The efficacy, function and nutritional value of fried corn with green peppers

Green peppers and corn are both very beneficial ingredients to the human body. Cooking them into fried corn with green peppers is delicious, nutritious, and has many functions. It is one of the best delicacies for office workers. . So, what are the effects and functions of fried corn with green pepper? Below I have compiled for you the effects and functions of fried corn with green pepper. I hope it can help you.

Effects and functions of fried corn with green peppers

1. Antipyretic and analgesic. Green pepper is a variety of hot pepper. Hot and spicy pepper can lower body temperature through sweating and relieve muscle pain, so it has strong antipyretic and analgesic effects.

2. Beauty and beauty. Corn is rich in vitamin B1, vitamin B2, vitamin B6 and other substances. These substances can increase the blood circulation of the skin and make the skin more rosy.

3. Purify blood. The green part of green peppers comes from chlorophyll, which can prevent excess cholesterol from being absorbed in the intestines, actively lower cholesterol and excrete it from the body, thereby purifying the blood.

4. Prevent arteriosclerosis. Green peppers are rich in vitamin P, which can strengthen capillaries and prevent the occurrence of diseases such as arteriosclerosis and gastric ulcers.

5. Anti-aging. Corn contains vitamins A and E and glutamic acid. Animal experiments have proven that these ingredients have anti-aging effects.

6. Increase appetite and promote digestion. Green peppers contain fragrant and spicy capsaicin, which can increase appetite and promote digestion.

7. Prevent constipation. Corn is rich in cellulose, which not only stimulates gastrointestinal motility and prevents constipation, but also promotes cholesterol metabolism and accelerates the excretion of intestinal toxins.

Nutritional value of fried corn with green pepper

The main materials of fried corn with green pepper are green pepper and corn. Green pepper is rich in vitamin B, vitamin C, carotene, cellulose and various minerals. ; Corn is rich in a variety of vitamins and fiber, and has the effects of longevity, beauty, improving eyesight, preventing high blood pressure and coronary heart disease. The two can complement each other when cooking.

Regular consumption of fried corn with green peppers also has the following benefits:

1. Purify the blood. The green part of green peppers comes from chlorophyll, which can prevent excess cholesterol from being absorbed in the intestines, actively lower cholesterol and excrete it from the body, thereby purifying the blood.

2. Prevent arteriosclerosis. Green peppers are rich in vitamin P, which can strengthen capillaries and prevent the occurrence of diseases such as arteriosclerosis and gastric ulcers.

3. Beauty and beauty. Corn is rich in vitamin B1, vitamin B2, vitamin B6 and other substances, which is very effective in maintaining skin fitness.

4. Anti-aging. Corn contains vitamins A and E and glutamic acid. Animal experiments have proven that these ingredients have anti-aging effects.

Taboos on eating fried corn with green peppers

1. Eat less when the weather is dry. The main ingredients of green pepper fried corn are green peppers and corn, and green peppers are a variety of chili peppers. Chili peppers are pungent and warm. When the weather is dry, eating this dish can easily cause internal heat.

2. Never eat moldy corn. Corn is easily contaminated by Aspergillus flavus and becomes moldy, which produces a highly toxic substance called aflatoxin, which can cause fever, vomiting, and even be life-threatening. In addition, aflatoxins are also carcinogenic and can cause great damage to human organs. Therefore, moldy corn should never be eaten.

3. It should not be eaten with melon seeds. Green peppers contain trace elements of iron. Once the iron ions encounter the vitamin E in melon seeds, it will hinder the body's absorption of vitamin E. If you eat green peppers and then melon seeds, it may cause symptoms of varicose veins and physical weakness.

4. It should not be eaten with coriander. Green peppers contain vitamin C-degrading enzymes. If they are eaten with or before and after coriander, the vitamin C in the coriander will be oxidized and the edible value of both will be reduced.

5. Some people should eat less. People with itchy skin, eye diseases, stomach diseases, and lung and stomach inflammation should eat less of this dish, otherwise it may aggravate the symptoms of the disease.