The nutritional value of chili

Pepper, also known as pepper, sea pepper, pepper, spicy horn, Qin pepper, etc., is a Solanaceae pepper plant. The genus Capsicum is a one-year or perennial herb. Fruits are generally conical or oblong, appear green when immature, become bright red, yellow or purple after maturation, the most common is red. Pepper's fruit has a spicy taste because it contains capsaicin. Can increase appetite. The content of vitamin C in peppers ranks first in vegetables, originating in Mexico, and was introduced into China in the late Ming Dynasty.

Pepper is rich in vitamin C, and contains up to 185 milligrams of vitamin C per 100 grams of pepper. It is the first of its kind.

Carotene content in red pepper is also high, containing 103-235 micrograms per 100 grams, which is 3-4 times that of ordinary vegetables.

The pepper in pepper is higher than pepper, garlic, onion and ginger.

Pepper contains dihydro capsaicin, cryptoxanthin, erythrocin, and citric acid, which can stimulate the secretion of salivary glands and gastric glands, thereby accelerating food digestion and increasing appetite. A great man especially likes to eat hot peppers. Presumably he first did not know that the peppers had those nutrients. Only the peppers increased his appetite. He also had to eat chili for dinner. Now we know that the ingredients in pepper stimulate the salivary glands, stomach glands, and the nutritional value of pepper is not only these.

Previous: The nutritional value of taro

Next: None