In summer vegetables, green peppers often appear on the dining table, but most people are willing to remove seeds and remove seed stems. Nutrition experts point out that the seeds and seed stems of green peppers are rich in nutrients, including ingredients that help blood circulation and antioxidants. Simple microwave down-processing can also quickly complete short-term cooking.
Green pepper seeds can also be eaten, and there are more nutrients than pulpGreen pepper seeds and seed stems contain a variety of nutrients. Among them, it is worth noting that the "Pyridazine" ingredient is helpful to promote blood circulation. In addition, seeds and seed stems are also rich in antioxidant polyphenols, and the content is even higher than that of the pulp.
Experts point out that it is actually a pity to let go of this part. For people who are worried about bitterness or taste, the seeds of young or fresh green peppers have almost no bitterness, but instead bring a crispy texture, which is a plus for the cuisine.
If you want to cook quickly and keep the nutrients, experts recommend simple microwave treatment first. First, wash and remove the stems of the green peppers, cut them into two and a half directions, then put them in a heat-resistant plate, cover the fresh film, and microwave for about 500 watts for about 1 minute. Through this step, the seeds and seed stems blend with the pulp taste, which will not affect the taste, and can also be used directly for stir-frying, mixing or mixing food. For busy office workers or parents, it saves the process of removing seeds and greatly saves cooking time.