Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (<i>Capsicum annuum L</i>.), Red Onion (<i>Allium cepa</i>), Ginger (<i>Zingiber officinale),</i> and Garlic (<i>Allium sativum)</i>: Main Ingredients for the Preparation of Spicy Foods in Ethiopia

<div>Work flowchart for the analysis of plant samples.</div>

Journal of Food Quality

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Figure 1

Figure 1: Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (<i>Capsicum annuum L</i>.), Red Onion (<i>Allium cepa</i>), Ginger (<i>Zingiber officinale),</i> and Garlic (<i>Allium sativum)</i>: Main Ingredients for the Preparation of Spicy Foods in Ethiopia 

Figure 1 | Nutritional, Physicochemical, Functional, and Textural Properties of Red Pepper (Capsicum annuum L.), Red Onion (Allium cepa), Ginger (Zingiber officinale), and Garlic (Allium sativum): Main Ingredients for the Preparation of Spicy Foods in Ethiopia 