The Chinese medicine believes that the eggplant is bitter and cold in nature, has the efficacy of dispersing blood stasis, eliminating swelling and relieving pain, treating cold and heat, dispelling wind and stopping hemorrhage, which can treat internal hemorrhoids or bleeding in the stool, freckles, sweat patches, chapped nipples, and oral vesiculation. Analysis found that the eggplant contains a variety of vitamins, fats, proteins, sugars and minerals, etc., is a good inexpensive good vegetables. Especially eggplant is rich in vitamin P, 100 grams of purple eggplant in the content of up to 720 milligrams or more, not only in the vegetable excellence, that is, the general fruit can not be expected. Vitamin P can enhance the adhesion between the body's cells, improve microvascular fragility, to prevent bleeding of small blood vessels. In addition, eggplant fiber contained in the inhibitory angle glycosides, with the effect of reducing cholesterol. Brazilian scientists with obese rabbits as a test, the results of a group of rabbits eating eggplant juice than the control group of rabbits in vivo cholesterol content decreased by 10%. A U.S. magazine in the introduction of the "lower cholesterol twelve method" in an article, the consumption of eggplant in the first place. Therefore, hypertension, arteriosclerosis, coronary heart disease, hemoptysis, purpura and scurvy patients, often eat eggplant is very beneficial. According to scientists, eggplant or cancer "nemesis". Indian pharmacologists have been successfully extracted from the eggplant family of plants in a lobelia, used to treat stomach cancer, lip cancer, cervical cancer and other diseases. Some of the digestive tract undergoing chemotherapy eggplant has been cultivated in our country for 2000 years. Eggplant is a herbaceous plant with berries as a product, the fruit of the eggplant of the Solanaceae family, one of the bulk vegetables often consumed in summer and fall. This product is also known as dropsu and coolsu, rich in nutrition, especially containing a large amount of vitamin D, which can protect blood vessels. Traditional Chinese medicine believes that eggplant is ancient cold in nature and has the effect of dispersing blood stasis, reducing swelling and relieving pain, treating cold and heat, dispelling wind and stopping bleeding. In ancient times, eggplant was included in the emperor's meal list. Eggplant has a high nutritional value, its main components are fenugreek alkaloids, silymarin, choline, protein, calcium, phosphorus, iron and VA, VB, VC, especially the sugar content of tomatoes twice as much as the eggplant fiber also contains a certain amount of saponins, and in the purple eggplant is rich in Vpp. Eggplant can be cooled, it is also suitable for cooked, dried, salted. Modern medical research has proved that eating eggplant, can make the blood cholesterol content does not increase, and therefore not easy to suffer from jaundice, liver enlargement, arteriosclerosis and other diseases. There are many varieties of eggplants, the berries are elongated, round and inverted ovoid, the skin is white, green and purple, with white and purple eggplants being the best. Cancer patients, fever, can also be used as an auxiliary treatment of eggplant food. Nutritional composition per 100 grams of protein 2.3 grams, 0.1 grams of fat, 3.1 grams of carbohydrates, calcium 22 mg, phosphorus 31 mg, iron 0.4 mg, 0.04 mg of carotene, thiamine 0.03 mg, riboflavin 0.04 mg, 0.5 mg of niacin, ascorbic acid 3 mg.