There is a substance called solanine in eggplant, which has the effects of antioxidation and inhibition of cancer cells, and is one of the sources of eggplant health care; However, it has a strong stimulating effect on the gastrointestinal tract and an anesthetic effect on the respiratory center. If the human body ingests too much, it will be poisoned.

Solanine is basically insoluble in water and cannot be removed by blanching, boiling and other methods. Adding vinegar to cooking helps to destroy and decompose solanine.

The best way to prevent solanine poisoning is naturally to control intake. But under normal circumstances, eating about 250 grams of eggplant for a meal will not cause any discomfort.