Eggplant is a cheap vegetable and a good food for cardiovascular patients, especially those with arteriosclerosis, hypertension, coronary heart disease and scurvy. Eating eggplant often can also prevent cerebral hemorrhage caused by hypertension and retinal hemorrhage caused by diabetes. The reason why eggplant has this effect is closely related to its special compounds. Eggplant contains saponin, which can lower cholesterol. Brazilian scientists experimented with obese rabbits and found that the cholesterol content of rabbits eating eggplant juice decreased by 10% compared with rabbits not eating eggplant juice. An American magazine also ranked eggplant in the first place in the article "Cholesterol Reduction Method 12". In addition, eggplant is rich in vitamin P, especially purple eggplant. Vitamin P can enhance the adhesion between human cells, protect microvessels, improve the resistance of microvessels to diseases, maintain normal permeability of cells and capillary walls, and increase the toughness and elasticity of microvessels. Eggplant can also provide a lot of potassium. Potassium has an important physiological function in human body, which can maintain the osmotic pressure in cells, participate in the process of energy metabolism and maintain the normal excitability of neuromuscular. Potassium deficiency is easy to cause cerebral vascular rupture. Potassium can also help balance blood pressure and prevent hypertension. In addition, some important phytochemicals in eggplant can prevent oxidative damage, thus avoiding cardiovascular diseases caused by oxidation. When eating eggplant, some people are used to peeling. As we all know, eggplant skin contains a lot of nutrients, and some healthy compounds are also high in eggplant skin. When eating eggplant, you'd better eat it with the skin.