Eggplant contains vitamins A, B1, B2, C and fat and protein, etc., but by scientific tests, eggplant is rich in vitamin P. Each kilogram of eggplant contains up to seven thousand two hundred milligrams of vitamin P, which can be considered as an outstanding vegetable in the mass health food. Vitamin P can enhance the adhesion between the body's cells, reduce cholesterol, can maintain the toughness of the microvessels, eat more eggplant, vascular sclerosis in the elderly has inhibited, while in the therapeutic lower high blood pressure, to prevent microvascular rupture of the special function.
The U.S. medical community in the "lower cholesterol twelve method", eggplant in the first place. In fact, the eggplant can not only reduce cholesterol, high blood pressure, soften blood vessels, but also contains anti-cancer ingredients.
Modern science is known to contain eggplant, lobelia, lobelia can inhibit the proliferation of tumors in the digestive system, therefore, the prevention and treatment of cancer experts suggest that eggplant can be used as a common food for cancer patients.
Eggplant in the therapeutic value of more than the above, but also to prevent hemoptysis, old man spots, scurvy, gout patients also have a certain effect.
Eggplant eating method, it is best not to use oil fried, can be cleaned and cut the eggplant cracks put in the rice pot steamed, removed, mixed into the ginger, scallion, garlic, sesame oil, a little bit of vinegar and soy sauce mixing, but also a color, aroma and taste of the delicacies, but also middle-aged and elderly people health care of healthy dishes.
Of course, after the fall, it is best not to eat eggplant, folk has been rumored to have "autumn fall Su poisonous" said, at present, this theory has not been cracked, hereby informed.