Foreign researchers recently analyzed 4,729 published studies on chili peppers, covering 570, 000 people from China, the United States, Iran and other countries. People who ate chili peppers were found to have a 26 percent lower risk of cardiovascular disease and a 23 percent lower risk of cancer than those who rarely or never ate chili peppers.
Pepper, is a very familiar food, can be used as a condiment, can also be a vegetable. Our country is big and abundant, the kind of chili also is a lot of, green pepper, color pepper, zhaotian pepper, hang pepper, etc., the kind is different, the flavor of chili and practice are also different.
China’s Chongqing, Sichuan, Hunan, Hubei, Guizhou, Yunnan, Jiangxi and other regions are famous for “love spicy, not afraid of spicy”, especially the song “spicy girls not afraid of spicy from childhood, spicy girls grow up not afraid of spicy… “, but also sang out the hunan people’s love for chili.
In recent years, as sichuan cuisine, Hunan cuisine, spicy hot pot and other local dishes in the popular throughout the country, some do not eat spicy friends, also began to gradually accept, and even like the “hot”, eat spicy not only addictive, but also has a certain nutritional role.
Few of my friends associate peppers with vitamin C. When you think of vitamin C, you think of “acid,” because chili peppers don’t taste sour, and it probably has nothing to do with vitamin C.
Pepper, however, is the vegetable with the highest vitamin C content.
Little red pepper has 144mg of vitamin C per 100g, ranking first on the vegetable vitamin C list. Green pepper has 62mg of vitamin C per 100g, and sweet pepper has 72mg of vitamin C per 100g. As long as it is pepper, vitamin C content is not low.
The nutritional value of chili peppers
- Capsaicin
Capsaicin is a kind of spicy alkaloids in hot pepper: the main ingredients are capsaicin and dihydrocapsaicin.
Studies have shown that capsaicin has analgesic, anticancer, weight loss, hypoglycemic, lipid-lowering and anti-inflammatory effects. These studies are direct capsaicin to verify, to put it plainly, the capsaicin contained in the pepper we eat on a daily basis is far from playing such a role, but often eat pepper, can improve the content of beneficial substances, a little adds up to a lot.
- Vitamin C
Little red pepper is the vegetable with the highest vitamin C content. According to 5g calculation, the vitamin C content of four peppers can reach 28.8mg.
Lemon contains 22mg/100g of vitamin C. Throw in four or five peppers and you’ll get the equivalent of a 150g lemon. Eat a plate of stir-fried green pepper, vitamin C is even higher than eating two lemons.
- Carotene
Red chillies have a high carotene content of 1,390 ug/100g. Carotene in the body can be converted into vitamin A, vitamin A is involved in human vision function, growth and development, skin health and so on.
Red and green peppers
On the way to eat pepper, first of all, it is recommended that we eat fresh pepper, fresh pepper moisture and vitamin C retention degree is higher, such as when doing salad, cut some pepper into the ground, cold mix sweet pepper, etc..
It’s also a good idea to throw in some chilies when cooking. Although high temperatures can lose some of the vitamin C, they can also promote the absorption of carotene and lycopene, and when cooking with meat, fish and other foods, they can neutralize the spiciness of chilies.
After the start of winter, the weather is cold, when cooking might as well add a little pepper, nutrition, appetizer and warm body.
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