2023-06-20 06:01:35
Key Ingredient Capsaicin…Helps the growth of lactic acid bacteria in kimchi, blood vessel wall cells
Input 2023.06.20 15:01 Number of views 2,105 Input 2023.06.20 15:01 Number of views 2,105 The optimum storage temperature for green pepper is 7℃, so if stored at too low a temperature, the inside tends to turn black. [사진=클립아트코리아]
Red pepper accounts for the largest cultivation area and production among all vegetables in Korea. In particular, green peppers are a representative food that is eaten raw with the skin on, and these days, with the expansion of vinyl houses, they are coming out regardless of the season. Common green peppers, spicy cheongyang, stewed Kwali, and cucumber-flavored peppers that are not spicy and have a lot of water are mainly cultivated. Let’s learn regarding green pepper once more.
◆ Capsaicin + flavonoid + vitamin B synergistic effect… help with brain activity
Red pepper has a synergistic effect of capsaicin, a spicy ingredient, and flavonoids, an antioxidant. It slows down the oxidation of brain cell membranes, which are prone to bad active oxygen in the body, and acts to maintain normal cells for a long time. Abundant B vitamins play a role in maintaining the function of the brain and nervous system by raising the metabolism (National Institute of Agricultural Sciences). These ingredients create a synergistic effect to activate the brain to help with memory, cognitive function, and even prevent dementia.
◆ Rich in vitamin C with little loss even when heated… Immunity, protecting the body’s normal cells
According to the National Standard Food Composition Table, the vitamin C content of green pepper is 43.95mg/100g, which is as high as fruits. In particular, because of capsaicin, a spicy ingredient in red pepper, it is not easily oxidized, so the amount of loss during cooking is less than that of other vegetables. Vitamin C acts to slow down cell damage as well as immunity. It also contains protein, dietary fiber (fiber), calcium, phosphorus, iron, sodium and potassium. Green peppers are low in pungency but high in carotene, so they have high nutritional value.
◆ Key ingredient Capsaicin… Helps the growth of lactic acid bacteria in kimchi, blood vessel wall cells
When capsaicin of red pepper is ingested, a lot of ‘calcitonin gene-related peptide (CGRP)’ material comes out at the end of the sensory nerve due to the stimulation, which has a good effect on the cells of the blood vessel wall. Capsaicin helps the growth of lactic acid bacteria, so it has a synergistic effect with kimchi. Lactic acid bacteria in kimchi activate intestinal movement, have antibacterial action, and improve vitamin production.
◆ Normal Green Pepper vs Cheongyang Pepper vs Gwali Pepper
Normal green peppers have relatively little spiciness, while Cheongyang is a variety with a spicy taste and savory taste unique to red peppers. Kwari pepper has a crumpled surface and soft flesh, and is mainly used for stewing. Cucumber-type peppers have a weak spicy taste and good taste and aroma, so they are good for raw food.
Green peppers are uniform in shape, have a smooth surface, and have a dark green color. With the exception of Kwari peppers, the skin should be elastic when pressed. In the case of Cheongyang pepper, the slightly softer skin is less spicy. It is best to avoid dried tops as they may be old following shipment.
◆ How to remove seeds, shred, and store red pepper?
When removing the seeds of a red pepper, first cut off the top part. Then, rub the red pepper lightly with the palm of your hand, and the seeds inside come out. When shredding the red pepper, cut it lengthwise, remove the seeds, spread it wide, and slice it. The proper storage temperature for green pepper is 7℃, so if stored at too low a temperature, the inside tends to turn black. In order to keep it for a long time, it is better to wash it, dry it, cut it into pieces, and put it in a container.
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