Green pepper pulp is thick and crisp, rich in vitamin C, olive contains about 93% or 9% water, about 3% or 8% carbohydrates and vitamin C; Red ripe fruit contains up to 460 mg of vitamin C. It can be cold-mixed, fried, steamed, stuffed, pickled, canned and made into candied fruit.

Pepper is pungent and hot, and enters the heart and spleen meridians. It has the effects of warming middle warmer, dispelling cold, stimulating appetite and promoting digestion. Indications: Abdominal pain due to cold coagulation, vomiting and diarrhea, chilblain, deficiency of spleen and stomach, and common cold.

Extended data:

Edible efficacy of green pepper;

1, antipyretic and analgesic: Chili is pungent and warm, which can reduce body temperature and relieve muscle pain by sweating, so it has strong antipyretic and analgesic effects.

2. Anti-cancer: Capsaicin, the effective component of pepper, is an antioxidant, which can stop the metabolism of related cells, thus ending the canceration process of cells and reducing the incidence of cancer cells.

3, 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.

4. Reduce fat and lose weight: capsaicin contained in pepper can promote fat metabolism and prevent fat from accumulating in the body, which is beneficial to reducing fat, losing weight and preventing diseases.