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Nutrition from Chili pepper

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Chili pepper is nutritious food, but few know the Nutrition from Chili pepper. Today’s article https://nutritionfromfood.com will answer this.

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Information on Chili pepper:

Chilli comes from the Americas; Today it is grown around the world and is used for spices, vegetables, and medicines.

The soil for growing chillies must choose a clear and bright spot. After clearing the soil, dig up a layer about 2-3 feet deep (as deep as possible because the root of the chilli is 70-80 cm deep), smash the soil, pick up pebbles and weeds and make a reed to grow. Each larvae is about 1-1.2 m in length, at 15-20 cm in length (in rainy season or in lowland areas it can be raised 50-60 cm high to avoid waterlogging). Between the two cages have a width of 30 cm. Organic fertilizers such as: green manure, ash trash, ash, cattle manure, sewage sludge, ash mixed with soil and compacted for sowing. Can add 0.8 to 1 kg of lime per 10 m2 to have more chilli. If planting peppers in the pots should be smashed with land ashes, stools for planting.

After sowing about 4 months (ie 3 months after planting the seedlings), the fruit can be picked. Chillies produce fruit throughout the year and are picked in several stages. Chilli fruit can be green or ripe red. After each harvest, the fertilizer and rooting, one month later will pick the next. Each month one can give 150-300 grams of fresh chilli to eat fresh, pickled vinegar, chili powder, chili sauce. After many harvesting, the barren plants must be removed to grow new saplings. However, it is not advisable to plant two seasons of chilli per hectare because the plant will be diseased and yield less, thus rotating the other crops.

Nutrition from Chili pepper

Nutrition from Chili pepper

Chili Pepper has high levels of vitamins and minerals. Only 100 grams (% of recommended daily dose – RDA) 240% vitamin C (Ascorbic acid), 39% vitamin B-6 (Pyridoxine), 32% vitamin A, 13% iron, 14% 7% potassium, but no cholesterol.

Nutrition from Chili pepper

Benefits from chili pepper:

Helps relieve pain

Capsaicin in peppers also has analgesic and is associated with anesthetic. According to researchers at Harvard University, capsaicin can be used as a pain receptor without affecting the nerves.

This is an explanation why many pharmaceutical companies today use chili extract to take painkillers to make anesthetics for surgical patients, caesarean section … In addition, people also use capsaicin to make creams For chronic osteoarthritis, muscle spasm and back pain.

Improves blood circulation

The circulatory system in our body is often clogged by high fat diets and sedentary lifestyles. However, regular consumption of chili will help detoxify blood and reduce cholesterol, help clean blood vessels. Some people also use chili tea to restore the patient heart attack.

Fight the flu

Chilli is good for the immune system, just eating a little peppers or pepper also makes you sweat. This helps you to clean your body and fight the flu. Chili also helps reduce chest tightness and protect against inflammatory diseases in the respiratory tract.

Helps sleep

Australian scientists have found a group of volunteers sleeping more easily when they eat spicy chili. Every day 25 volunteers are fed about 30g of chili / person. As a result, they slept deeper and lasted an average of 30% more sleep than those who did not.

Loss weight

Through research, scientists have shown that the spicy ingredient of chilli (capsaicin) is very potent in producing heat, which has the effect of spreading and burning fats and burning more calories right after meals. eat.

In addition, this substance helps increase the rate of metabolism in the body, make sense of satiety and thereby help users lose weight effectively. When the body absorbs spicy chili, the brain enhances its activity, promoting the transport of the nervous system, causing the kidneys to secret the body. When the kidneys secretes fat, that’s why chili has the potential to reduce fat.

People should not eat chili

– People who suffer from cardiovascular and cerebrovascular diseases, high blood pressure, chronic bronchitis should not eat it because capsaicin in chili will accelerate the blood circulation, causing the heart to beat faster. People who suffer from the above-mentioned diseases that eat a lot of spicy foods in the long run will most likely lead to acute heart failure.

– People with chronic gastritis, peptic ulcer should not eat chili because it can be swollen mucus, increased gastric mucus, affect the recovery of digestive function.

– People with chronic cholecystitis tend to stimulate gastric acid secretion, which makes the gallbladder more serious.

– People who are suffering from hemorrhoids will eat anorexia. In addition, chili also causes constipation and makes the hemorrhoids more serious and difficult to treat.

– People with pinkeye, corneal inflammation and chills will make these diseases more serious. Pregnant women and newborns who eat spicy foods will cause the baby to be affected when breastfeeding.

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