Can I eat green peppers during confinement?

For pregnant women, their bodies are often in a very fragile period after giving birth and need a period of recuperation. Whether in terms of living habits or food choices, they should pay special attention to avoid catching cold and the possibility of postpartum complications. Many doctors recommend that mothers eat more light and nutritious foods during the confinement period. So can you eat green peppers during confinement?

You can eat green peppers appropriately during the confinement period. Green peppers are suitable for stir-frying, mixing and sautéing. When cutting green peppers, dip the knife in cold water first so that it won’t be too irritating to your eyes. Stir-frying quickly over high heat can keep the green peppers' original color and flavor.

Chili peppers are spicy and hot in nature, and enter the heart and spleen meridians. It has the effects of warming the middle and dispelling cold, stimulating appetite and aiding digestion.

Indications: abdominal pain caused by cold stagnation, vomiting, diarrhea, frostbite, spleen and stomach deficiency, colds and flu, etc. Green peppers can enhance people's physical strength and relieve fatigue caused by work and life pressure. Its unique taste and the capsaicin it contains can stimulate the secretion of saliva and gastric juice, increase appetite, help digestion, promote intestinal peristalsis and prevent constipation. It can also prevent and treat scurvy, and has an auxiliary therapeutic effect on bleeding gums, anemia, and fragile blood vessels.

Most people will feel that after eating spicy green peppers, their heartbeat will accelerate, skin blood vessels will dilate, and they will feel warm. Therefore, Chinese medicine’s view on it is the same as that of chili peppers, saying that it can warm the middle and lower qi, dispel cold and remove dampness.

1. Antipyretic and analgesic: Pepper is pungent and warm, and can lower body temperature by sweating and relieve muscle pain, so it has a strong antipyretic and analgesic effect.

2. Cancer prevention: Capsaicin, the active ingredient of pepper, is an antioxidant that can block the metabolism of related cells, thereby terminating the cancerous process of cell tissues and reducing the incidence of cancer cells.

3. Increase appetite and help digestion: The strong spicy taste of pepper can stimulate the secretion of saliva and gastric juice, increase appetite, promote intestinal peristalsis, and help digestion.

4. Lowering fat and losing weight: The capsaicin contained in peppers can promote fat metabolism, prevent fat accumulation in the body, and is beneficial for lowering fat , losing weight and preventing diseases.

Edible value

The flesh of green peppers is thick, crisp and tender, and rich in vitamin C. The green fruit contains about 93.9% water and 3.8% carbohydrates, while the ripe red fruit contains up to 460 mg of vitamin C. It can be eaten cold, stir-fried, boiled, used as stuffing, pickled, and processed into cans and preserves.