Pepper is nutritious and contains protein, fat, carotene, vitamin C, vitamin P, calcium, phosphorus and iron. Among them, the content of vitamin C is the highest among all vegetables, with 320 mg per 100 g of fresh pepper. A person who eats 60 grams of fresh peppers every day can meet the body's demand for vitamin C. Vitamin C can also soften blood vessels and is an ideal vegetable for middle-aged people to prevent and treat cardiovascular diseases.
Pepper has a good stomach-invigorating effect. A small amount of pepper can promote the secretion of gastric juice, increase gastrointestinal peristalsis, thus stimulate appetite and facilitate digestion, which is one of the reasons why pepper is so attractive and loves to eat. Yao Kecheng summed up the health care function of pepper in Materia Medica of Food: "Digesting food, eliminating stagnation, stimulating appetite and avoiding evil spirits." Pepper also has the function of warming the middle warmer and dispelling cold. Modern pharmacological research has proved that pepper can accelerate blood circulation, dilate skin blood vessels and raise skin temperature, so people in cold and humid areas have special feelings for pepper. When you have a cold, your joints are painful, wet and cold, and you will sweat after eating some peppers. The symptoms can disappear with sweating. Sichuanese eat hairy belly hot pot in summer and sweat while eating, which is a special food enjoyment. In Hunan, there is a proverb called "three red peppers bear a big cotton-padded jacket". From another point of view, it shows that pepper has the effect of expelling qi and blood. Pepper is also a natural warehouse for ascorbic acid and carotene. Among vegetables, the highest content of ascorbic acid is pepper, and carotene is second only to yellow carrots. Modern medicine has proved that both of them have anti-cancer effects, which can "treat the diaphragm choking" and reduce the incidence of gastric cancer. Pepper also contains high cobalt, which is an essential raw material for human body to synthesize vitamin B 12 and has the function of promoting hematopoiesis. It can also lower blood pressure, inhibit the growth of malignant tumor cells, promote fat metabolism, lose weight and reduce the incidence of arteriosclerosis and coronary heart disease.
However, it should be noted that pepper is very irritating. Excessive consumption will not only stimulate the gastric mucosa, but also cause gastrointestinal mucosal congestion and even spasm. People with yin deficiency and excessive fire, or those suffering from gum diseases, eye diseases, upper respiratory tract infections, pharyngitis, hemorrhoids and other diseases, should eat less or not. People who often suffer from insomnia should not eat it, because the pepper oil contained in it has the effect of exciting nerves. Children should not eat more. People suffering from gastric ulcer, gastritis and hemorrhoids should be careful to eat.
Pepper should not be eaten with radish and papaya.