The green pepper is a kind of chili pepper, but the green pepper has a larger fruit and is less spicy or even not spicy at all, so it is eaten as a vegetable rather than as a seasoning. Because it is bright green and newly bred varieties come in a variety of colors, including red, yellow and purple, it is not only a self-contained dish, but is also widely used as a side dish.

There are many aliases for green peppers, including large peppers, bell peppers, persimmon peppers, all of which are its namesake, and because it can bear sweet berries, it is also known as sweet peppers and vegetable peppers.

The green pepper is an annual or perennial herb, characterized by larger fruits, less spicy or even not spicy at all, as a vegetable to eat and not as a seasoning. Because it is bright green and colorful, the new cultivated varieties have red, yellow, purple and other colors, so not only can they become a dish, but also widely used as a side dish.

Nutritional analysis of green pepper:

1. Antipyretic, analgesic:

Pepper pungent temperature, can reduce body temperature through sweating, and relieve muscle pain, so it has a strong antipyretic and analgesic effect;

2. Preventing cancer:

Pepper's active ingredient capsaicin is an antioxidant substance, which can prevent the metabolism of the cells concerned. Thus terminating the cancerous process of cell tissues and reducing the incidence of cancer cells;

3. Increase appetite, help and digestion:

The strong spicy flavor of chili peppers can stimulate the secretion of saliva and gastric juices, increase appetite, promote intestinal peristalsis, and help digestion;

Capsaicin contained in chili peppers can promote the metabolism of fats, prevent the accumulation of body fats, and is conducive to lowering the fat and preventing diseases. Weight loss and disease prevention.