Green pepper pulp is thick and crisp, rich in vitamin C, and green fruit contains about 93%. 9% water, about 3. 8% carbohydrate, red ripe fruit contains up to 460 mg of vitamin C. It can be cold-mixed, fried, steamed, stuffed, pickled and canned to make candied fruit.
It can also prevent and treat scurvy, and has adjuvant therapeutic effects on gingival bleeding, anemia and vascular fragility. Most people will feel that after eating pungent green peppers, their heart beats faster and their skin blood vessels dilate, which makes people feel warm. Therefore, Chinese medicine has the same view on it as pepper, which warms the middle and lowers qi, dispels cold and dehumidifies.
Extended data:
Efficacy of green pepper
1, antipyretic and analgesic: Chili is pungent and warm, which can reduce body temperature and relieve muscle pain by sweating, so it has strong antipyretic and analgesic effects.
2. Anti-cancer: Capsaicin, the effective component of pepper, is an antioxidant, which can stop the metabolism of related cells, thus ending the canceration process of cells 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: capsaicin contained in pepper can promote fat metabolism and prevent fat from accumulating in the body, which is beneficial to reducing fat, losing weight and preventing diseases.
References:
Baidu encyclopedia-green pepper