Green pepper belongs to the plant kingdom, Dicotyledonous, Chrysanthemum Subclass, Solanaceae. And red pepper are collectively referred to as peppers. Fruit is a berry.

Annual or perennial herbs, characterized by large fruits and mild or not spicy taste, are used as vegetables instead of seasonings. Because of its bright green color, the newly cultivated varieties have many colors such as red, yellow and purple, which can be widely used not only as a dish, but also as a side dish.

Green pepper is evolved from pepper native to tropical areas of Central and South America. After long-term cultivation, domestication and artificial selection, the fruit size changed, the pulp became thicker, the spicy taste disappeared, and the number of carpels and ovary cavities increased. Green pepper was introduced to China more than 100 years ago, and was widely planted all over the country. Green pepper is rich in vitamin C, which is suitable for people with hypertension and hyperlipidemia.

Extended data:

The efficacy of green pepper:

1, cancer prevention. Green pepper contains antioxidants, which can prevent the metabolism of related cells, thus ending the canceration process of cells and reducing the incidence of cancer cells.

2. Prevent aging. Green pepper is rich in vitamins C and E, which can improve immunity, inhibit melanin and resist aging.

3. Treat scurvy. Green pepper can prevent and treat scurvy, and has auxiliary therapeutic effect on gingival bleeding, anemia and vascular fragility. So green peppers have many benefits. Proper selection of green peppers for cooking can also give the body the nutrients it needs in time.

Baidu encyclopedia-green pepper

People's Health Network-How to choose and cook green peppers with multiple functions