Scrambled Eggs with Bell Peppers

Sweet peppers are bell peppers, a food that many people like to eat, mainly because they have a crisp taste and are not particularly spicy. There are many ways to eat bell peppers. For example, you can pair them with eggs to make food like scrambled eggs with bell peppers. So, what is the specific method of making scrambled eggs with bell pepper? Here I will introduce to you the method of making scrambled eggs with bell peppers and its nutritional value!

1. How to make scrambled eggs with sweet pepper

1. Break the bell pepper into small halves.

2. Beat the eggs.

3. Cut the ginger into small pieces.

4. Add eggs when the oil is hot. Do not fry the eggs too finely or too cooked.

5. Pour into a bowl and set aside.

6. Add the remaining oil from the scrambled eggs, ginger slices and bell peppers.

7. Add soy sauce and salt and continue stir-frying.

8. When the bell peppers become soft, their color becomes darker.

9. At this time, you can put in the eggs, fry them until they are loose, and then you can serve.

10. A plate of delicious bell pepper eggs is ready.

2. Nutritional value of bell peppers

Green peppers are rich in vitamin C, vitamin A, vitamin B6, folic acid and potassium. Every 100 grams of sweet pepper contains 92.2% water, 0.9 grams of protein, 0.2 grams of fat, and 6.4 grams of carbohydrates, providing 113.0 kilojoules of calories. The nutritional content of bell peppers eaten raw and cooked is almost the same. The nutritional content of different varieties of bell peppers varies slightly.

Green peppers contain antioxidant vitamins and trace elements, which can enhance people's physical strength and relieve fatigue caused by work and life pressure.

It is rich in vitamin C and vitamin K, which can prevent and treat scurvy, and has an auxiliary therapeutic effect on bleeding gums, anemia, and fragile blood vessels.

3. Nutritional value of eggs

The main components of egg protein are ovalbumin and ovioglobulin, which are needed for infant growth. They have a similar composition to human protein, a high absorption rate, and can nourish the heart and calm the mind, as well as nourish yin and moisten dryness. Egg white clears the lungs and relieves sore throat, clears away heat and detoxifies; egg yolk nourishes yin and blood, moistens dryness and extinguishes wind, strengthens the spleen and stomach. It can be used to treat insomnia, dry cough and hoarseness, decreased milk or dizziness caused by blood deficiency, night blindness, physical weakness after illness, malnutrition, fetal movement disorder, postpartum thirst, diarrhea, diarrhea or indigestion caused by children eating too much grain and sugar. It is an ideal food for the elderly, children, pregnant women and sick patients.