Also known as big pepper, sweet pepper, lantern pepper, persimmon pepper and vegetable pepper, it belongs to Solanaceae and Zanthoxylum. Native to the United States. It is characterized by large fruit. Rich in vitamin C, pepper is mild or even not spicy. Generally speaking, it is cooked as a vegetable rather than as a condiment. In addition to green, the newly cultivated green pepper varieties also have red, yellow and purple colors. Therefore, it is not only a dish of its own, but also widely used as a side dish.
nutritive value
Raw green peppers have high water content (74% ~ 94%) and low calories, but as they mature, the water content will decrease and the calories will increase.
Green pepper is rich in vitamin C and vitamin A, both of which increase with its maturity. Generally speaking, the amount of vitamin C is 3.5 times that of tomatoes, and is similar to that of strawberries and lemons.
Effects on disease and health
Green pepper can enhance people's physical strength and relieve fatigue caused by work and life pressure.
The unique taste of green pepper and capsaicin contained in it can stimulate the secretion of saliva and gastric juice, stimulate appetite, help digestion, promote intestinal peristalsis and prevent constipation.
Green pepper can also prevent and treat scurvy because of its high vitamin C content, and has an auxiliary treatment effect on gingival bleeding, anemia and vascular fragility.
Green peppers should not be eaten too much at a time, and the recommended amount is 60 grams per meal.
Spicy green peppers are easy to cause inflammation such as hemorrhoids and boils, so eat less spicy green peppers.
Patients with ulcers, esophagitis, cough and asthma, sore throat and hemorrhoids should eat less.
Purchase, preservation and eating methods
Good quality green pepper has fresh, plump and bright appearance, thick meat and bright green calyx. Immature green peppers are soft and thin and pale green. Although a good green pepper will deform under light pressure, it will not shrink or be weak. Stale green peppers usually wither or weaken, and their colors are dim. Damage through the pulp should be avoided, otherwise the pulp will rot easily. When rotting, it looks like water immersion, discoloration or blackening, and the sinking is obvious or not.
It is worth noting that if the green pepper stored in the bag goes bad, it will infect other green peppers in the bag.
In order to prevent the deterioration of green peppers, it is necessary to wipe off the water outside the green peppers, put them in a perforated bag (which can not only let the green peppers breathe, but also prevent the water from evaporating), and store them in a vegetable shed in a refrigerator that is not in direct contact with cold air. Green peppers are relatively easy to store and can be kept fresh for 1 ~ 2 weeks.
Green peppers can be fried, cold, or stewed with meat, eggs, bean products or other vegetables.
Related recipes and food collocation
Cut green pepper, onion, celery stalk and fermented bean curd into filaments, then add appropriate seasoning and mix.
This dish is rich in protein, vitamins and trace elements, especially suitable for patients with obesity, hypertension and hyperlipidemia.
Fried pork slices with green pepper
Stir-fry the diamond-shaped green pepper pieces with the lean meat slices.
Lean meat is rich in protein, fat and trace elements, which can promote the absorption and utilization of fat-soluble vitamins in green peppers.
Bitter gourd and green pepper
Wash bitter gourd, cut it in half, remove the pulp and seeds, cut it into thick slices obliquely, put it in a boiling water pot, take it out and wash it with clear water to remove bitterness; Pedicels and seeds of green peppers are removed, washed and sliced.
Heat peanut oil in the pot, stir-fry bitter gourd and green pepper, cook cooking wine, stir-fry refined salt and season with monosodium glutamate.
The dish is light, crisp and tender, and has the functions of moistening skin, improving eyesight and delaying aging.
Nutrients (per kloc-0/00g)
Heat 15 kcal
L protein 0.7 g
L-fat 0.2g.
I have 3 grams of carbohydrates
Cholesterol free
Dietary fiber1.3g.
mineral
Calcium 2 1 mg
Iron 0.5 mg
Phosphorus 20 mg
Potassium 300 mg
Sodium 6 mg
Copper 0.09 mg
Magnesium12mg
Zinc O. 1 mg
Selenium 0.38 microgram
vitamin
B 1 0.04 mg
B2 0.03 mg
B6 0. 19 mg
E 0.8 mg
A 103 μ g
Nicotinic acid 0.6 mg
Carotene 0.62 mg
Folic acid 0.26 micrograms
Pantothenic acid 0.3 mg
K 20 microgram
For the public.
Suitable for all ages.
Effect of vitamin c on human body
It is an important matrix for synthesizing collagen to form cartilage, bone, enamel and vascular epithelium.
It can promote the reaction of transforming proline into hydroxyproline, which is one of the important components of collagen, so vitamin C can promote the formation of collagen.
Maintain normal connective tissue, because collagen is a fine interstitial substance that constitutes connective tissue. Take part in some redox reactions in the body.
Promote wound healing and increase the sensitivity of the body to stress such as injury and infection.
It has detoxification effect.
Improve myocardial function, brush capillary vision and increase body resistance. Fight against free radicals. Helps prevent cancer, lower cholesterol and prevent scurvy.
Green peppers are best eaten raw.
Nutrition experts point out that different kinds of vegetables should be eaten in different ways, and only when raw and cooked can we really eat healthy fruits. Try to eat raw vegetables as much as possible. Some vegetables, eaten raw, can not only retain vitamins and other nutrients that are easily destroyed by high temperature, but also these nutritional active ingredients are more easily absorbed by the human body. Such as cucumber, sweet pepper, lettuce, onion, coriander, celery and so on.
Some vegetables can be eaten raw or cooked. But it's best to eat it cooked. Carrots, tomatoes, corn and other vegetables. Although cooking will destroy some vitamins, it will release more nutritious active ingredients and be easily absorbed by the human body. For example, the anti-free radical components in tomatoes have anti-cancer, anti-aging and heart disease prevention effects, but they need high-temperature cooking to play an active role.