Peppers are also nutritious

Ma Guansheng, Director of the Department of Nutrition and Food Hygiene, School of Public Health, Peking University

Pepper is native to South America.

Today, peppers can be seen everywhere in people's lives, also known as chili, spicy horns, sea peppers, red peppers, Qin peppers, etc.

In addition to raw or fried food, chili powder, chili oil, chili sauce, chopped pepper, pickled pepper, etc.

When it comes to the nutrition of peppers, the most commendable thing is that it is rich in vitamin C, which is a leader in the vegetable industry

Green peppers contain 62 mg of vitamin C in 100 grams, while small red peppers have a higher vitamin C content, as high as 144 mg per 100 grams, which is 7 times that of tomatoes and 4 times that of oranges

Chili peppers are also rich in carotene, which helps maintain eye and skin health

In addition, small peppers also contain B vitamins, vitamin E, potassium, magnesium, iron, zinc, selenium and other nutrients

Peppers are not only nutritious, but also contain a unique class of active substances—capsaicin, which is the spicy ingredient in peppers

With the gradual recognition of the function of capsaicin, natural capsaicin and synthetic capsaicin extracted from capsicum have become an important by-product of capsicum and are widely used in the food industry and medical fields

Although peppers are rich in vitamin C, vitamin C is very unstable and can be easily destroyed if the cooking method is unreasonable

To destroy the vitamin C in peppers as little as possible, eating them raw is a good choice

Many people like to eat chili products such as chili sauce and chili oil.

　　After all, not everyone can enjoy the spiciness of chili peppers.

　　In fact, when making cold dishes, you can completely replace some peppers with sweet peppers