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从南到北,随着川菜和麻辣火锅在各地流行,吃辣椒的人越来越多。除了辣味会对感官产生刺激,营养丰富外,还因为辣椒的不同表现形式会给人带来不同的味觉感受。鲜辣椒维C居蔬菜之首,适合快炒鲜辣椒中含有丰富的β胡萝卜素、叶酸、镁及钾,每百克鲜辣椒含维生素C高达198毫克,是蔬菜里最高的。烹调时优先选择鲜辣椒,其辣椒素含量较低,“火力”也没那么旺,可与任何食材混搭,比如尖椒炒肉、尖椒炒鸡蛋等。
From south to north, with Sichuan and spicy hot pot popular in various places, more and more people eat peppers. In addition to spicy sensory stimulation, nutrient-rich, but also because of the different forms of pepper will give people a different taste experience. Fresh chili Victoria C first in the ranks of vegetables, fried fried peppers are rich in β-carotene, folic acid, magnesium and potassium per 100 grams of fresh pepper with vitamin C up to 198 mg, is the highest in vegetables. Priority choice when cooking fresh peppers, capsaicin content is low, “firepower ” is not so prosperous, can mix and match with any ingredients, such as pepper fried meat, pepper scrambled eggs.