Nutritional value of eggplant:
1, eggplant is rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.
2. The content of vitamin P in eggplant is very high, and every100g contains vitamin P750. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce brittleness and permeability, and prevent microvascular rupture and bleeding.
3. Eggplant also contains trace elements such as phosphorus, calcium and potassium, and various alkaloids such as choline, fenugreek, stachydrine and solanine. Especially purple eggplant has higher vitamin content. It can inhibit the proliferation of tumor cells in digestive tract.
Extended data
Edible efficacy:
1, Reduce hyperlipidemia and hypertension: choose dark strip, cut into sections or shreds, and mix with sesame sauce and soy sauce. At dinner, it can effectively reduce and heal itself.
2, prevention and treatment of gastric cancer: eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on prevention and treatment of gastric cancer. In addition, eggplant also has the effects of clearing heat, stopping bleeding, reducing swelling and relieving pain.
3, anti-aging: eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant often can prevent the cholesterol level in the blood from increasing, which has positive significance for delaying human aging.
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