Both green peppers and red peppers have a burning taste because they contain capsaicin. Capsaicin has the effects of promoting blood circulation, dispelling cold, relieving depression and invigorating stomach. Eating Chili properly can promote saliva secretion and enhance appetite. In addition, green and red peppers also have good medicinal value, and they can be soaked in wine with Chenpi to treat indigestion.
Red pepper has a pungent flavor, which can remove the fishy smell in dishes, has high nutritional value, and has the effects of keeping out cold, stimulating appetite and sterilizing. In addition to being rich in carotene, a red pepper contains about 5000 international units of vitamin A, which can meet the daily needs of adults, and also contains more than 100 mg of vitamin C. These rich antioxidants can neutralize harmful oxygen molecular free radicals in the body and are beneficial to human health. Long-term intake of red pepper also has anti-aging effect. In addition, red pepper also contains phytochemical "capsaicin", which can remove nasal congestion. In addition to making the respiratory tract unobstructed, capsaicin also has the effect of lowering blood lipid.
The fruit of green pepper is large, like a small lantern, so it is also called "lantern pepper". Its spicy taste is light, and some are not even spicy at all. It is mainly used as a vegetable instead of as a seasoning like red pepper. Green peppers, like red peppers, are rich in vitamin C. In addition, it also contains trace elements and vitamin K, which can prevent and treat scurvy and has an auxiliary therapeutic effect on diseases such as gingival bleeding and anemia. Spicy green peppers also contain capsaicin, which makes people feel their heart beat faster and their skin blood vessels dilate after eating. Therefore, Chinese medicine believes that they have medicinal value of warming the middle and lower qi, dispelling cold and removing dampness.