Nutritional analysis of pepper;
1, the main component of pepper is piperine, and it also contains a certain amount of aromatic oil, crude protein, crude fat and soluble nitrogen, which can remove fishy smell, relieve boredom and help digestion;
2, the fragrance of pepper can increase appetite;
3. Pepper is warm, which has a good relieving effect on stomachache and diarrhea caused by stomach cold, and treats wind-cold colds;
4. Pepper has antiseptic and bacteriostatic effects, which can alleviate the botulism of fish and shrimp;
5. Black pepper is more spicy than white pepper, with spicy fragrance, which is mostly used for cooking viscera and seafood dishes.
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