Nutritional value and edible effects of green pepper
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Many people love to eat chili peppers, especially people from the northern part of China, Hunan and Sichuan. Let’s learn more about it together. Green pepper introductionPepper belongs to the Solanaceae family, an annual or perennial vegetable. It is native to tropical South America and was introduced to my country in the Ming Dynasty. It is produced in all parts of my country, with Sichuan, Hunan and Hubei producing the most. It is available in all seasons. After the peppers are mature, they can be dried. Quality requirements for peppers: Peppers for fresh consumption should be of uniform size, with firm skin, thick, fine, crisp, tender and fresh flesh, and free of insect bites, black spots and rot.Nutritional value of green peppersChili peppers are rich in vitamins and can increase appetite, improve physical strength, and improve symptoms such as fear of cold, frostbite, and vascular headaches. Chili peppers contain a special substance that can accelerate metabolism, promote hormone secretion, and protect the skin. They are rich in vitamin C, which can control heart disease and coronary artery sclerosis and lower cholesterol. They contain more antioxidants, which can prevent cancer and other chronic diseases. They can keep the respiratory tract unobstructed and are used to treat coughs and colds. Chili peppers can also kill and suppress parasites in the stomach and abdomen. 1. Antipyretic and analgesic: Chili 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. Prevent cancer: Capsaicin, the active ingredient in chili peppers, is an antioxidant that can block the metabolism of related cells, thereby terminating the carcinogenic 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: The capsaicin contained in peppers can promote fat metabolism, prevent fat accumulation in the body, and help lower fat, lose weight and prevent disease. 5. However, consuming too much capsaicin will severely irritate the gastrointestinal mucosa, causing stomach pain, diarrhea, and burning and stinging pain in the anus, inducing gastrointestinal diseases, and promoting hemorrhoid bleeding.Green pepper edible effectsChili peppers are spicy and hot in nature, and enter the heart and spleen meridians; It has the effects of warming the middle and dispelling cold, stimulating appetite and promoting digestion; It is mainly used to treat abdominal pain caused by cold stagnation, vomiting, diarrhea, frostbite, cold of the spleen and stomach, colds and flu, etc.Target GroupIt is edible for general population. 1. Do not eat too much, and do not eat it if you have Yin deficiency and heat. Because pepper is highly irritating, it can easily cause dry mouth, cough, sore throat, constipation, etc. At the same time, patients with eye diseases, esophagitis, gastroenteritis, gastric ulcers, and hemorrhoids should eat less or avoid eating it. In addition, in addition to those with hot and fiery symptoms or Yin deficiency and excessive fire, patients with hypertension and tuberculosis should also eat it with caution. |
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