Nutritional value of eggplant: Eggplant is a kind of inexpensive vegetables, or cardiovascular patients dietary therapy, especially for atherosclerosis, hypertension, coronary heart disease and scurvy patients is very beneficial, there is an auxiliary therapeutic effect. Eat eggplant, can also prevent hypertension caused by cerebral hemorrhage and diabetes caused by retinal hemorrhage. The reason why the eggplant has this effect, and it contains special compounds have a lot to do with. Eggplant contains saponins, has the effect of lowering cholesterol. Brazilian scientists with obese rabbits to do the test, the results found that eating eggplant juice rabbits than did not consume eggplant juice in the body of the cholesterol content of rabbits fell by 10%. A U.S. magazine in the introduction of the "lower cholesterol 12 law" in the article also ranked the eggplant in the first place. In addition, eggplant is rich in vitamin P, especially in purple eggplant content is high. Vitamin P can enhance the adhesion between human cells, the microvascular protective effect, can improve microvascular resistance to disease, to maintain the normal permeability of cells and capillary walls, increase microvascular toughness and elasticity. Eggplant can also provide a large amount of potassium. Potassium has important physiological functions in the human body, can maintain intracellular osmotic pressure, participate in energy metabolism process, maintain normal neuromuscular excitability, potassium deficiency is easy to cause cerebral vascular rupture. Potassium can also help to balance blood pressure and prevent hypertension. In addition, some important phytochemicals in eggplant can prevent oxidative damage, thus avoiding cardiovascular diseases caused by oxidation. Pictures of Eggplant: How to Eat Eggplant: When eating eggplant, some people are accustomed to peeling the skin, not knowing that the skin of the eggplant contains a large number of nutrients, and some health compounds in the skin of the eggplant is also high. When eating eggplant, it is best to eat with the skin. In addition, when burning or frying eggplant, it is easy to absorb oil, resulting in excessive fat intake. Here are two tips to avoid eggplant "eating" too much oil. One is to burn the eggplant before the first eggplant in the steamer for a while, and then burn, it is not easy to absorb a lot of oil. Secondly, when frying eggplant, first do not put oil, with a small fire dry frying eggplant, wait until the water of the eggplant is fried off, eggplant meat becomes soft, and then use the oil to burn. Eat eggplant contraindications: because the eggplant cold slippery, cold spleen and stomach, intestinal slippery diarrhea should not eat more. There are also studies that show that surgical patients in the week before surgery is best not to eat eggplant, because it contains a substance called SCAS, will delay the patient's recovery time, affecting the patient's recovery speed.