Eggplant is one of the most common varieties of fruits and vegetables on people's tables, although in our culinary country, people in different regions have different taste needs, but no matter whether it's a salty taste of the north or sweet taste of the south, braised eggplant can pass through the world. This is because of the high nutritional value of the eggplant.

Nutritional value of eggplant

The Chinese medicine believes that the eggplant is bitter and cold, with the dissipation of blood, pain, and the role of the meridian, in the lack of medicine in ancient times, this common food naturally became a welcome delicacy. Modern nutritional proof, eggplant contains a variety of indispensable proteins, vitamins and minerals, for example, per 100 grams of eggplant, the content of vitamin P up to 700 mg or more. This vitamin has the ability to strengthen the adhesion between blood cells, preventing the symptoms of hemoptysis due to trauma. The eggplant contains saponin, a substance that can effectively reduce the body's cholesterol content, thus helping to reduce the incidence of hypertension and high blood pressure.

The nutritional value of the eggplant is high, but different ways of eating will have different effects on the human body's absorption rate. Therefore, the eggplant try to eat with the skin, because after the skin of the eggplant, the iron contained in its own in the air is easy to oxidation, which not only leads to the color of the eggplant black, more prone to sticky pot or burned phenomenon, resulting in the color of the dish taste discount, but also affects the human body on the absorption of iron effect.