Is it better to eat red bell peppers raw or cooked

Eating red bell peppers raw or cooked has its own advantages, and the specific choice depends on nutritional needs and digestive capacity. Eating raw can retain more vitamin C and enzymes, while eating cooked can help absorb beta carotene and make it easier to digest. When red bell peppers are eaten raw, their vitamin C content is almost not lost, while retaining their natural enzyme activity, which helps promote digestion and antioxidant activity. Crispy and tender texture is suitable for cold dishes or salads, but it may irritate the gastrointestinal mucosa, and those with weak digestive function may experience bloating. Skin cellulose is relatively hard, and people with sensitive teeth need to be cautious. Eating raw can maximize the retention of water-soluble B vitamins, but the absorption rate of fat soluble nutrients is lower. After heating, the cell walls of red bell peppers soften, and the bioavailability of beta carotene is increased several times, making them particularly suitable for cooking with oils. Stewing or baking may result in a loss of some vitamin C, but antioxidants such as lycopene may actually increase. High temperature cooking can decompose some allergenic proteins and reduce oral pain. People with gastrointestinal sensitivity are more suitable for cooked food, and cooked peppers have a more pronounced sweet taste, making them suitable as a complementary food ingredient for children. The fast frying method can balance nutritional retention and taste.

It is recommended to alternate the way of consumption based on physical constitution, and healthy individuals can mix raw and cooked foods. Soak in salt water to remove pesticide residues before eating raw, and avoid prolonged high-temperature cooking for cooked food. Paired with olive oil or nuts, it can enhance the absorption of fat soluble nutrients. It is recommended to cook cooked food during diarrhea, and it can be made into chili paste for consumption during the postoperative recovery period. It is advisable to control the daily intake between 100-150 grams, and special populations should adjust according to medical advice.