PepperㅣSource: Getty Image Bank
Peppers are a versatile food. Green peppers are eaten raw, and red peppers are dried and powdered or soaked in intestines. Peppers are not only highly utilized, but are also rich in various nutrients, which are beneficial to health.
It is especially rich in vitamin A and beta-carotene, a precursor of vitamin A. Each 100g of red pepper contains 129RE of vitamin A and 772μg of beta-carotene. Red pepper contains more vitamin A, and 100 g of red pepper powder contains 3,440 RE of vitamin A and 20,640 μg of beta-carotene.
Vitamin A functions to keep mucosal cells in the eyes, mouth, stomach, and respiratory tract healthy. This has the effect of increasing resistance to various microbial infections and enhancing immunity. Beta-carotene, which is converted to vitamin A in our body, acts as a natural antioxidant that can prevent cancer and heart disease. Vitamin A is fat-soluble, so it is more resistant to heat than water-soluble vitamins.
Red peppers are also high in vitamin B1 and vitamin C. 100g of red pepper powder contains 0.4mg of vitamin B1, and 100g of green pepper contains 170mg of vitamin C. Vitamin B group contained in red pepper helps the digestion and absorption of carbohydrates and proteins, promotes metabolism, allows the brain and nervous system to function normally, and helps relieve fatigue. The vitamin C content in red pepper is 20 times that of apples and 2 to 3 times that of tangerines. In addition, capsaicin, a spicy component of red pepper, prevents oxidation of vitamin C, so the amount of vitamin C lost during cooking is less than that of other vegetables.
Capsaicin is a type of alkaloid, and thanks to this ingredient, eating red pepper improves blood circulation and warms the body. When capsaicin enters the blood, it excites sensory nerves and activates sympathetic nerve activity to secrete noradrenaline (norepinephrine). Through this, brown adipose tissue is activated and heat is generated in the body. Unlike white fat, which causes obesity, when brown fat is activated, fat and blood sugar are consumed to generate heat and promote calorie consumption. Eating red pepper can have a positive effect on weight loss by actively consuming energy.
In addition, eating red pepper stimulates the secretion of gastric juice, stimulates appetite and promotes digestion. It is also known to directly inhibit the growth of Helicobacter pylori, which causes gastritis. However, this is an effect that appears when eaten in moderation. Eating only 3 green peppers a day is enough to meet the daily vitamin intake recommendation. If you eat a lot of red pepper even though you can tolerate the spicy taste, be careful as capsaicin stimulates the stomach and intestines and can cause abdominal pain and diarrhea.
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