The hotter the pepper, the more nutritious it is
For most people, the hotness of peppers can be perceived by the taste organs, but in fact, the hotness is still linked to nutrition.
According to scientific determination, pepper has higher nutritional value, and carotene, protein, trace amounts, vitamin C and calcium, phosphorus, iron, etc. can be added, among which the content of vitamin C belongs to the best.
It is worth mentioning that the hotter the pepper, the more capsaicin it contains.
It has the following functions: 1.
Eating some peppers in the cold season can resist the cold and prevent diseases such as rheumatoid arthritis, chronic low back pain, colds and frostbite caused by cold and damp.
Stimulate the secretion of saliva and gastric juice, accelerate metabolic peristalsis and increase appetite.
It is not advisable to eat more peppers, which can cause stomach pain and hemorrhoids.
Patients with gastric ulcer, tuberculosis, high blood pressure, toothache, sore throat, eye disease, rhinitis, hemorrhoids, bloated, etc. should eat with caution.
Internationally, it is common practice to grade peppers based on their spicyness.
Spicyness is generally graded using the Scoville method.
The basic principle of this method is to prepare a certain amount of capsaicin extract from a certain amount of pepper, and by continuously replacing the extract until no spicy taste can be obtained, the replacement multiple is the unit of spicy degree.
The more water you need to replace the pepper, the more spicy it is.