■ chili pepper vitamin C content in the first place in the vegetable
Chili pepper is common, but the nutritional value is very high. Take small red pepper, for example, contains protein, fat, carbohydrates, dietary fiber, vitamins, carotene, vitamin B2, vitamin C, vitamin E, calcium, iron, zinc, selenium. Therefore, chili peppers are an excellent source of vitamin A, vitamin C and carotene for people. It is especially worth mentioning that the content of vitamin C in chili peppers ranks first among all kinds of vegetables.
Capsicum contains capsaicin, dihydrocapsaicin and other pungent ingredients, and cryptoxanthin, capsaicin and citric acid, etc., so after eating, it can make the salivary glands stimulated to increase salivary secretion, and thus has the effect of strengthening digestion. Capsaicin can stimulate the heart to beat, accelerate blood circulation, and play a role in activating the blood to help warm. Capsaicin in chili peppers is more beneficial to people: can be bactericidal, antiseptic; can inhibit the accumulation of fat, preventing obesity; can prevent cancer, because after eating is transported to the liver will be transformed into a special compound, prompting the absorption of human tissues and cells have a carcinogenic effect of "free radicals"; Taiwan University College of Medicine experiments have also proved that capsaicin has a positive effect on Taiwan University College of Medicine experiments also proved that capsaicin has a significant inhibitory effect on platelet aggregation and release caused by thrombin collagen.
■ chili pepper has a medicinal function
chili pepper has a "red herbs" called, because it has a very good medicinal function. "Materia Medica Gleanings" in the record there is a chili malaria story: "A small servant in the summer months to eat cold water, lying in the shade of low, to the fall malaria, a hundred medicines are ineffective, delayed until the early winter, and occasionally eat spicy sauce, quite suitable for the mouth, every food needs this, but also used to decoct porridge to eat, a few, malaria since the healing." Chili pepper has a unique spicy flavor, can stimulate the human palate and appetite, so "good for this mouth" a lot of people, not to eat is difficult to give up its flavor.
■ Beijing people eat chili must have degrees
In China's Sichuan, Hunan, Yunnan, Guizhou and other provinces, due to the humid climate, the winter is wet and cold unbearable, eat spicy to ward off rheumatism and other diseases. Nutritionists pointed out that capsaicin can prevent cancer, anti-mutagenesis, and sterilization, antiseptic, cold, rheumatism and other functions. However, Beijing is located in the temperate zone, the climate is dry, and chili pepper belongs to the taste of pungent, hot things, and not particularly suitable for Beijing people. Therefore, spicy should be degrees, eat spicy not too. Especially suffering from fever, ulcer disease, chronic gastrointestinal disease, dermatitis, tuberculosis, nephritis, hyperthyroidism and hypertension and other diseases should not eat a lot of chili. People with eye inflammation should avoid eating.
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According to the Beijing Municipal Bureau of Agriculture statistics show that: Xinfadi, Dayang Road, Yuegezhuang for the capital's three major vegetable wholesale markets, and the total sales of these three markets chili peppers has been more than 230 million kilograms. It is also understood that Xinfadi market in recent years, chili pepper sales almost all in 15% growth rate. According to this projection, two years later the annual sales of chili pepper market will exceed 100 million kilograms. Dayang Road the year before the sales of chili 45 million kilograms, and last year jumped to 71 million kilograms. Roughly projected sales of chili peppers in Beijing in 2005 was 236.24 million kilograms, according to this projection Beijingers consume chili peppers 650,000 kilograms per day, equivalent to each person to eat three or four small red chili peppers per day. When it comes to China's diet, there is an old saying that "the south is sweet and the north is salty". Because of geographic proximity, Beijing by Shandong Lu cuisine has the greatest influence, taste salty. But now the situation has changed radically. Sichuan cuisine has long been firmly established in Beijing, needless to say, Hunan, Hubei, Yunnan, Guizhou have also come to Beijing to set up their own. Spicy hot, crayfish, duck neck popular array of fuel, even McDonald's, KFC's localization of the spicy flavor as a mainstay. In the face of these claimed "fear not spicy", "spicy not afraid" of local specialties, Beijingers are not ambiguous, to keep a fire a fire. (End)