Eating spicy food not only makes people feel happy, in fact, pepper itself is rich in nutrition and has many health functions. Professor Shen, vice president of Chaoyang Hospital affiliated to Capital Medical University, pointed out that, first of all, the types and contents of vitamins in peppers are extremely rich. A small pepper contains vitamins A, B, C, E, K, carotene, folic acid and so on. Secondly, pepper also contains minerals such as calcium and iron and dietary fiber. Combined with various studies at home and abroad, eating Chili peppers has the following 10 benefits:

1, appetizing and digestion. Pepper can promote the secretion of digestive juice and stimulate appetite.

2, warm the stomach to drive cold. According to Food Materia Medica, pepper can warm the spleen and stomach. If a cold has symptoms such as vomiting, diarrhea and stomachache, you can eat some peppers appropriately.

3. Promote blood circulation. Pepper has certain medicinal properties, so it can "dispel wind and sweat, resolve phlegm and eliminate dampness." Modern medical explanation can promote blood circulation and improve cold, frostbite and vascular headache.

4, skin beauty. Pepper can promote hormone secretion in the body and improve skin condition. Many people think that eating spicy food will cause acne, but in fact, pepper is not a problem. Only a person who loves acne will add fuel to the fire if he eats Chili.

5. Reduce fat and lose weight. Capsaicin can accelerate the decomposition of fat, and rich dietary fiber can also reduce blood lipid to some extent.

6, pain relief and heat dissipation. Pepper is warm, which can reduce body temperature and relieve muscle pain by sweating, so it has strong antipyretic and analgesic effects. American studies have found that capsaicin can reduce the neurotransmitters that transmit pain and make people feel less pain.

7. Fight cancer. Capsaicin can accelerate the death of cancer cells without damaging healthy cells.

8. Protect your heart. Eating Chili regularly can effectively delay the development of atherosclerosis.

9. Lower blood pressure. The latest animal experiments in Britain have found that capsaicin can lower blood pressure, but the specific mechanism is not very clear.

10, which is beneficial to diabetes. Capsaicin can alleviate some symptoms of 1 type diabetes.

Second, although many people have a soft spot for garlic, they think that garlic can not only kill bacteria and diminish inflammation, but also strengthen the brain and improve intelligence. Eating more is harmless, but scientists believe that garlic can be sliced, mashed or squeezed. It is more appropriate to eat one clove of raw garlic every day, but it is enough to eat two or three cloves of cooked garlic, and it is useless to eat more.

Garlic tastes delicious, but its effect is not small. The main nutritional components of garlic are protein, fat, sugar, carotene, vitamin B 1, B2, C, crude fiber, calcium, phosphorus, iron and trace elements such as zinc, copper, magnesium, cobalt and selenium. , but also contains valuable substances such as allicin and allicin.

The functions of garlic are: sterilization, disinfestation, detoxification, antisepsis, promoting the secretion of digestive juice, stimulating appetite and removing fishy smell. Garlic contains a strong bactericidal allicin, which can kill many kinds of germs. Eating fresh garlic every day and persisting for a long time can greatly enhance human immunity and play a role in preventing and treating diseases; Garlic is a blood vessel scavenger. Eating garlic raw can inhibit the high fat content in blood, prevent colds, bacillary dysentery, hypertension and arteriosclerosis, enhance memory, prolong life, and also play a certain role in enhancing the strength of the corpus cavernosum. Has antibacterial, antiinflammatory, anthelmintic, stomach invigorating, diuretic, expectorant and antitussive effects. Garlic contains selenium, which can inhibit the spread of cancer cells and prevent benign tumors from becoming cancerous.

However, if you eat too much garlic for a long time, especially people with eye diseases and people who often have fever, hot flashes and night sweats, it will have adverse effects. Some people eat too much garlic for a long time, and when they are 50 or 60 years old, they will gradually feel blurred vision, decreased vision, tinnitus, dry mouth, top-heavy and memory loss. This is the result of long-term addiction to garlic, so there is a saying among the people that eating garlic alone is beneficial and harmful to the eyes.