Effects and functions of eggplant:

One, anti-aging

Eggplant contains vitamin E, has the prevention of hemorrhage and anti-aging function, often eat eggplant, so that blood cholesterol levels do not increase, to slow down the aging of the human body has a positive significance. Soap, as long as the hand gently rubbed, rinse with water, placed in a cool ventilated place to dry.

Two, clearing heat and detoxification

For heat canker sores, skin ulcers, mouth and tongue sores, hemorrhoids blood, blood in stool, epistaxis and so on.

Three, the treatment of frostbite

Take the winter ground eggplant seedlings (with roots) two or three decoction of water, water boiled and then boiled for 20 minutes, with this water soak and wash the frostbite affected areas, while the eggplant seedlings scrubbing the affected areas, two to three times to be cured.

Four, lower blood pressure

Eggplant has a good reduction in high blood pressure, high blood pressure effect, the specific method is as follows:

Select the dark long type, cut into segments or shredded, with sesame sauce to soy sauce mixed with and in the dinner time, taking can be effective in lowering and self-healing.

Five, cardiovascular protection, ascorbic acid

Eggplant is rich in vitamin P, this substance can enhance the adhesion between the body's cells, enhance the elasticity of the capillaries, reduce capillary brittleness and permeability, to prevent microvascular rupture and bleeding, so that the cardiovascular to maintain normal function. In addition, the eggplant also has the effect of preventing and controlling scurvy and promoting the healing of injuries.

Six, prevention and treatment of stomach cancer

Eggplant contains lobelia alkaloids, can inhibit the proliferation of digestive system tumors, for the prevention and treatment of stomach cancer has a certain effect. In addition, eggplant also has the effect of clearing cancer fever.

Seven, swelling and pain

Has the effect of clearing heat and stopping bleeding, swelling and pain.

Women eat eggplant benefits

1, anti-aging

Eggplant contains vitamin E, prevent bleeding and anti-aging function, often eat eggplant, can make the blood cholesterol level does not increase, to slow down the aging of the human body has a positive significance.

2, the treatment of frostbite

Take the winter ground eggplant seedlings (even root) two or three decoction of water, water boiled and then boiled for 20 minutes, with this water soak to wash the frostbite affected area, while using the eggplant seedling scrub the affected area, two to three times to be cured.

3, swelling and pain

Eggplant has the effect of clearing heat and stopping bleeding, swelling and pain.

4, prevention and treatment of stomach cancer

Eggplant contains lobelia alkaloids, which can inhibit the proliferation of digestive system tumors, and have a certain effect on the prevention and treatment of stomach cancer. In addition, eggplant also has the effect of clearing away cancerous heat.

5, lower blood pressure

Eggplant has a good reduction of high blood pressure, high blood pressure effect, the specific method is as follows: choose the dark long type, cut into segments or filaments, with sesame sauce to soy sauce mix and become, in the dinner time, take can be effective in reducing and self-healing.

6, cardiovascular protection, ascorbic acid

Eggplant is rich in vitamin P, this substance can enhance the adhesion between the body's cells, enhance the elasticity of the capillaries, reduce capillary brittleness and permeability, to prevent microvascular rupture bleeding, so that the cardiovascular to maintain normal function. In addition, the eggplant also has the effect of preventing and controlling scurvy and promoting the healing of injuries.

7, clearing heat and detoxification

For heat canker sores, skin ulcers, mouth and tongue sores, hemorrhoids, blood, epistaxis.

Nutritional value of eggplant

1, eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, and calcium, phosphorus, iron and other nutrients.

2, the eggplant also contains phosphorus, calcium, potassium and other trace elements and choline, huperzine, hydrastine, lobelia alkaloids and other alkaloids. Especially the purple eggplant in the vitamin content is higher. It can inhibit the value-added of digestive tract tumor cells.

3, the B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema.

4, eggplant in the vitamin P content is very high, per 100 grams of vitamin P750 mg. Can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, prevent microvascular rupture bleeding.

5, eggplant fiber containing vitamin C and saponin, with the effect of reducing cholesterol. Foreign scholars put forward "lower cholesterol 12 method", eating eggplant is one of the methods.

Clearing the heat and detoxification, water and swelling, auxiliary lowering of blood fat.

Effects of eggplant:

1, can clear the heat and detoxification, because from the point of view of traditional Chinese medicine dietary therapy, the eggplant is sweet, cool, for the heat disease caused by thirst, dry mouth, heat sores canker sores, skin ulcers of the people, if the appropriate consumption of eggplants, there is a very good heat and detoxification of the efficacy of the eggplant.

2, the ability to diuretic swelling, for the urine is not conducive to the ascites, limbs swollen people, if appropriate to eat the eggplant has a very good diuretic, the effect of swelling.

3, can assist in reducing blood fat, because the eggplant is rich in hydrastine, longanine and a variety of alkaloids, these alkaloids for the regulation of blood fat has an important role, there is an auxiliary to reduce the efficacy of blood fat.

Nutritional value of eggplant

Eggplant is rich in nutrients, containing a variety of vitamins, proteins, fats, carbohydrates and minerals and other nutrients, especially eggplant is rich in other fruits and vegetables less than vitamin P, is a vegetable with high food value. It has been determined that each 100g of eggplant contains 1.1g of protein, 0.2g of fat, 4.9gg of carbohydrates, 1.3g of dietary fiber, vitamin C 5mg, vitamin E 1.13mg, niacin 0.6mg, 50 micrograms of carotenoids, 8 micrograms of vitamin A. Calcium 24mg, phosphorus 23mg, magnesium 13mg, sodium 5.4mg, iodine 1.1micrograms, selenium 0.48micrograms, Iron 0.5 mcg, Zinc 0.23 mcg, Manganese 0.13 mcg, Copper 0.1 mcg, Potassium 142 mcg, Retinol Equivalent 93.4 mcg, Thiamine 0.02 mcg, Riboflavin 0.14 mcg.