Is it better to eat bell peppers raw or cooked

Eating bell peppers raw and cooked have their own advantages. Eating them raw can retain more vitamin C, while eating them cooked can help absorb carotenoids. When sweet peppers are eaten raw, their vitamin C content is almost not lost. Vitamin C is a water-soluble vitamin that can easily decompose when cooked at high temperatures. Raw sweet peppers also contain abundant dietary fiber, which helps promote gastrointestinal peristalsis. Crispy raw bell peppers are suitable for making salads or dipping directly in sauces, but people with weaker gastrointestinal function may experience discomfort due to raw and cold stimulation. After heating, the cell wall of sweet pepper is destroyed, and the bioavailability of fat soluble carotenoids such as β - carotene and lutein is significantly increased. Although some water-soluble nutrients are lost during the cooking process, the content of antioxidant substances such as lycopene will increase. Sweet peppers stir fried or grilled in oil are more conducive to digestion and absorption, especially suitable for children and the elderly. However, it is important to avoid excessive nutrient loss caused by prolonged high-temperature cooking.

As a low calorie and high nutrient vegetable, sweet peppers are recommended to be consumed according to personal constitution and cooking needs. Gastrointestinal sensitive individuals can choose between steaming and cooking methods, while those who pursue comprehensive nutrition can alternate between raw and cooked food. It is advisable to control the daily intake within 200 grams, and cooking with healthy oils such as olive oil can improve the absorption efficiency of fat soluble nutrients. Special groups such as diabetes patients should pay attention to controlling the use of sugary condiments.