Eggplant

Introduction and analysis: Eggplant, how to eat eggplant is suitable for both meat and vegetables. It can be stir-fried, roasted, steamed, boiled, deep-fried, served cold, or made into soup, all of which can produce delicious dishes. It is recommended not to peel eggplant when eating it. People in Jiangsu and Zhejiang call it six vegetables, and people in Guangdong call it dwarf melon. It is an annual herbaceous plant of the Solanaceae family and is a perennial in the tropics. The fruits it produces are edible and are mostly purple or purple-black in color, but also have light green or white varieties. They also have round, oval, pear-shaped and other shapes. Eggplant is a typical vegetable that can be used in various ways depending on the variety. Eggplant, called Liuvegetable by Jiangsu and Zhejiang people, and dwarf melon by Guangdong people, is an annual herbaceous plant of the Solanaceae family and is a perennial in the tropics. The fruits it produces are edible and are mostly purple or purple-black in color, but also have light green or white varieties. They also have round, oval, pear-shaped and other shapes. Eggplant is a typical vegetable that can be used in various ways depending on the variety. Nutritional analysis: Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Especially the content of vitamin P is very high. Each 100 grams contains 750 mg of vitamin P. Vitamin P can maintain the elasticity and physiological functions of blood vessel walls, protect cardiovascular systems, and ascorbic acid. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, and prevent capillary rupture and bleeding. It can maintain normal cardiovascular function and prevent hardening and rupture, so eating eggplant regularly can help prevent and treat high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Cardiovascular protection, ascorbic acid: In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing. Foreign research results show that its anti-cancer performance is several times that of other vegetables with the same effect, making it a strong anti-cancer player. Prevention and treatment of gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect in preventing and treating gastric cancer. In addition, eggplant also has the effect of clearing away cancer fever. Eggplant also contains trace elements such as phosphorus, calcium, potassium, and various alkaloids such as choline, trigonelline, stachyline, and solanine. Especially purple eggplants have higher vitamin content. Anti-aging: Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Regular consumption of eggplant can prevent the level of cholesterol in the blood from increasing, which has positive significance for delaying human aging. Suitable crowd: The general population can consume it. 1. It can clear away heat and relieve summer heat, especially suitable for people who are prone to prickly heat and sores; 2. However, people with spleen and stomach deficiency and asthma should not eat more. In addition, eggplant tastes bitter and is cool in nature. People with weak spleen and stomach, weak body, and loose stools should not eat too much. If you eat eggplant before surgery, the anesthetic may not be decomposed normally, which will delay the patient's recovery time and affect the patient's recovery speed.

Reference: Yihesu Recipe Food Network /?action-viewnews-itemid-29