Chili peppers that produce spiciness are divisive, but in fact, they are vegetables rich in nutrients such as vitamins. Chilies can be eaten raw or added to dishes, among other uses. I have looked into the benefits of chili peppers.

Chili peppers are as rich in vitamin C as fruits. According to the national standard food composition table, 100g of green chili peppers contains 43.95mg of vitamin C. It is known that the vitamin C content in chili peppers is about 20 times that of apples and three times that of tangerines.

Vitamin C is good for its antioxidant function, relieving fatigue, and strengthening immunity. Originally, vitamins are sensitive to heat and easily lost during cooking, but the vitamin C contained in chili peppers is not significantly lost even after cooking. This is because capsaicin, the spicy component of chili peppers, prevents the oxidation of vitamin C. In addition, chili peppers are rich in vitamin B, which helps with digestion and absorption of food, promotes metabolism, and maintains normal function of the brain and nervous system.

Chili peppers are also effective for dieting. The abundant capsaicin in chili peppers stimulates and activates beige fat. The body contains white, brown, and beige fat. Among these, brown fat functions to burn energy and prevent obesity. Beige fat performs functions similar to brown fat in certain situations. Eating spicy foods activates both beige and brown fat.

Sweating when eating spicy food is also a phenomenon that occurs during the process of beige fat burning energy and generating heat. However, eating too many spicy peppers can irritate the stomach and intestines, causing diarrhea, and may impair liver function, so caution is advised.

The nutritional content of chili peppers varies depending on their color. Green chili peppers, which are unripe, contain less spiciness but are rich in beta-carotene, which is good for eye health. Red chili peppers are abundant in flavonoids, antioxidants that help prevent oxidation of brain cell membranes and may aid in preventing dementia.

Meanwhile, when choosing delicious chili peppers, you should carefully examine their appearance. According to the Rural Development Administration, young peppers should have a uniform shape, a smooth surface, and a rich dark green color. Except for small chili peppers, the peppers are fresh and tasty if the fruit skin is resilient when pressed.

It is better to avoid peppers with dried stems, as they may be old after shipping. Also avoid peppers with blackened stems or blackened pepper seeds. When preparing peppers, remove the stems first, then wash thoroughly under running water to remove residual pesticides, dirt, and other impurities. For storage, do not wash the peppers; instead, wrap them well in newspaper or kitchen towels, place them in a plastic bag, and store in the refrigerator. This way, they can be kept for about five days.

===================

They say chili pepper seeds are also full of nutrients.

Always make sure to take chili peppers when they are available at the cafeteria.

I tend to eat quite a lot even at home.

My father eats two Cheongyang peppers with every meal.

Mom said that because Dad ate Cheongyang chili peppers, he probably won't catch a cold lololol

They say that peppers are also rich in vitamins..

There are so many different types.

It's also nice to pick and eat.