The nutritional value of green peppers is as follows:

The green peppers have thick and crunchy fruit flesh, rich in vitamin C. Green fruit contains about 93,9% water, carbohydrate about 3,8%, vitamin C; red ripe fruit containing vitamin C up to 460 mg. Can be cold, fried, boiled, stuffed, pickled and processed jars, candied fruit.

Capsicum flavor pungent, hot, into the heart, the spleen meridian. It has the effect of warming the middle and dispersing cold, appetizing and eliminating food. It is mainly used for treating cold stagnation and abdominal pain, vomiting, dysentery, frostbite, cold spleen and stomach, cold and flu.

Expanded Information:

The edible effects of green pepper:

1, antipyretic, analgesic : Chili peppers are pungent and warm, able to reduce body temperature through sweating and relieve muscle pain, so they have a strong antipyretic and analgesic effect.

2, anti-cancer: capsaicin, the active ingredient of chili pepper, is an antioxidant, which can stop the metabolism of the cells concerned, thus terminating the cancerous process of cell tissues and reducing the incidence of cancer cells.

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

4, fat loss: capsaicin contained in chili peppers, can promote fat metabolism, to prevent the accumulation of body fat, is conducive to fat loss and disease prevention.

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