Statements (49)
| Predicate | Object |
|---|---|
| gptkbp:instanceOf |
gptkb:physicist
|
| gptkbp:colors |
Red
|
| gptkbp:commonName |
Salads
Sandwiches Stir-fries Salsas Garnishes |
| gptkbp:community_service |
Boosts immune system
Antioxidant properties Aids in digestion Supports eye health May reduce cancer risk |
| gptkbp:cookingMethod |
Grilled
Roasted Summer Raw Stuffed Sautéed 70-90 days after planting |
| gptkbp:culturalSignificance |
Used_in_Asian_cuisine
Used_in_American_cuisine Used_in_Italian_cuisine Used_in_Mediterranean_cuisine Used_in_Mexican_cuisine |
| gptkbp:diseaseResistance |
Root rot
Powdery mildew Bacterial spot |
| gptkbp:family |
Solanaceae
|
| gptkbp:fauna |
gptkb:Spider_mites
Aphids Whiteflies |
| gptkbp:flavorProfile |
Sweet
|
| gptkbp:foodPairing |
Cheese
Onions Garlic Tomatoes Meats |
| gptkbp:growthRate |
Well-drained soil
Warm climate |
| https://www.w3.org/2000/01/rdf-schema#label |
Bell Pepper (Red)
|
| gptkbp:isA |
Vegetable
|
| gptkbp:nutritionalValue |
High in Vitamin C
|
| gptkbp:origin |
gptkb:Central_America
|
| gptkbp:storage |
1-2 weeks
45-50°F |
| gptkbp:varieties |
gptkb:Sweet_Bell_Pepper
gptkb:Italian_Frying_Pepper Pimento Cubanelles |