Eggplant, also known as Lok Su, dwarf melon, hanging basket, etc., is a plant of the genus Solanum. All over the country has its own unique eggplant recipes, such as the northern braised eggplant, Shanghai's sauce burst eggplant, Hubei's eggplant embedded meat, Guangdong's crab meat roasted eggplant, Sichuan's cold eggplant, etc., each with its own flavor. Eggplant is cool in nature, sweet in flavor, and enters the intestines, stomach, and large intestine meridians, and has the effect of relaxing the intestines and laxatives. As a purple vegetable, eggplant is rich in nutrients and has high nutritional value.
Eggplant contains some protein and carbohydrates, and contains some dietary fiber, about 1.3g/100g.Eggplant vitamins are rich in a variety of comprehensive, including rich vitamin C, B vitamins and a small amount of vitamin A and vitamin E, and the skin of the eggplant rich in a special vitamin -- vitamin P.
In addition to nutrients, eggplant also contains some bioactive substancesIn addition to nutrients, eggplant also contains some bioactive substances, such as alkaloids, glycosides, steroids, flavonoids, triterpenes, organic acids, etc., which play a different role. For example, we are familiar with anthocyanins, a kind of glycosides, rich in dark purple food, is a very strong antioxidant activity in nature.
Eggplant is low-fat and low-calorie, 100g of eggplant contains only 21 calories and 0.2g of fat, however, the dietary fiber of eggplant is quite rich rich, 100g of eggplant contains 1.3g of dietary fiber, especially eggplant's purple skin is richer in dietary fiber, and the proper consumption of eggplant can also improve the sense of satiety, prevent constipation.
Eggplant is also very full of fiber, which inhibits the release of growth hormoneEggplant is also very full of fiber, which inhibits the release of growth hormone, the hormone that tells us that we are hungry again. By filling our appetite, the chances of reducing overeating are greatly reduced, so weight loss attempts are more likely to succeed. In addition to the beneficial effects of fiber, eggplant is a great source of antioxidants, which are the body's best defense against a wide range of diseases and conditions.
Vitamin P can be beneficial for people with high blood pressure, atherosclerosis, hemoptysis, and scurvy. Eggplant contains vitamin C and saponins, has the effect of lowering cholesterol . In addition, the eggplant contains B vitamins on menstrual cramps, chronic gastritis and nephritis edema have some auxiliary therapeutic effect.
Eggplant on the cardiovascular and cerebrovascular health effects
Eggplant on the cardiovascular and cerebrovascular health effects, and do eggplant as long as you do not have to fry on high heat, reduce the cooking temperature, reduce the amount of oil absorption, you can effectively maintain the nutritional and health value of the eggplant. Stewed to eat more nutritious than fried to eat, taste better, easier to digest and absorb, because the texture of the more solid vegetables often need to be repeatedly stir-fried, can be fried the longer the vitamin loss of the more.
And stewing ensures the original flavor and more complete nutrition. In addition, adding vinegar and tomatoes is good for keeping the vitamin C and polyphenols in it. Eggplant is rich in vitamin P, can enhance the body between the cells of the adhesion, enhance the elasticity of capillaries, reduce brittleness and permeability, prevent microvascular rupture bleeding, hypertension and stroke prevention.
Eggplant belongs to the cold nature of the vegetable, easy to prickly heat, sores can eat
Eggplant belongs to the cold nature of the vegetable, easy to prickly heat, sores can eat; the body has indigestion, easy diarrhea, spleen and stomach cold, loose symptoms of pregnant women should not eat more. In addition, pregnant women in the consumption of eggplant, should also choose fresh eggplant, the old eggplant contains more eggplant, harmful to the human body, should not be eaten.
Eggplant also has certain health effects, such as: anti-aging, promote protein, lipid, nucleic acid synthesis, improve the oxygen supply capacity , improve blood flow, prevent thrombosis, improve immunity, heat, blood, swelling, relieve pain, relieve constipation, and so on.