The nutritional value of eggplant: Eggplant is a high-quality and low-priced vegetable, and it is also a good dietary supplement for cardiovascular patients. It is especially beneficial to patients with arteriosclerosis, hypertension, coronary heart disease and scurvy. It has the function of auxiliary treatment. Eating eggplant regularly can also prevent cerebral hemorrhage caused by high blood pressure and retinal hemorrhage caused by diabetes. The reason why eggplant has this effect has a lot to do with the special compounds it contains. Eggplant contains saponins, which can lower cholesterol. Brazilian scientists conducted experiments on obese rabbits and found that the cholesterol levels in rabbits that consumed eggplant juice were 10% lower than those that did not. An American magazine also ranked eggplant at the top of its article introducing "12 Ways to Lower Cholesterol." In addition, eggplants are rich in vitamin P, especially purple eggplants. Vitamin P can enhance the adhesion between human cells, protect microvessels, improve microvessel resistance to disease, maintain the normal permeability of cells and capillary walls, and increase the toughness and elasticity of microvessels. Eggplants also provide significant amounts of potassium. Potassium has important physiological functions in the human body. It can maintain intracellular osmotic pressure, participate in energy metabolism processes, and maintain normal neuromuscular excitability. Potassium deficiency can easily cause cerebral blood vessel rupture. Potassium can also help balance blood pressure and prevent and treat high blood pressure. In addition, some important phytochemicals in eggplant can prevent oxidative damage and thereby avoid cardiovascular diseases caused by oxidation. Picture display of eggplant: How to eat eggplant: When eating eggplant, some people are accustomed to peeling it. However, eggplant skin contains a lot of nutrients, and some health-promoting compounds are also high in eggplant skin. When eating eggplant, it is best to eat it with the skin on. In addition, when burning or frying eggplant, it is easy to absorb oil, resulting in excessive fat intake. Here are two tips to avoid eggplants “eating” too much oil. One is to steam the eggplant in a steamer before burning it, so that it will not absorb a lot of oil. Second, when frying eggplants, fry the eggplants over low heat without adding oil. Wait until the water in the eggplants is fried and the flesh becomes soft, then cook them in oil. Taboos on eating eggplant: Because eggplant is cold and slippery in nature, people with spleen and stomach deficiency, slippery intestines and diarrhea should not eat too much. Other studies have shown that it is best for surgical patients not to eat eggplant one week before surgery because it contains a substance called SCAS, which will delay the patient's recovery time and affect the patient's recovery speed.