The main nutritional characteristic of Benevento red pepper is its high content of vitamin C or ascorbic acid and vitamin A. Other constituents of some importance are beta-carotene (especially if the pepper is red) and flavonoids (antioxidants that act against free radicals and cellular aging). There are also mineral salts such as magnesium, iron, copper, zinc and calcium which have the advantage of stimulating the vitality of the tissues and activating the venous and capillary circulation, preventing vascular diseases. Another important property of peppers is that which makes them low in calories (Kcal 22/100 g) since they are made up of over 90% water and very little fat (0.3 g / 100 g).
Beneventano red pepper is a vigorous plant with well covering leaves, it is quite productive and reaches medium size. The fruits of a beautiful intense bright red color tending to dark, conical shape, approximately 13 cm long. The pulp, thick and consistent, makes them perfect for consumption raw, but it is also excellent in salads, fried, baked, then these types of peppers are usually prepared in vinegar or in oil even if the specialty is above all "stuffed" and fried!