What is the nutritional value, efficacy and function of green pepper? Everyone will know the efficacy and function of a food before eating it. It has many effects and functions on human body. If you don't understand these effects and functions, medicinal materials will have a great effect on the human body. Let me show you the nutritional value, efficacy and function of green pepper.
What is the nutritional value and efficacy of green pepper? 1 What is the nutritional value of green pepper?
1, green pepper is rich in vitamin B, vitamin C and carotene, which can promote digestion and accelerate fat metabolism.
2. Green peppers have high water content (74%~94%) and low calories, but with maturity, the water content will decrease and the calories will increase. Vitamin a and vitamin c increase with maturity. Generally speaking, the content of vitamin C is 3.5 times that of tomatoes, and it is similar to strawberries and lemons, ranking first among vegetables.
3. The unique taste of green pepper and capsaicin contained in it can stimulate the secretion of saliva and gastric juice, stimulate appetite, help digestion, promote intestinal peristalsis and prevent constipation.
4. Anti-cancer: Capsaicin, the effective component of pepper, is an antioxidant, which can stop the metabolism of related cells, thus ending the canceration process of cells and reducing the incidence of cancer cells.
5, antipyretic, analgesic: Chili is pungent and warm, which can reduce body temperature and relieve muscle pain through sweating, so it has a strong antipyretic and analgesic effect.
Ingredients: The content of nutrients per100.0g is as follows:
Energy 22 kcal protein 1 g fat 0.2g.
Carbohydrate 5.4 grams
Dietary fiber1.4g vitamin A57 microgram vitamin E0.59 microgram.
Vitamin C72 micrograms
Thiamine 0.03 mg riboflavin 0.03 g carotene 340 mg potassium 142 mg.
Sodium 3.3 mg calcium 14 mg magnesium 12 mg iron 0.8 mg.
Manganese 0.12mg zinc 0.19mg copper 0.09mg phosphorus 20mg.
Selenium 0.38 μ g iodine 9.6 μ g nicotinic acid 0.9 mg folic acid 10.9 μ g.
Efficacy and function of green pepper
Pepper is spicy and hot, and enters the heart and spleen; Has the effects of warming middle warmer, dispelling cold, stimulating appetite and promoting digestion; Indications: Abdominal pain due to cold coagulation, vomiting and diarrhea, chilblain, spleen and stomach deficiency and cold, etc.
Green pepper can enhance people's physical strength and relieve fatigue caused by work and life pressure.
1, antipyretic and analgesic:
Pepper is pungent and warm, which can reduce body temperature and relieve muscle pain by sweating, so it has strong antipyretic and analgesic effects;
2. Types of cancer prevention:
Capsaicin, the effective component of pepper, is an antioxidant, which can prevent the metabolism of related cells, thus ending the canceration process of cells and reducing the incidence of cancer cells.
3, increase appetite and help digestion:
The strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion;
4. Reduce fat and lose weight:
Capsaicin contained in pepper can promote the metabolism of fat, prevent fat from accumulating in the body, and help to reduce fat, lose weight and prevent diseases.
How to make green peppers delicious?
1, the green pepper is pedicled and washed for use.
2. Heat the wok on medium heat, without putting oil, and put the whole washed pepper into the wok and stir fry.
3. While turning over, gently press the pepper with a spatula and stir-fry until the pepper becomes soft and the skin has lines.
4. Add less vegetable oil to the pot, turn the pepper evenly, and then add the right amount of salt to turn evenly. After filling the pot, pour in the right amount of soy sauce and vinegar.
What is the nutritional value, efficacy and function of green pepper? 2 1, efficacy and function of green pepper
1, antipyretic and analgesic
Green pepper is pungent and warm, which can reduce body temperature and relieve muscle pain by sweating, so it has strong antipyretic and analgesic effects.
Step 2 Prevent cancer
Green pepper contains antioxidants, which can prevent the metabolism of related cells, thus ending the canceration process of cells and reducing the incidence of cancer cells.
Step 3 prevent aging
Green peppers are rich in vitamins C and E, which can improve immunity, inhibit melanin and resist aging, so don't eat green peppers soon.
4, the treatment of scurvy
Green pepper can prevent and treat scurvy, and has auxiliary therapeutic effect on gingival bleeding, anemia and vascular fragility. So green peppers have many benefits. Proper selection of green peppers for cooking can also give the body the nutrients it needs in time. However, it is also skillful to choose green peppers when buying vegetables. After all, I don't know what bad green peppers the merchants have mixed, and some of them are genetically modified.
2, green pepper diet precautions
1, green peppers are taboo.
appropriate
Eating green pepper and bitter gourd together can make the nutrition absorbed by human body more comprehensive, and also has the effects of beauty beauty, slimming and body building.
Eating green pepper and water spinach together has the functions of lowering blood pressure, relieving pain and diminishing inflammation.
Eating green peppers with meat can promote the digestion and absorption of nutrients.
Eating green pepper with eel can not only stimulate appetite, refresh the mind, but also lower blood sugar.
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Eating green pepper and cucumber together will affect the absorption of vitamin C and reduce its nutritional value.
2. How to choose green peppers?
The handle at the top is bright green and mature. Mature green peppers are tender, plump and bright in appearance and thick in meat; The stem at the top, that is, the calyx part, is bright green.
Immature green peppers are soft, with thin flesh and light green stalks. What is elastic is fresh. Although fresh green peppers will deform under light pressure, they can bounce back quickly after lifting their fingers. Stale green peppers usually wither or weaken, and their colors are dim.
Don't choose green peppers with broken meat, or they will rot easily when stored. Four ribs are thick. Ribs are developed from the protrusions at the bottom of green peppers. The bulge is determined by the "ventricles" during the development of green pepper. When the growth environment is good and the nutrition is sufficient, it is easy to form four "ventricles". In other words, four-sided green peppers are thicker and more nutritious than three-sided or two-sided green peppers.
3. What is the best way to eat green peppers?
1, eat together to relieve spicy fire
Although spicy enough, I can't stand eating too much. Experts say that eating more sweet and sour food can help to relieve spicy food. Sweet taste can mask and interfere with spicy taste, and acid can neutralize alkaline capsaicin. I think it's too spicy. Dip in a little vinegar, drink a bowl of cold sweet drink and eat a cool piece of fruit, which is very useful. If you cook spicy food at home, you should try to choose foods that nourish yin, reduce dryness and clear heat, such as duck, shrimp, crucian carp, bitter gourd, loofah and cucumber. You can also cook some cool mung bean porridge and lotus leaf porridge to reduce the fire.
2. Eat less spicy food in dry season.
For pepper, due to different personal constitutions, the tolerance degree is also different. People with cold hands and feet and easy anemia can eat more appropriately. People with gastric ulcer, esophagitis and hemorrhoids, as well as people with frequent constipation and acne, should be careful to eat. In addition, pepper has the function of eliminating dampness, and northerners should eat less when it is dry in the spring and autumn.
3. Chili is best cooked before eating.
There are dried peppers, fresh peppers and pickled peppers. It is recommended to eat fresh peppers because they are more nutritious. In addition, it is best to eat peppers when they are ripe. Because raw pepper contains a lot of capsaicin, it may cause irritation to oral cavity and gastrointestinal mucosa. After heating, the irritation to gastrointestinal tract will be reduced.