Nutritional value of fish-flavored eggplant

Fish-flavored eggplant is a dish that many people love to eat. So what kind of nutritional value does fish-flavored eggplant have? Let me tell you about it today:

eggplant

Nutritional value of fish-flavored eggplant

It is recommended not to peel eggplant when eating it, as its value lies in the skin, but it must be washed thoroughly, otherwise pesticides will remain and endanger your health. Eggplant skin contains vitamin B, which is a good match for vitamin C. If we take in enough vitamin C, the metabolism of this vitamin C requires the support of vitamin B.

Eggplant is also rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Every 100 grams contains 2.3 grams of protein, 0.1 grams of fat, 3.1 grams of carbohydrates, 22 milligrams of calcium, 31 milligrams of phosphorus, 0.4 milligrams of iron, 0.04 milligrams of carotene, 0.03 milligrams of thiamine, 0.04 milligrams of riboflavin, 0.5 milligrams of niacin, and 3 milligrams of ascorbic acid. In addition, it also 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 a positive significance in delaying human aging.

Cardiovascular protection, ascorbic acid

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 scurvy and promoting wound healing.

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 cancer fever.

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.

Fish-flavored eggplant eating guide

Edible effects

Eggplant is sweet and cool in nature. It enters the spleen, stomach, and large intestine meridians. It has the effects of clearing heat and stopping bleeding, reducing swelling and relieving pain. It is used for heat and toxic carbuncles, skin ulcers, mouth and tongue sores, hemorrhoids, blood in the stool, and epistaxis.

Target Group

It can clear away heat and relieve summer heat, and is especially suitable for people who are prone to prickly heat and boils; but people with spleen and stomach deficiency and asthma should not eat too much. In addition, eggplant tastes bitter in autumn and is cool in nature. People with spleen and stomach deficiency, weak body, and loose stools should not eat too much; eating eggplant before surgery may prevent the anesthetic from being decomposed normally, which will delay the patient's awakening time and affect the patient's recovery speed.