It is also a very common home-cooked dish on the table. Its purple skin is rich in vitamin E and vitamin P, which is incomparable to other vegetables.
Purple eggplant is rich in vitamin P, which can soften tiny blood vessels and prevent small blood vessel bleeding, and is beneficial to patients with hypertension, arteriosclerosis, hemoptysis, purpura (subcutaneous hemorrhage and blood stasis) and scurvy.
Vitamin C and saponin contained in eggplant fiber can lower cholesterol. Foreign scholars put forward "12 method to reduce cholesterol", and eating eggplant is one of the methods.
In addition, the B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema.
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"Summer rain gathers early at the bottom, and purple solid circles hang down" (Qi's Poems on Eggplant). Nowadays, eggplant is on the market one after another, adding a delicious taste to home cooking.
Eggplant, also known as "Jiazi", "Russell" and "Kunlun Purple Melon". Millet (Solanaceae), native to India, settled in China in Han Dynasty, and now it is found all over the country with many varieties. According to the shape of fruit, it can be divided into strip, circle and inverted ellipse; According to skin color, there are purple, green or light green varieties. The main varieties are Guangdong eggplant, Beijing eggplant, Nanjing eggplant, Shandong Dahongpao, Chengdu eggplant and Tianjin Ermin eggplant. In recent years, many new varieties of hybrid eggplant have been cultivated.
Eggplant is rich in nutrition. According to the analysis, every 100g food contains 4.2g carbohydrate, and protein 1.5g carbohydrate. In addition, it is also rich in minerals such as phosphorus, calcium and potassium and various vitamins. In particular, purple eggplant contains a lot of vitamins, which can enhance the adhesion between cells, prevent microvascular embrittlement and bleeding, and promote wound healing. No wonder doctors regard it as a fitness vegetable.
Eggplant can be eaten in a variety of ways, such as frying, burning, frying, steaming, mixing and frying, all of which can be delicious. Eggplant mixed with garlic paste, eggplant fried with soy sauce, eggplant roasted with sliced meat, sweet and sour eggplant braised in oil, eggplant seeds with fish sauce and eggplant cakes with salt and pepper are all seasonal delicacies in home-cooked recipes. Once the eggplant is cooked properly, it can leap onto the banquet throne and become a favorite local dish, such as "fried shredded eggplant" in Beijing, "eggplant in sauce" in Shanxi, "eggplant with strange taste" in Hunan, "boiled eggplant with pomfret" in Guangdong and "eggplant and sea cucumber" in Sichuan.
And so on, with different flavors, which are relished by diners.
Eggplant is both a good vegetable and a good medicine. Chinese medicine believes that eggplant is sweet and cool, and has the effects of clearing away heat and promoting blood circulation, relieving pain and reducing swelling.
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Eggplant is a common dish on the table. Eggplant looks ordinary, but its high content of vitamin P is beyond the reach of many vegetables and fruits. What is the function of this vitamin P? It can keep the elasticity and physiology of human blood vessel wall and prevent blood vessel from hardening and rupture. In other words, we often eat eggplant, which helps to prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. In addition, eggplant is a cold food, which can clear away heat and relieve summer heat when eaten in summer. For those who are prone to prickly heat and boils, it will be very beneficial to eat some eggplant often. But it is precisely because eggplant is a cold thing that it is not suitable for people with indigestion and diarrhea.