Traditional Chinese medicine believes that eggplant is sweet and cold in nature, but it is rich in protein, fat, carbohydrates, vitamins and various minerals, especially vitamin P. It is extremely rich in blood circulation, clears away heat and reduces swelling. , the effect of widening the intestines, suitable for intestinal wind bleeding, heat and poisonous sores, skin ulcers, etc. It has a good effect on internal hemorrhoids and bloody stools.

Pregnant women can eat eggplant, but not all pregnant women are suitable for eating it.

Eggplant also has antioxidant function, which can prevent cell canceration; it can also reduce blood cholesterol levels and prevent arteriosclerosis; it can regulate blood pressure and protect the heart. It can also soften micro blood vessels and prevent small blood vessel bleeding, and has certain preventive and therapeutic effects on hypertension, arteriosclerosis, hemoptysis, purpura (subcutaneous bleeding, congestion) and scurvy.

In addition, it has a certain inhibitory effect on cancer, and also has a certain therapeutic effect on dysmenorrhea, chronic gastritis and gastritis edema.

From the above analysis, pregnant women can eat eggplant, but not all pregnant women are suitable for eating it. It should be decided according to their own physical constitution, and they should not eat too much. Like all foods, the healthiest diet is a balanced and moderate amount, with a balanced mix of various foods.

Which pregnant women cannot eat eggplants

Although pregnant women can generally eat eggplants, not all pregnant women with physical constitutions can safely eat eggplants. Since eggplant has a sweet and cold taste, it is a cold food. Therefore, pregnant women who are weak and have symptoms of indigestion, diarrhea, spleen and stomach deficiency, asthma, and loose stools should not eat more. In addition, do not eat eggplant before surgery. The anesthetic may not be decomposed normally, which will delay the patient's recovery time and affect the patient's recovery speed.

Pregnant women should also choose fresh eggplants when choosing eggplants. It is best not to choose old eggplants, especially those after autumn, which contain more solanine, which is harmful to the health of pregnant women and fetuses. Whether pregnant women can eat eggplant depends on whether the pregnant woman's constitution is suitable for eating eggplant. The body of a pregnant woman is in a sensitive period, and her body constitution may change during and after pregnancy. Therefore, there may be pregnant women who can eat eggplant before pregnancy, but will feel uncomfortable after eating eggplant after pregnancy. In this case, it is best for pregnant women to take good care of their physical condition. If there is obvious discomfort or indigestion after eating eggplant after pregnancy, it is best not to eat it. Which pregnant women cannot eat eggplant requires specific analysis. Pregnant mothers should always pay attention to their body changes, so that they can choose ingredients to supplement nutrition.

What are the benefits of eating eggplant for pregnant women?

Eggplant is very rich in nutritional value. It contains some essential nutrients needed by the human body. It is also suitable for pregnant women to eat, and eating eggplant for pregnant women can supplement What the body needs. What are the benefits of eating eggplant for pregnant women?

1. Anti-aging: Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Regular eating of eggplant can prevent the level of cholesterol in the blood from increasing, which has positive significance for delaying human aging.

2. Eggplant is rich in protein, fat, carbohydrates, vitamins and various minerals, especially vitamin P, which can strengthen capillary walls and prevent bruises. Helps in the prevention and treatment of gum bleeding, and in the treatment of edema or dizziness caused by inner ear diseases.

3. Protect cardiovascular and anti-scurvy: Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, and reduce the fragility and permeability of capillaries. properties, prevent capillary rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing

4. Eggplant contains saponins, which can promote the synthesis of proteins, lipids, and proteins, increase oxygen supply capacity, and improve blood flow. , prevent blood clots and improve immunity. Additionally, this ingredient is commonly used in medicine to lower cholesterol in the body.

5. Prevention and treatment of gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing away cancer fever.

Precautions for pregnant women when eating eggplants

So how should pregnant women choose good eggplants? When pregnant women choose eggplants, it is best not to choose old eggplants, especially old eggplants after autumn, which contain more solanine, which is harmful to the human body and should not be eaten in large quantities.

1. When cooking eggplant dishes, you should choose newly harvested tender fruits.

Where the eggplant sepals connect to the fruit, there is a light-colored ring. The wider and more obvious this band is, it means that the eggplant fruit is growing rapidly and has not aged. If the ring is not obvious, it means that the eggplant has stopped growing when harvested. At this time, the pulp has begun to become rough and the seeds have become hard, which affects consumption.

2. When cooking eggplant dishes, the eggplant rust should be removed. After cutting the eggplant with a knife, the surface of the eggplant meat will easily oxidize and turn black, which will affect the color of the eggplant. You can put the cut eggplant pieces into light salt water, wash them a few times, squeeze out the black water, and then rinse them briefly with clean water.

3. Eggplant is cool in nature and people with weak stomach and cold stomach should not eat more.

4. Old eggplants, especially those after autumn, contain a lot of solanine, which is harmful to the human body and should not be eaten in large quantities. Eating it may cause solanine poisoning, causing nausea, vomiting, diarrhea, and intestinal colic. Pain, confusion, convulsions and other symptoms.

5. Try not to peel the eggplant when cooking, otherwise a lot of vitamins will be lost.

6. Fried eggplants will cause a large loss of vitamin P, and frying them after battering and sizing can reduce this loss.

7. Eggplant can easily absorb oil during the process of burning or frying, causing the human body to absorb too much oil. There are two tips to avoid eggplants “eating” too much oil. The first is to steam the eggplant in a steamer before burning it; the second is to stir-fry the eggplant over low heat without adding oil, until the water in it is fried and the eggplant meat becomes soft. After that, it is fired with oil.