Bell peppers evolved from chili peppers native to the tropical regions of Central and South America in North America. Through long-term cultivation, domestication, and artificial selection, characteristics such as increased fruit size, thicker flesh, loss of pungency, and an increased number of carpels and locules were developed in the fruit.
Stir-fried Bell Eggs
Bell peppers belong to the Plant Kingdom, Dicotyledoneae class, Asteridae subclass, and Solanaceae family. The fruit is a berry. It has many aliases, such as large pepper, lantern pepper, and sweet pepper. Because it bears sweet berries, it is also called sweet pepper or capsicum. It is an annual or perennial herbaceous plant, characterized by its large fruit, which is mildly pungent or not pungent at all, and is used as a vegetable rather than a condiment. Due to its vibrant green color and newly cultivated varieties in red, yellow, purple, and other colors, it can not only be a dish on its own but is also widely used as a side dish. Bell peppers evolved from chili peppers native to the tropical regions of Central and South America in North America. Through long-term cultivation, domestication, and artificial selection, characteristics such as increased fruit size, thicker flesh, loss of pungency, and an increased number of carpels and locules were developed in the fruit. It was introduced to China over 100 years ago and is now widely cultivated throughout the country.
Health Benefits of Bell Peppers
1. Antipyretic and Analgesic: Bell peppers are pungent and warm in nature. They can lower body temperature through sweating and relieve muscle pain, thus possessing a strong antipyretic and analgesic effect.
2. Cancer Prevention: Capsaicin, the active component in bell peppers, is an antioxidant that can inhibit the metabolism of related cells, thereby terminating the carcinogenic process of cell tissues and reducing the incidence of cancer cells.
3. Appetite Stimulant and Digestive Aid: The strong pungent flavor of bell peppers stimulates the secretion of saliva and gastric juice, increasing appetite, promoting intestinal peristalsis, and aiding digestion.
4. Lowering Lipids and Weight Loss: The capsaicin in bell peppers can promote the metabolism of fat, prevent fat accumulation in the body, and is beneficial for lowering lipids, losing weight, and preventing diseases.
5. Prevention of Scurvy: It is rich in vitamin C and vitamin K, which can prevent scurvy and has an auxiliary therapeutic effect on bleeding gums, anemia, and fragile blood vessels.
6. Dispelling Cold and Dampness: Most people feel that after eating pungent bell peppers, their heart rate increases and skin blood vessels dilate. Therefore, in Traditional Chinese Medicine, its view is the same as that of chili peppers, with the functions of warming the middle jiao, lowering qi, dispelling cold, and removing dampness.
Precautions for Eating Bell Peppers
1. Bell peppers are rich in vitamin C. When cooking, pay attention to controlling the heat. Use the method of high-heat stir-frying, and do not heat for too long to avoid excessive loss of vitamin C.
2. Patients with eye diseases, esophagitis, gastroenteritis, gastric ulcers, or hemorrhoids should eat less or avoid them. At the same time, people with heat-related illnesses, yin deficiency with fire flourishing, hypertension, or tuberculosis should consume them with caution.
3. Patients with nephritis should not eat bell peppers.
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