Vitamin C content of green pepper

Everyone knows that vitamin C can help people enhance their resistance. Although the human body's immune function is also very strong, it still needs the assistance of vitamin C. In addition to obtaining vitamin C directly by taking pills, you can also supplement it by eating foods rich in vitamin C. Green pepper is one of the foods rich in vitamin C, and people can get it by eating green pepper. How much vitamin C is in green pepper?

Green pepper is a very nutritious vegetable. It ranks only third in vitamin C content among all vegetables. Eating it regularly can prevent and treat scurvy and lower cholesterol. The flesh of green peppers is thick, crisp and tender, and rich in vitamin C. The green fruit contains about 93.9% water and 3.8% carbohydrates, while the ripe red fruit contains up to 460 mg of vitamin C. It can be eaten cold, stir-fried, boiled, used as stuffing, pickled, and processed into cans and preserves.

Green peppers can enhance people's physical strength and relieve fatigue caused by work and life pressure. Its unique taste and the capsaicin it contains can stimulate the secretion of saliva and gastric juice, increase appetite, help digestion, promote intestinal peristalsis and prevent constipation. It can also prevent and treat scurvy, and has an auxiliary therapeutic effect on bleeding gums, anemia, and fragile blood vessels. Most people will feel that after eating spicy green peppers, their heartbeat will accelerate, skin blood vessels will dilate, and they will feel warm. Therefore, Chinese medicine’s view on it is the same as that of chili peppers, saying that it can warm the middle and lower qi, dispel cold and remove dampness.

The role of green pepper:

1. Antipyretic and analgesic: Pepper is pungent and warm, and can lower body temperature by sweating and relieve muscle pain, so it has a strong antipyretic and analgesic effect.

2. Cancer prevention: Capsaicin, the active ingredient of pepper, is an antioxidant that can block the metabolism of related cells, thereby terminating the cancerous process of cell tissues and reducing the incidence of cancer cells.

3. Increase appetite and aid digestion: The strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis and help digestion.

4. Lowering fat and losing weight: Capsaicin contained in peppers can promote fat metabolism, prevent fat accumulation in the body, and is beneficial for lowering fat, losing weight and preventing diseases.