Ingredients that reduce spiciness by enhancing red pepper and use crispness and sweetness
Bell peppers and paprika are also known as sweet peppers as better varieties of existing peppers.
Bell pepper is a food ingredient that reduces the spiciness of red pepper and preserves the crispness of the flesh. Since the edible part is thicker than red pepper, adding it to cooking can bring out a richer texture. The darker the colour, the richer the nutrients.
Paprika has once again enhanced green pepper, eliminating the spicy taste and enhancing the sweetness. It is a product that makes the flesh thicker to improve the crunchy texture.
The difference between paprika and bell pepper can be seen as the relationship between red pepper and cucumber pepper.
There is not much difference between green pepper and paprika. To put it bluntly, the word bell pepper comes from the French word ‘Piment’, and paprika comes from the Dutch word ‘Paprika’.
There are green bell peppers and red bell peppers (red bell peppers). Compared to red bell peppers or paprika, green bell peppers have a stronger aroma and contain more substances such as iron and organic matter.
100g of red bell pepper contains half the recommended daily intake of vitamin A for an adult and approximately 3 times the daily intake of vitamin C for an adult.
It contains a substance called lycopene, which gives it its red colour. This ingredient helps prevent active oxygen production in the body. In addition, red bell pepper contains a large amount of antioxidants such as lutein, beta-carotene, and zeaxanthin.
The component that gives pepper its bitter taste is pyrazine. Pyrazine purifies the blood and prevents cerebral thrombosis and myocardial infarction.
Depending on the color of paprika, the nutrient content is also different.
Red paprika contains more than twice as much beta-carotene than paprika of other colors, so it strengthens immunity and has anti-cancer effects. It also contains folic acid and iron, so it is good for preventing anemia and also good for brain development.
Yellow paprika is very sweet and has a stress-relieving effect. It is also rich in lutein, which is good for the eyes and has an effect on preventing eye diseases. It also has an anti-aging effect.
Orange paprika is good for atopic dermatitis, whitening, removing freckles, blemishes, and preventing melanin pigment, so it is good for skin care.
Green peppers are often used in stir-fries because it is not easy to destroy their vitamins when heated.
Paprika loses its nutrients easily when cooked at high temperatures. It is best lightly fried or eaten raw.
