Green pepper 青椒 （ qīng jiāo ）
Classification: Capsicum genus in the Solanaceae family
Calories: 30kcal/100g
Nutritional Value: Antipyretic, analgesic, cancer-preventive, lipid-lowering, and weight-reducing properties
Not Suitable for: Individuals with eye diseases, esophagitis, gastroenteritis, gastric ulcers, or hemorrhoids should consume less or avoid consumption.
Introduction: Green peppers have thick and crispy flesh, rich in vitamin C. Green peppers contain approximately 93.9% water and about 3.8% carbohydrates, while ripe red green peppers can contain up to 460 milligrams of vitamin C. They can be enjoyed raw, stir-fried, boiled, used as stuffing, pickled, or processed into preserves. When cooking dishes with green peppers, it is important to control the heat and use high heat for quick stir-frying to minimize the loss of vitamin C. Eating green peppers together with bitter gourd can provide more comprehensive nutrient absorption, as well as beauty-enhancing, skin-nourishing, slimming, and health benefits. Consuming green peppers with hollow-stem vegetables like water spinach has blood pressure-lowering, pain-relieving, and anti-inflammatory effects. Eating green peppers with meat can promote digestion and nutrient absorption. Combining green peppers with eel not only enhances taste but also helps lower blood sugar levels.