Nutritional analysis of green peppers and how to select them

Green peppers are essential vegetables in family life, so today I will tell you about the nutritional value of green peppers:

Nutritional analysis of green peppers

1. Antipyretic and analgesic: Pepper is pungent and warm, and can lower body temperature by sweating and relieve muscle pain, so it has a strong antipyretic and analgesic effect.

2. Cancer prevention: Capsaicin, the active ingredient of pepper, is an antioxidant that can block the metabolism of related cells, thereby terminating the cancerous process of cell tissues and reducing the incidence of cancer cells.

3. Increase appetite and help digestion: The strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion.

4. Lowering fat and losing weight: Capsaicin contained in peppers can promote fat metabolism, prevent fat accumulation in the body, and help lower fat, lose weight and prevent disease.

How to select green peppers

Green bell pepper is also known as green bell pepper, vegetable pepper, sweet pepper, etc. Its vitamin C content is 7 to 15 times that of tomatoes, ranking first among vegetables. Its unique flavor is

It can stimulate saliva secretion; the capsaicin contained in it can increase appetite, help digestion, and prevent constipation. Therefore, green peppers have become a common dish on the table. But how to choose green peppers? Here are three tips for you.

The top of the stalk is bright green and it is mature. Mature green bell peppers look fresh, thick, bright, and thick; the top stalk, which is the calyx part, is fresh green. Unripe green peppers are soft, thin, and have light green stalks.

Fresh green peppers are those that are elastic. Fresh green peppers will deform under light pressure, but they will bounce back quickly when you lift your fingers. Stale green peppers are often wrinkled or limp, and dark in color. In addition, you should not choose green peppers with damaged flesh, otherwise they will easily rot during storage.

The flesh of peppers with four ridges is thicker. The ridges are developed from the bulges at the bottom of the green pepper. The bulges are determined by the "ventricles" during the development of the green pepper. When the growth environment is good and the nutrition is sufficient, it is easy to form four "ventricles". In other words, the flesh of green peppers with four ridges is thicker and more nutritious than those with three or two ridges.

Green peppers are rich in vitamin C. When cooking, you should pay attention to the heat. You should stir-fry them quickly over high heat and not heat them for too long to avoid excessive loss of vitamin C.