Both red pepper and green pepper contain carotenoids and carotenoids beneficial to human body, which can be converted into vitamin A in human body, which is very effective in enhancing human vision and preventing night blindness. Whether it is green pepper or red pepper, it has a burning taste because it contains capsaicin. Capsaicin has the effects of promoting blood circulation, dispelling cold, relieving depression and invigorating stomach. Eating pepper properly can promote saliva secretion and increase appetite. In addition, green pepper also has good medicinal value, and can be soaked with dried tangerine peel to treat indigestion.

Red pepper is pungent, can remove the fishy smell in dishes, has high nutritional value, and has the effects of keeping out the cold, appetizing and sterilizing. A red pepper not only contains abundant carotene, but also contains about 5000 international units of vitamin A, which can meet the daily needs of adults, and also contains more than 100 mg of vitamin C.

The fruit of green pepper is very big, like a small lantern, so it is also called "lantern pepper". Its spicy taste is relatively light, and some are not even spicy at all. It is mainly used as a vegetable, not as a condiment like red pepper. Green peppers, like red peppers, are rich in vitamin C.