Peppers generally contain more vitamin C, iron, calcium, phosphorus, and B vitamins than oranges. For example, 100 grams of fresh red chili peppers contain 144 milligrams of vitamin C, ranking first among fresh vegetables. Abundant vitamin C can control heart disease and coronary artery hardening, and lower cholesterol. The content of beta-carotene in chili peppers is 1390 micrograms, making it one of the best sources of carotenoids, lutein, zeaxanthin, and beta-zeaxanthin, which are among the most effective antioxidants. They can keep the respiratory tract clear and prevent colds and flu.
The spicy sensation that comes from biting into a red chili pepper stimulates the brain to release endorphins, a chemical substance that can alleviate pain and produce a mild sense of pleasure. Recently, chili peppers have been used to treat severe headaches associated with migraines, and the results have been very good.
Not only is chili pepper useful for people with cold and flu symptoms, it also seems to help regulate blood lipid levels. Research abroad has shown that after mice consume food rich in chili peppers, the levels of triglycerides and low-density lipoproteins (commonly known as bad cholesterol) in their blood decrease significantly. Chili peppers contain a special substance that can accelerate metabolism to burn body fat, thereby aiding in weight loss. This substance can also promote hormone secretion and have excellent skin care and beauty effects.
Although chili peppers contain abundant vitamin C, it is easily destroyed because vitamin C is heat-sensitive. During cooking, a large portion of vitamin C will flow into the soup or be destroyed, especially when using copper utensils, so it is advisable to avoid using copper cookware as much as possible.
Despite the many benefits of eating chili peppers, it is important to consume them in moderation. It is recommended to consume 100 grams of fresh chili peppers or 10 grams of dried chili peppers each time. Consuming too much can harm the body. Excessive capsaicin can strongly stimulate the gastric mucosa, causing stomach pain, diarrhea, and burning pain in the anus, and can also induce gastrointestinal diseases and cause bleeding in hemorrhoids. In addition, people with conditions such as excessive internal heat, high blood pressure, pulmonary tuberculosis, pharyngitis, esophagitis, gastritis, gastric ulcers, and hemorrhoids should eat chili peppers in moderation or avoid them altogether.
