Red pepper is one of the pepper plant fruits, which is famous for its spicy taste. They are associated with bell peppers and tomatoes and are better known as Capsicum annum.
Chili peppers were initially used as spices or food in various foods, spices, sauces, usually cooked, dried, and powdered. Capsaicin is an active ingredient in red pepper that is responsible for the spicy taste. This has many benefits for their health.
Nutritional value of red pepper:
Raw chili peppers are mainly composed of water (88%) and carbohydrates (9%). The table below shows the primary nutrients of 100 grams of pepper:
- 40 calories
- Water 88%
- 9 grams of protein
- 8 grams of carbohydrates
- 3.5 grams of sugar
- 1.5 grams of fiber
- 0.4 grams of fat
- Saturated fat (0.04 g)
- 0.02 g of monounsaturated cherries
- 0.24 g of unsaturated fat
- Omega 3 10.0 grams
- Omega 6 0.23 g
- Trans fat
Vitamins and minerals in red pepper:
Chili peppers are rich in various vitamins and minerals, but their daily consumption is tiny because they are eaten only in small amounts.
Chili peppers are rich in vitamin C. Vitamin C is a powerful antioxidant that is important for wound healing and immune function.
A member of the B family of vitamins, some of which have essential functions in energy metabolism.
Also known as phylloquinone, it is essential for blood clotting and bone and kidney health.
Essential nutrients that perform various body functions and adequate potassium intake can reduce the risk of heart disease.
Copper is an essential element in the discovery of antioxidants that are important for strong and healthy bones.
Chili is rich in beta carotene, which is converted to vitamin A in the body.
Herbal ingredients in red pepper:
Chili peppers are a rich source of spicy capsaicin. They also have very high carotenoid antioxidants that have been associated with numerous health benefits.
The carotenoids in red pepper are the leading cause of its redness and often make up more than 50% of the total carotenoids. Its potent antioxidant properties may be anti-cancer.
The main carotenoid antioxidant in red pepper is 38-37% of the total carotenoid content.
Most chili peppers are high in lutein and decrease as lutein levels mature. High lutein intake is associated with improved eye health.
Responsible for the spicy taste and many of their health effects.
It is an antioxidant also known as synaptic acid and has various potential health benefits.
Like synaptic acid, ferulic acid is an antioxidant that may help protect against various chronic diseases. The antioxidant content of mature red pepper is much higher than that of unripe (green) pepper.
Properties and benefits of chili red pepper:
Strengthen the immune system
Chili peppers are known to boost the immune system due to their high content of vitamins, especially vitamins A and C. Vitamin A is essential for supporting mucous tissues, including the respiratory tract, urinary tract, and gastrointestinal tract.
These systems are the body’s primary defenses against infections and germs. Vitamin C helps build and maintain connective and vascular tissues and ensures proper strength and circulation in the body.
Capsaicin raises your body temperature. This production of heat requires an increase in metabolism. Eating chili peppers may increase your metabolism and burn more calories.
Increase heart health
Capsaicin helps lower cholesterol and triglycerides, which reduce the risk of blood clots and reduce the risk of heart attack, stroke, or fatal blood clots.
Eliminates widespread inflammation
Capsaicin is a potent anti-inflammatory agent that inhibits specific peptides in the body that cause irritation and inflammation.
Inflammatory reactions usually cause pain, such as arthritis, headache, sinus pressure, and joint pain. Capsaicin calms these reactions and reduces pain.
It is rich in vitamins and minerals.
Chili peppers are rich in vitamins A, C, B, and E (a powerful antioxidant that protects the body against free radicals).
It also contains potassium (suitable for maintaining cell health, proper hydration, and blood pressure), iron (effective in maintaining proper oxygen levels), manganese (helps form the body’s antioxidant reactions), magnesium (for proper nerve and muscle function ). Regulates blood sugar and protein synthesis).
Help treat diabetes
Research has shown that eating foods containing chili peppers can be very beneficial for people with diabetes. Red pepper reduces the amount of insulin needed to digest food, converted to overall blood sugar levels, which also helps lower liver pressure. Even adding a small amount of pepper to your diet can lead to a gradual but dramatic improvement in your health.
Consumption of red pepper causes better absorption of iron in the body and is very useful for anemia.
The colorless capsaicin in pepper lowers blood cholesterol and reduces the severity of pain symptoms in the body. It has antioxidant and antibacterial properties.
Reduce the intensity of pain signals
Pepper powder is useful for relieving toothache, shingles, osteoarthritis, psoriasis, and other chronic pain types and acts as a sedative. Consumption of red pepper causes partial burning itching, but its side effects soon disappear.
One of the essential properties of red pepper is its anti-bleeding properties. In some parts of the world, pepper is used to prevent bleeding in emergencies.
Heal wounds and injuries.
Another fantastic feature of pepper is its anti-inflammatory effect that heals any injuries and wounds.
To digest food
Consumption of red pepper helps in better digestion of food in the stomach.
Decreased appetite and weight loss
Red pepper is effective in reducing appetite and is used in slimming diets.
Red pepper has antispasmodic properties and is very effective in jaw locking cases. It is useful for all spleen and pancreas and for relieving muscle cramps known as stretching.
Adding some red pepper powder to food is useful to prevent constipation because it stimulates smoked intestines.
Consumption of high dose red pepper has a beneficial and rapid effect in curing colds.
Relieve severe cough
Red pepper virtually eliminates impurities and respiratory diseases, eliminates excess impurities, and relieves cough.
Get rid of chronic bronchitis.
Red pepper is the best medicine for the lungs and prevents chronic bronchitis and emphysema.
If people with asthma are not allergic to red pepper, consuming it can improve people’s choking attacks with the disease.
Treatment of dysentery
Red pepper is the best useful stimulant for treating simple diarrhea and dysentery.
Garlic red pepper gargle is very useful for throat disinfection.
Chili pepper is anti-congestion and is useful for relieving acute congestion in pneumonia. It also helps to dissolve blood clots.
Red pepper increases blood flow to the scalp and hair growth.
Consumption of red pepper in pregnancy and lactation:
Mothers shouldn’t consume red pepper during pregnancy and a few months after delivery because, after the birth of the baby, it can not digest this food that is transferred from breast milk to it, and gradually after the growth of its gastrointestinal tract, because it can help digestion of such foods.
Side effects of chili pepper:
In general, hot peppers should not be consumed by a person suffering from the mucous membranes’ inflammatory problems, especially gastrointestinal disorders such as acid reflux or gastric ulcers. Still, the side effects of hot peppers are not limited to the gastrointestinal tract. The biologically active pepper elements, depending on health or allergies, can affect the mouth, eyes, skin, and other systems and organs.
Harmful to hemorrhoids and hemorrhoids
As a general rule, all processed foods are harmful to hemorrhoids.
Stimulates the stomach and worsens gastritis
Capsaicin and other hot peppers stimulate the mucous membrane and come into direct contact. Eating large amounts of hot peppers can worsen gastritis and cause nausea, vomiting, and diarrhea. Pepper is also harmful to people with stomach ulcers.
It causes heartburn and worsens acid reflux.
Hot peppers cause heartburn and gastric acid reflux. This irritates the gastric mucosa and causes the stomach mixture to go further into the esophagus, resulting in a burning sensation in the heart.