[Real Food] Why You Shouldn't Throw Away Pepper Seeds

[Real Food] Why You Shouldn't Throw Away Pepper Seeds

 

[Real Food] McDonald's recently launched a burger featuring pearl peppers, which received a favorable response. This is thanks to Koreans' unusual preference for the flavor of peppers.

 

Koreans consume one of the highest levels of chili peppers in the world, making it a nearly indispensable ingredient in Korean cuisine. Its peak season is from June to November.

 

While primarily used to add spiciness to food, green chili peppers are also rich in vitamins. Among them, they contain more vitamin C than most fruits. According to the Ministry of Food and Drug Safety's Food and Nutrition Facts, 100g of raw green chili peppers contain 43.9mg of vitamin C. This is about twice that of tangerines and eight times that of tomatoes. This amounts to 43.5% of the recommended daily intake (100mg).

 

Two to three green peppers provide the entire recommended daily intake. In particular, capsaicin, which gives peppers their spicy flavor, prevents vitamin C from oxidizing easily, resulting in less loss during cooking than other vegetables.

 

 

It is also rich in antioxidants. .

 

According to the Rural Development Administration, antioxidant substances such as carotenoids and flavonoids in peppers play a positive role in brain cell function.

These nutrients are abundant in chili seeds. They also contain 23-29% unsaturated fatty acids. When eating chili peppers, removing the seeds or removing them entirely before cooking significantly reduces their nutritional value.

 

Researchers at the Jeonbuk Agricultural Research and Extension Services discovered the anticancer properties of red pepper seeds in 2013. Their findings revealed that red pepper seeds possessed anticancer properties, killing over 60% of stomach and colon cancer cells.

 

Recently, a study has shown that red pepper seeds activate memory cells in the brain and prevent damage. Researchers at Daejeon University discovered that the luteolin component of red pepper seeds activates hippocampal cells and suppresses neurotoxicity. These effects were significantly greater in red pepper seed extract than in the red pepper itself.

 

Peppers are healthiest when eaten whole and raw, if possible. 

 

If you're using chili peppers in your cooking, it's best to add them just before turning off the heat. This will minimize the destruction of vitamin C.

 

An ingredient that goes well with chili peppers is anchovies.

 

When cooked with anchovies, the iron in the peppers helps the anchovies absorb calcium.

 

This is why chili peppers are added to stir-fried anchovies.

When purchasing, carefully inspect the stem. If the stem appears dry or black, it may be old since it was shipped.

Select green peppers with smooth, deep green skins. Cheongyang peppers with slightly soft skins are less spicy. When preparing peppers, first remove the stems and rinse them under running water.

 

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I have green chili peppers, cucumber peppers, and crunchy peppers.

I like chili peppers because of their spicy flavor, but I eat them with the seeds.

It's full of good things

 

 

When I wash my chili powder, I ask them to keep the chili seeds separately.

If you add red pepper seeds when making kimchi,

It has a savory taste and the kimchi has a refreshing taste.

 

Whether it's raw pepper seeds or used to make kimchi

You're eating it often, so you're doing very well.