What are the nutritional value and edible efficacy of green pepper? Is there a male or female in green pepper? how to tell?

Green pepper, also known as "persimmon pepper", is a vegetable that people often eat in summer and autumn; it is green in color, crisp and tender in taste, and tastes fragrant. It is a refreshing delicacy whether stir-fried or mixed with salad. Potted plants can be used, and the method of potted chili peppers is relatively simple.

Green pepper is the vegetable with the most vitamins An and K, and is rich in iron, which contributes to hematopoiesis. Vegetables that contain more vitamin B than tomatoes and more vitamin C than lemons. Deep frying can improve the efficacy of vitamin A, but the frying time should not be too long. It is suitable for quick frying or deep frying.

Vitamins An and C can enhance the body's resistance, prevent heatstroke and promote resilience, so you can eat more green peppers in summer, which can promote fat metabolism, prevent cholesterol from attaching to blood vessels, and prevent symptoms such as arteriosclerosis, hypertension and diabetes.

Green pepper contains silicon element that promotes the growth of hair and fingernails. it can strengthen nails and nourish hair roots, and purify the lacrimal glands and sweat glands of the human body.

In addition, the active ingredients of green pepper can promote the metabolism of melanin and have curative effect on black spots and freckles. The carotene and vitamin D contained in it can improve skin resistance and prevent blisters and rashes.

Green pepper is also learned.

The one with four bumps at the bottom is the female sweet pepper (Female), and the bottom with three bumps is the male sweet pepper (male).

The female sweet pepper is full of seeds, but it is sweet and suitable for eating raw. If the male sweet pepper is cooked, it is suitable to be fried.