Td> </Tr> <Tr> <Th> Manganese </Th> <Td> 6% 0.122 mg </Td> </Tr> <Tr> <Th> Phosphorus </Th> <Td> 3% 20 mg </Td> </Tr> <Tr> <Th> Potassium </Th> <Td> 4% 175 mg </Td> </Tr> <Tr> <Th> Sodium </Th> <Td> 0% 3 mg </Td> </Tr> <Tr> <Th> Zinc </Th> <Td> 1% 0.13 mg </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Th> Other constituents </Th> <Td> Quantity </Td> </Tr> <Tr> <Th> Water </Th> <Td> 93.9 g </Td> </Tr> <Tr> <Td_colspan="2"> </Td> </Tr> <Tr> <Td_colspan="2"> Link to USDA Database entry </Td> </Tr> <Tr> <Td_colspan="2"> <Ul> <Li> Units </Li> <Li> μg = micrograms mg = milligrams </Li> <Li> IU = International units </Li> </Ul> </Td> </Tr> <Tr> <Td_colspan="2"> Percentages are roughly approximated using US recommendations for adults . Source: USDA Nutrient Database </Td> </Tr> </Table>

What's the difference between red bell peppers and green
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