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Nutritional value, efficacy and function of colored pepper
Color pepper is rich in vitamin A, vitamin B, vitamin C, beta carotene, sugar, fiber, calcium, phosphorus, iron and other elements. The vitamin content is 4-7 times higher than that of cucumber, tomato and eggplant, which is the highest among vegetables.

Especially in the mature period, except for vitamin C content, other nutrients in the fruit will increase by 5 times, so the nutritional value of mature sweet pepper is higher than that of green sweet pepper.

Colored pepper plants are tall and strong, with thick leaves, large flowers and large fruits. Single fruit weight 150-200g, and the maximum fruit weight can reach 400g. When the fruit is ripe, it has crimson, bright red, orange, bright yellow, yellow, purple, green and white, with smooth peel, sweet taste and good quality. The fruit has beautiful appearance, crisp and tender meat, good quality and good appearance, and has high ornamental and edible value.

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Growing environment of colored pepper

The optimum temperature for seed germination is 15~30℃, the optimum temperature is about 25℃, the optimum temperature for seed growth is 27~28℃ in the daytime, 18~20℃ at night, and the ground temperature is 17~26℃.

The requirements for the length and intensity of light are not strict. As long as the temperature is suitable, it can be cultivated all year round. Colored pepper is neither drought-tolerant nor waterlogging-tolerant, and has strict requirements on water. The suitable relative humidity of substrate is 60%~70%, and the suitable relative humidity of air is 70%~80%.

Baidu encyclopedia-colored pepper