When it comes to chili peppers, there are probably few northerners who don't like to eat. Because chili peppers are both a very appetizing vegetable and a condiment for many kinds of dishes. Peppers are not only rich in vitamin C, vitamin B, carotene, calcium, iron, zinc and other minerals, but also contain more important capsaicin. This substance can not only help obese people lose weight, but also has a very good beauty and beauty effect. Therefore, the relatively high-quality green pepper enjoys the reputation of "the king of the vitamin C in the dish", and is also a "tonic" for beauty-loving sex. To say that chili leaves are also so precious, perhaps not so many people know.
In fact, chili leaves have long been a delicacy on the tables of people in Hong Kong, Macao and Southeast Asia. The humble chili leaves are the best-selling food in the southeast Asian markets, just like the perilla leaves. According to the research of relevant scientific research departments, pepper leaves not only contain the same rich carotene, multivitamins and minerals as the pepper fruit itself. Moreover, the protein amino acids in the pepper leaf are very complete, and even nearly three times higher than the pepper fruit itself. Especially with calcium content, pepper leaves are much higher than "high calcium milk". The selenium contained in the leaves of the pepper is also twice as high as the fruit itself.
This picture shows the chili pepper leaf
Let's look at the perilla leaf again. It is a good ingredient that belongs to high fiber, high carotene, high minerals, low sugar, three highs and one low. It has many similarities with chili pepper leaves, and is also rich in nutrients such as carotene, vitamin C, vitamin B, triglycerides and so on. Moreover, the relevant literature of the World Health Organization has also recorded that perilla oil can improve intelligence and brain health, and delay aging. It can be seen that there seems to be a similar connection between the two. According to the relevant nutrition experts, the calcium content per 100 grams of pepper leaves is 233 mg, the calcium content per 100 grams of perilla leaves is 325 mg, and the calcium content per 100 grams of "high calcium milk" is only 118 mg. In this way, the calcium content of each of these two leaves is obviously about twice as high as that of "high calcium milk".
On the left are perilla leaves, and on the right are pepper leaves
Chili leaves and perilla leaves have essentially the same way of eating. Cold or stewed, are very fragrant and refreshing, delicious and tempting. The two leaves are used to stir-fry meat, which has a unique flavor and is appetizing. The two leaves are used to spread eggs separately, which is more fragrant and suitable for all ages. Then use two leaves to make a soup, the taste is tender and smooth, and you can't get tired of drinking.
On the left is perilla leaf egg soup, and on the right is chili leaf meat slice soup
I really didn't expect that throwing away this humble pepper leaf every year in vain is actually as delicious as the perilla leaf, and it has such a high nutritional value. In this way, in everything in this world, there are really not many treasures that have not been discovered by people, waiting for people to find and excavate.