Capsicum

Capsicum

  

There are many types of capsicum, some of which are sweet in taste, some are spicy with the tongue, some are green in color, and some are thin and oblong, and some are irregularly rounded.

In these cases, we see in the peppers an appetizing substance, which is used most to give food a future flavor that opens the appetite, and in some hot countries, capsicum is used in all kinds of foods in a way that makes it impossible for those not accustomed to this color of autumn foods to eat.

Capsicum is a good source of vitamin C. Twenty-eight grams of it contain 840 international units of this vitamin, and this ratio gives a caloric capacity of 1500 calories.

Capsicum consists of 96% water, 1.12% protein, 0.50% fat, 1.7% carbohydrates, 0.28% fiber, and 0.40% gray matter.

If the capsicum was taken in the appropriate natural form, and in small amounts commensurate with its taste, it would have a noticeable appetizing effect, but if it was taken excessively, and it was of the hot type, it caused a lot of digestive confusion, gastric membrane inflammation, hemorrhoids and constipation.