Eggplant wrapped in starch and eggs can lock water. The content of vitamin P in eggplant is very high, with 750 mg of vitamin per100g. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce brittleness and permeability, and prevent microvascular rupture and bleeding. When cooking eggplant, it is suggested that the time should not be too long and the temperature should not be too high, otherwise the nutrition in eggplant will be lost.

Extended data:

1, to reduce hyperlipidemia and hypertension: select dark strips, cut into sections or shreds, and mix with sesame sauce and soy sauce. Taking it at dinner time can effectively reduce and heal itself.

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.

3, anti-aging: eggplant contains vitamin E, which has the effect of hemostasis and anti-aging. Eating eggplant regularly can prevent the cholesterol level in the blood from rising, which has positive significance for delaying human aging.

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