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Nutritional value of eggplant and selection method

Protection of cardiovascular, anti-scurvy

Eggplant is rich in vitamin P. This substance can enhance the adhesion between the cells of the human body, enhance the elasticity of the capillaries, reduce the brittleness of the capillaries and the permeability, to prevent the micro-vessel from rupturing and bleeding, so as to keep the cardiovascular function normal. In addition, the eggplant has the efficacy of preventing scurvy and promoting the healing of injuries;

Prevention of gastric cancer

The eggplant contains the alkali of longanine, which can inhibit the proliferation of tumors in the digestive system, and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant has the effect of clearing away cancer fever;

Anti-aging

Eggplants contain vitamin E, which has the function of preventing hemorrhage and anti-aging, and eating eggplants often can make the cholesterol level in the blood not increase, which has a cumulative effect of slowing down the aging of the human body. The first thing you need to do is to take a look at the actual product, and you'll be able to see what you're getting yourself into.

Prevention of hypercholesterolemia

Eggplant fiber saponins contained in the efficacy of reducing cholesterol.

Nutritional Tips

What kind of eggplant is the most nutritious

Eggplants contain proteins, fats, carbohydrates, vitamins, as well as calcium, phosphorus, iron, and other nutrients, and the skin of the purple eggplants is rich in vitamin E and vitamin P. This is a good way to protect the heart, and to slow down the aging of the body. The fact that the skin is rich in Vitamin E and Vitamin P, which are essential for protecting the cardiovascular system and slowing down the aging of the human body has a positive significance.

Eggplant do not peel eat

Eggplant peel because of the trace elements of iron by the air oxidation, it is easy to black, which may affect the human body on the absorption of iron, so the eggplant is best not to peel eat.

The older the eggplant, the safer it is

Scientific studies have found that eggplants that are not fully ripe have higher levels of lycopene than mature eggplants. The eggplant in the full picking period in the high lycopene content, and fast pull down the eggplant in the low lycopene content. It was also found that there was a strong relationship between the color of the eggplant skin and the lycopene content of the eggplants, with purple eggplants having a high level of lycopene content and green eggplants having a low level of lycopene content. In other words, the darker the color of the eggplant, the higher the lycopene content.

How to choose eggplant

Eggplant to the fruit shape uniform circumference, old and tender moderate, no cracks, rot, rust skin, spots. Thin skin, fewer seeds, thick meat, tender for the best.

Tender eggplant color dark, thin skin and loose flesh, less weight, tender and sweet, not easy to separate the flesh, the lower part of the calyx has a piece of green and white skin.

The old eggplant color shiny hair smooth, thick and tight skin, meat firm son solid, meat and son easy to separate, son of yellow hard, heavy weight, some with a bitter taste.

Conclusion: Through the above article, I believe that the majority of readers for the eggplant nutritional value and the eggplant selection method must have a clearer understanding as well as a certain understanding of it! This eggplant is really very good ingredients, usually can eat more oh!