The benefits of maternal eating eggplant: sweet taste, cool nature, entering the spleen, stomach and intestine, and having the effects of clearing heat, stopping bleeding, reducing swelling and relieving pain. It can be used for treating carbuncle, sore, aphtha, hemorrhoid bleeding, hematochezia, epistaxis, etc. Eggplant contains vitamin E, which has hemostatic and anti-aging effects. Eating eggplant regularly can prevent the cholesterol level in the blood from rising, which has positive significance for delaying human aging. Maternal women can eat some vegetables during confinement, and eating some eggplant in moderation is good for their health.
Pregnant women should pay attention to eating eggplant: Because eggplant is cold, pregnant women with dyspepsia, diarrhea, spleen and stomach deficiency and loose stool symptoms should not eat more. Old eggplant after autumn contains more solanine, which is harmful to human body and should not be eaten more. It is recommended not to peel eggplant. Both meat and vegetables are suitable. It can be fried, roasted, steamed, boiled, fried, cold-mixed, and soup, and all of them can make delicious dishes. Eggplant should not be eaten raw to avoid poisoning. People with weak spleen and stomach and asthma should not eat more. Eggplant is bitter in autumn, cool in nature, weak in spleen and stomach, and weak in loose stool, so it is not suitable to eat more. Eggplant should not be eaten with crabs.