The nutritional value of red pepper is high. Red pepper is a spicy vegetable, which can remove the fishy smell in dishes. Rich in vitamin A and vitamin C, it has the effects of keeping out cold, appetizing, sterilizing and keeping fresh.

Green pepper: Green pepper is a kind of pepper, but the fruit of green pepper is relatively large, not too spicy or even not spicy at all. It is used as a vegetable rather than a condiment. Because of its bright green color, the newly cultivated varieties have many colors such as red, yellow and purple, which can be widely used not only as a dish, but also as a side dish.

Nutritional analysis of green pepper;

First, 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;

Second, the 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.

Third, 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;

Fourth, 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. ?