1, cancer prevention. 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.

2. 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.

3, prevention and 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.

Disadvantages:

1. Green pepper is a pungent and spicy food. Patients with oral diseases such as gingival swelling and pain or oral ulcer should not eat green pepper to avoid irritation to gingival swelling and pain or oral ulcer, which is not conducive to wound healing.

2, green pepper contains capsaicin, patients with digestive tract diseases such as esophagus or stomach can not eat green pepper at ordinary times, so as not to stimulate the esophageal wall or gastric mucosa, which is not only not conducive to the recovery of the primary disease, but also may cause discomfort such as abdominal pain or diarrhea.

3. Green pepper contains capsaicin which can stimulate human body. Patients with hypertension have high heart rate and high blood pressure. If they still eat green peppers, it is likely to stimulate the nerves in the tongue or oral mucosa, leading to an increase in heart rate and blood pressure, which is not conducive to the stability and treatment of diseases.

Extended data

Selection method of green pepper

1, the top stalk is bright green. 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.

2. Immature green peppers are soft, with thin meat 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.

3. 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.

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