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红辣椒的营养成份每100克含蛋白质1.7克,糖类7.10克,脂肪0.54克,它还含有较多的维生素A、C、和少量的钙、磷、铁。用辣椒做佐料的蔬菜,色、香、味都别有风味,能开胃增进食欲,是人们喜爱的蔬菜之一。 目前,正是辣椒的收获季节。人们往往习惯于将辣椒晒干或切碎拌食盐保存,以备冬、春季之用。用食盐咸制的辣椒,容易变质,味道大减;干辣椒的食用营养价值则更差。现介绍一种用甜酒娘浸泡加工贮存的方法,供制作参考。
The nutritional content of red pepper per 100 grams of protein 1.7 grams, 7.10 grams of sugar, 0.54 grams of fat, it also contains more vitamins A, C, and a small amount of calcium, phosphorus and iron. Vegetables made with peppers, color, smell and taste do not have flavor, appetizers increase appetite, is one of the favorite vegetables. At present, it is the harvest season of peppers. People are often accustomed to the pepper dried or chopped mixed with salt to prepare for winter and spring use. Salted salt with salt, perishable, taste greatly reduced; dried chili consumption of nutritional value is even worse. Now introduced with a sweet and sour mother soaking processing and storage methods for the production of reference.