Peppers are native to South America. Columbus discovered the American continent in the late 15th century and brought How to eat spicy back to Europe. It was introduced to China in the late Ming Dynasty.
Nowadays, chili peppers can be found everywhere in our lives. They are also called spicy seeds, spicy kung fu, sea peppers, bell peppers, Qin peppers, etc. They can be eaten directly as vegetables or used as spices to season a variety of dishes. my country’s Sichuan, Hunan, Guizhou, Yunnan, Jiangxi and other provinces are well-known “no spicy and unhappy” areas.
In addition to raw food or fried food, chili powder, chili oil, chili sauce, chopped pepper, pickled pepper, etc. made from chili are also widely eaten. Different varieties of peppers can show different colors, with red being the most common. The common varieties in my country are millet pepper, two wattles, horn pepper, horn pepper, Chaotian pepper, bell pepper and so on.
How to eat spicy nutrition is known
1. Vitamin C
Speaking of the nutrition of chili, the most commendable is its rich vitamin C, which is a leader in the vegetable industry.
Green peppers contain 62 mg of vitamin C in 100 grams, while the red peppers have a higher vitamin C content, up to 144 mg per 100 grams, which is 7 times that of tomatoes and 4 times that of oranges.
Naturally, the benefits of vitamin C need not be said, its anti-oxidation and protection of cardiovascular and Cardiovascular disease have long been deeply rooted.
The carotene in pepper is also very rich, which helps maintain eye and skin health.
3. Other nutrients
In addition, small peppers also contain nutrients such as B vitamins, vitamin E, potassium, magnesium, iron, zinc, and selenium.
Chili is not only nutritious, but also contains a unique class of active substances-capsaicin, which is the spicy ingredient in chili.
A large number of studies have shown that capsaicin has a variety of physiological functions, including increasing appetite and digestion; protecting gastric mucosa, preventing and treating gastric ulcers; promoting fat metabolism, reducing fat and Fat Weight Loss; analgesic, anti-inflammatory and itching; removing rheumatism and protecting joint health; Lower blood pressure and cholesterol, protect the cardiovascular system; anti-cancer, etc.
As the function of capsaicin is gradually recognized, the natural capsaicin extracted from capsicum and synthetic capsaicin have become an important by-product of capsicum, and are widely used in the food industry and medical fields.
How to “surrender” the king of vitamin C
Chili is a wonderful vegetable. People who love it are not spicy, but those who hate it cannot avoid it. For those who can eat spicy food and love spicy food, chili peppers must be regular customers at the table, but they may not be spicy.
Why do you say that? As mentioned earlier, pepper is the king of vitamin C, but vitamin C is very unstable. If the cooking method is not reasonable, it will be easily destroyed. Therefore, high content is not enough, it is the last word to eat in the stomach.
To minimize the destruction of vitamin C in chili, eating raw is a good choice. To stir fry, it is best to stir fry quickly.
Many people like to eat chili paste, chili oil and other chili products. Such a spicy method not only greatly reduces vitamins, but also tends to consume too much salt, which is not good for health and should not be eaten.
After all, the spiciness of chili peppers cannot be enjoyed by everyone.
In fact, when making cold dishes, you can substitute some peppers with bell peppers. Sweet pepper has less capsaicin content, but vitamin C, carotene and other nutrients are no less than pepper, and color peppers are rich in color, which can be a pleasant mood, especially attractive to children, which helps encourage them to eat more vegetables.