Green pepper is not only a nutritious green food, but also beautiful in appearance. Rich in vitamin C and vitamin K, it can prevent and treat scurvy, and has adjuvant therapeutic effect on gingival bleeding, anemia and vascular fragility, and improve human resistance.

The unique taste of green pepper and capsaicin can stimulate saliva secretion, stimulate appetite, help digestion, promote intestinal peristalsis and prevent constipation. Traditional Chinese medicine has the same view on it as pepper, which has the functions of warming the middle warmer, lowering qi, dispelling cold and removing dampness.

In addition to the common green color, green peppers in red, yellow, purple, white and orange have appeared in the market in recent years, and their fruits are in the shape of square lanterns. Their nutritional value is generally higher than ordinary green peppers, and they are suitable for fresh food, such as making salads.

Nutritional components: protein (1. 1g), fat (0. 1g), carbohydrate (4.4g) and dietary fiber (1g); Vitamin A( 103 μ g), vitamin B 1(0.04 mg), vitamin B2(0.03 mg), vitamin B6(0. 19 mg), vitamin C( 10 mg) and vitamin E(0.5 mg).