 |
| Quantity: | |
|---|---|
Description
Red Pepper is one of the most important spices, which is rich in vitamins, proteins, sugars, organic acids, calcium, phosphorus and iron, etc., and it has become one of the most popular vegetables.
Red Pepper contains capsicum pigment and spicy substance composition. Its representatives are capsorubin, capsanthin, zeaxanthin, violaxanthin, capsaicin diacetate, capsaicin palmitate, etc. Spicy substances include capsaicinoids, capsaicol, nordihydrocapsaicin and so on. Spicy ingredients, mainly capsaicin, dihydrocapsaicin; Also contains volatile oil, protein, calcium, phosphorus, vitamin C, and carotene.
Red Pepper is a traditional Chinese medicine, can be used for the treatment of cold and flu, loss of appetite, improve digestion, and topical treatment of chilblains, rheumatism pain, etc. In the food industry, it can be used as flavoring, coloring agent etc.
Function:
1. Improve digestion
2. Promoting blood circulation to reduce swelling
3. Topical treatment of chilblains
4. Flavoring, coloring agent
Application:
1. Medicine;
2. Food;
3. Health products;
Description
Red Pepper is one of the most important spices, which is rich in vitamins, proteins, sugars, organic acids, calcium, phosphorus and iron, etc., and it has become one of the most popular vegetables.
Red Pepper contains capsicum pigment and spicy substance composition. Its representatives are capsorubin, capsanthin, zeaxanthin, violaxanthin, capsaicin diacetate, capsaicin palmitate, etc. Spicy substances include capsaicinoids, capsaicol, nordihydrocapsaicin and so on. Spicy ingredients, mainly capsaicin, dihydrocapsaicin; Also contains volatile oil, protein, calcium, phosphorus, vitamin C, and carotene.
Red Pepper is a traditional Chinese medicine, can be used for the treatment of cold and flu, loss of appetite, improve digestion, and topical treatment of chilblains, rheumatism pain, etc. In the food industry, it can be used as flavoring, coloring agent etc.
Function:
1. Improve digestion
2. Promoting blood circulation to reduce swelling
3. Topical treatment of chilblains
4. Flavoring, coloring agent
Application:
1. Medicine;
2. Food;
3. Health products;
