Nutritional value of garlic eggplant

Garlic eggplant is not only a very delicious food, but also contains certain nutritional value. Today I will introduce it to you:

eggplant

Eggplant is rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. It also contains vitamin 3. Anti-aging eggplant contains vitamin E, which can prevent bleeding and anti-aging; 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 micro-vessel rupture and bleeding, and maintain normal cardiovascular function; eggplant contains vitamin E, which can prevent 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.

garlic

1. Powerful sterilization. The sulfur compounds in garlic have extremely strong antibacterial and anti-inflammatory effects, and can inhibit and kill a variety of cocci, bacilli, fungi and viruses. It is one of the most powerful natural plants with antibacterial effects discovered so far.

2. Prevent and treat tumors and cancer. Germanium and selenium in garlic can inhibit the growth of tumor cells and cancer cells. Experiments have found that the people with the lowest cancer incidence are those with the highest selenium content in their blood. The National Cancer Organization of the United States believes that garlic ranks first among the plants with the greatest anti-cancer potential in the world.

3. Detoxification and cleansing of the intestines, preventing gastrointestinal diseases. Garlic can effectively inhibit and kill Helicobacter pylori and other bacteria and viruses that cause gastrointestinal diseases, remove toxic substances in the stomach and intestines, stimulate the gastrointestinal mucosa, promote appetite, and accelerate digestion.

4. Lower blood sugar and prevent diabetes. Garlic can promote the secretion of insulin, increase the absorption of glucose by tissue cells, improve the body's glucose tolerance, quickly lower the blood sugar level in the body, and kill various bacteria that induce diabetes due to infection, thereby effectively preventing and treating diabetes.

5. Prevent and treat cardiovascular and cerebrovascular diseases. Garlic can prevent fat deposition in cardiovascular and cerebrovascular diseases, induce fat metabolism in tissues, significantly increase fibrinolytic activity, lower cholesterol, inhibit platelet aggregation, reduce plasma concentration, increase arteriolar dilatation, promote vasodilation, regulate blood pressure, increase vascular permeability, thereby inhibiting the formation of blood clots and preventing arteriosclerosis. Eating 2 to 3 cloves of garlic every day is the best and easiest way to lower blood pressure. Garlic can help maintain an appropriate amount of an enzyme in the body to avoid high blood pressure.

6. Protect liver function. The trace element selenium in garlic protects the liver by participating in the aerobic metabolism of the blood, removing toxins and reducing the detoxification burden of the liver.

7. Vigorous energy. Garlic can effectively supplement the substances needed by the kidneys, improve the symptoms of general weakness caused by insufficient kidney qi, and promote the production of sperm, greatly increasing the number of sperm.

8. Prevent colds. Garlic contains a capsaicin called "propylene sulfide", which has a good killing effect on pathogens and parasites, can prevent colds, and relieve cold symptoms such as fever, cough, sore throat and nasal congestion.