White eggplant (scientific name: Solanum melongena L.) Solanaceae, Solanum genus. Solanum is an upright branched herb to subshrub, up to 1 meter in height. Branchlets, petioles and pedicels are all branched 6-8-(10), flat or with short-stalked star-like tomentose. Branches are mostly purple (wild ones). There are often prickles on the skin), and the coat gradually falls off as they age.
The white-skinned eggplant fruit is long and rod-shaped, with even head and tail, white peel, even coloring, good gloss, green sepals, and white, firm flesh. The fruit matures early, is small in shape, thick in flesh, delicious in taste and rich in nutrients. In addition, the skin of white eggplant also has medicinal value and can be used to remove freckles, treat rheumatic joint pain, etc., so it is also favored by consumers
This variety matures early, and its stems, leaves and fruit stalks are all green. , the first flowering section is 8-10, the fruit is long and rod-shaped, 30 cm long, 5-6 cm thick, and a single fruit weighs 350-400 grams. The peel is snow-white, the surface is smooth, and the marketability is good. The flesh is white, soft and of good quality. It is more resistant to high temperatures, has strong disease resistance and stress resistance, and has wide adaptability.
Extended information:
White eggplant nutritional value:
⒈. White eggplant is rich in nutrients and contains protein, fat, carbohydrates, vitamins, calcium, and phosphorus. , iron and other nutrients.
⒉. The content of vitamin P in white eggplant is very high, with 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent capillary rupture and bleeding.
⒊. White eggplant also contains trace elements such as phosphorus, calcium, and potassium, and various alkaloids such as choline, trigonelline, stachyline, and solanine. Especially purple eggplants have higher vitamin content. Can inhibit the proliferation of digestive tract tumor cells.
⒋. Vitamin C and saponin contained in white eggplant fiber have the effect of lowering cholesterol. Foreign scholars have proposed "12 ways to lower cholesterol", and eating eggplant is one of them.
Baidu Encyclopedia-White Eggplant