Pregnant women can eat eggplant.

Eggplant is a common vegetable, native to tropical Asia, and is now grown in all provinces of China. Its nutrition is rich, containing protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients. Eggplant eating method meat and vegetarian, can be fried, burned, steamed, boiled, can also be fried, cold, boiled soup. The best way to eat eggplant is not to remove the skin, because the skin of the eggplant contains vitamin B.

Eggplant cooking at high temperatures will lose most of the nutrients, in order to retain the nutrients of the eggplant, should be avoided high-temperature cooking. Eggplant loses most of its nutrients when fried in oil, and should be cooked in less oil. The best way to cook eggplant is to steam it. Add balsamic vinegar, sesame oil, cilantro, garlic and salt to the steamed eggplant for good flavor and high nutritional value.

Tips for picking eggplants

No matter which kind of eggplant you pick, it is better to have a thin skin, fewer seeds, thicker flesh and tenderness. One sure way to tell if an eggplant is old or young is to look at the calyx. In the eggplant calyx and fruit connection place, there is a white slightly light green band ring, this band ring the larger the more obvious, that the eggplant more tender, the better taste. On the contrary, the eggplant is older, taste, quality is much worse.

At the same time, the young eggplant color black, skin thin meat loose, weight small, seed tender taste sweet, seed meat is not easy to separate, calyx has a piece of green-white skin under the hands of a sticky feeling. Old eggplant color shiny, skin thick and tight, meat and seeds easy to separate, weight, skin hard.

Reference: People's Daily Online - Pick an Eggplant, Look at the Calyx