Can pregnant women eat eggplant? What is its nutritional value?

Eggplant is one of the ingredients we often use in cooking. Eating more eggplant is also very good for our health. So can pregnant women eat it? The following is the knowledge about eating eggplants for pregnant women collected by the editor of SmartView. I hope it will be helpful to you.

Pregnant women can eat eggplant. Eggplant is sweet and cold in nature. It has the functions of activating blood circulation and removing blood stasis, clearing heat and reducing swelling, and widening the intestines. It is suitable for bleeding caused by intestinal wind, heat-toxin sores, skin ulcers, etc., and for internal hemorrhoids and bloody stools. It has very good curative effect.

Eggplant can also soften microscopic blood vessels and prevent small blood vessel bleeding. It has certain preventive and therapeutic effects on hypertension, arteriosclerosis, hemoptysis, purpura (subcutaneous bleeding, congestion) and scurvy. Eggplant also has antioxidant function, which can prevent cell canceration; at the same time, it can reduce the cholesterol content in the blood and prevent arteriosclerosis; it can regulate blood pressure and protect the heart.

In addition, eggplant has a certain inhibitory effect on cancer, and also has a certain therapeutic effect on dysmenorrhea, chronic gastritis and gastritis edema.

Can pregnant women eat eggplant? From the above analysis, it seems that it is edible. However, because eggplant is a cold food, the body may suffer from indigestion, diarrhea, spleen and stomach deficiency, and constipation. Pregnant women with symptoms of bloating should not eat too much.

The nutritional value of eggplant. The most proud thing about eggplant is that the content of various nutrients is very considerable, such as vitamin content, calcium content, phosphorus, etc., which are essential for our body. Some essential nutrients are needed for normal operation. In terms of taste, eggplants are also quite delicious!

The next thing is that the content of vitamin P in the egg is very high, and every 100 grams contains vitamin P750. mg. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent capillary rupture and bleeding.

Eggplant also contains trace elements such as phosphorus and potassium, and various alkaloids such as choline trigonelline, stachyline, and solanine. In particular, purple eggplants contain higher vitamin content, which can inhibit the proliferation of digestive tract tumor cells, thus playing a very good role in the prevention of digestive tract tumors!

Benefits of eating eggplants 1. Protect cardiovascular, Ascorbic acid: Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, and maintain normal cardiovascular functions. In addition, eggplant also has the effect of preventing and treating scurvy and promoting the healing of wounds.

2. Prevention and treatment of gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing away cancer fever.

3. Anti-aging: Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Regular eating of eggplant can prevent the level of cholesterol in the blood from increasing, which has positive significance for delaying human aging.