Nutritional value and edible effects of eggplant
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Eggplants are great. There are very few purple vegetables. They are rich in vitamins, especially E and P. Eggplant IntroductionEggplant is one of the few purple vegetables and is also a very common vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Eggplant belongs to the Solanaceae family and is an annual vegetable. It is native to India and is widely cultivated in my country. It is one of the main vegetables in summer. The edible part of the eggplant is its young fruit, which can be divided into three types according to its shape: round eggplant, bulb eggplant and string eggplant. Round eggplant, the fruit is spherical, the skin is dark purple and shiny, the fruit stalk is dark purple, the flesh is light green and white, and the flesh is dense and tender; The bulb eggplant has a bulb-shaped fruit with a shiny black-purple skin, a dark purple fruit stalk, light green-white flesh, many seeds, and a slightly loose texture. The fruit of the string eggplant is long and thin or slightly curved, with a thin skin that is dark purple or black purple. The flesh is light green and white, contains few seeds, and is tender, soft and of good quality.Nutritional Value1. Protect cardiovascular system and prevent scurvy: Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing; 2. Prevent and treat 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; 3. Anti-aging: Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the increase of cholesterol level in the blood, which has positive significance in delaying human aging.Edible EffectSweet in taste, cool in nature, enters the spleen, stomach, and large intestine meridians; It can clear away heat, stop bleeding, reduce swelling and relieve pain; It is used for carbuncle caused by heat and poison, skin ulcer, mouth sore, bleeding from hemorrhoids, blood in stool, epistaxis, etc. According to traditional Chinese medicine, eggplant is a cold food. Therefore, eating it in summer can help clear away heat and relieve summer heat, and is especially suitable for people who are prone to prickly heat, sores and boils. People with indigestion and diarrhea should not eat too much, as Li Shizhen said in "Compendium of Materia Medica": "Eggplant is cold and laxative, and eating too much will cause abdominal pain and diarrhea."Target GroupIt is edible for the general public 1. It can clear away heat and relieve summer heat, and is especially suitable for people who are prone to prickly heat and boils; 2. People with weak spleen and stomach, asthma should not eat too much; people with weak body and loose stools should not eat too much; eating eggplant before surgery may cause the anesthetic to not be decomposed normally, which will delay the patient's awakening time and affect the patient's recovery speed. |
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