People eat green peppers, absorb capsaicin, promote fat decomposition, help burn fat, and have a good slimming purpose. Needless to say, there is more dietary fiber in green pepper, which further promotes gastrointestinal peristalsis. The spicy taste of green pepper can stimulate the mouth to produce a lot of saliva (saliva). Amylase in saliva digests food, which is helpful for food digestion and absorption; Sweet green pepper, whether it is slightly spicy or not, is also very appetizing for people who like sweet but not spicy, which is helpful for food digestion and absorption.
Auxiliary antipyretic and analgesic: Green pepper is warm, which can reduce body temperature and relieve muscle pain by sweating, so it has certain antipyretic and analgesic effects. The freckle effect is obvious. Vitamin C contained in green pepper can promote skin metabolism, make skin ruddy, white and elastic, and at the same time, green pepper can sweat and relieve exterior syndrome, relieve muscle pain, cool down, enhance appetite, promote food digestion and lose weight.
Reduce its damage to tissues and cells, thereby reducing the probability of cancer cell formation; In addition, capsaicin can also accelerate the burning and utilization of fatty substances, reduce the accumulation of fatty substances in the body, and then reduce the incidence of atherosclerotic lesions! Green pepper contains more antioxidants, which can prevent cancer and other chronic diseases. Can clear respiratory tract, and can be used for treating cough and cold. Capsaicin can prevent the metabolism of related cells, thus terminating the canceration process of cells and reducing the incidence of cancer cells. Green pepper is a kind of food with high nutritional value. Every 100g green pepper contains protein 1g, 0.2g fat, 5.4g carbohydrate, and other nutrients such as vitamins, carotene, phosphorus and calcium.