Nutritional value of bell peppers

Sweet pepper is a type of pepper that many people love to eat. Let’s learn about the nutritional value of sweet pepper.

Bell pepper introduction

Green pepper is a kind of hot pepper, but the fruit is larger, the spiciness is less or even not spicy at all, and it is eaten as a vegetable rather than a seasoning. Because of its bright green color, and the newly cultivated varieties also have red, yellow, purple and other colors, it can not only be a dish in itself, but also widely used as a side dish.

Nutritional value of bell peppers

1. Antipyretic and analgesic:

Chili peppers are pungent and warm, and can lower body temperature by inducing sweating and relieve muscle pain, so they have a strong antipyretic and analgesic effect;

2. Prevent cancer:

Capsaicin, the active ingredient of chili 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. Reduce fat and lose weight:

The capsaicin contained in chili peppers can promote fat metabolism, prevent fat accumulation in the body, and help lower fat, lose weight and prevent disease.

Edible Effect

Chili peppers are spicy and hot in nature, and enter the heart and spleen meridians;

It has the effects of warming the middle and lowering the Qi, dispelling cold and removing dampness.

Target Group

It is edible for general population.

1. People with eye diseases, esophagitis, gastroenteritis, gastric ulcers, and hemorrhoids should eat less or avoid eating it; people with hot symptoms or yin deficiency and hyperactivity of fire, hypertension, and tuberculosis should eat it with caution.

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