What are the effects and nutritional value of eggplant

Eggplant is a common vegetable. Braised eggplant and garlic eggplant are delicious dishes. Here are some effects of eggplant:

Eggplant Introduction

Eggplant tastes 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-toxic carbuncle, skin ulcer, oral and tongue ulcer.

Sores, bleeding from hemorrhoids, blood in the stool, epistaxis, etc.

Nutritional value of eggplant

It is recommended not to peel eggplant when eating it, as its value lies in the skin. The 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, containing 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. 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.

It has positive significance in delaying human aging.

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 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.

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.

Dosage

How to identify the quality of eggplant

1. Identification of old and tender eggplants: Tender eggplants are dark in color, thin in skin and loose in flesh, light in weight, tender and sweet in seeds, and difficult to separate from the seeds and flesh. There is a greenish-white skin at the bottom of the calyx. Old eggplants are bright and smooth in color, thick and tight in skin, firm in flesh and seeds, easy to separate from the seeds, yellow and hard in weight, and some have a bitter taste.

2. Eggplant quality requirements: Eggplants with uniform and regular shape, moderate maturity, no cracks, rot, rust, or spots. Eggplants with thin skin, few seeds, thick and tender flesh are the best.

3 Eggplants with uniform and regular shape, moderate tenderness, no cracks, rot, rust, or spots are the best. They have thin skin, few seeds, thick and tender flesh. Young eggplants are dark in color, thin in skin and loose in flesh, light in weight, tender and sweet in taste, and the seeds and flesh are not easy to separate. There is a greenish-white skin at the bottom of the calyx. Old eggplants are bright and smooth in color, with thick and tight skin, firm flesh and seeds, which are easy to separate, yellow and hard seeds, heavy in weight, and some are bitter.

Tips

1. Eggplant is suitable for cooking methods such as roasting, braising, steaming, frying, and mixing, such as "Fish-flavored Eggplant", "Fried Eggplant Boxes", "Eggplant with Meat Slices", etc.

5. Eggplant is easily oxidized when exposed to heat, and its color will turn black, affecting its appearance. If you fry it briefly in a hot oil pan before cooking and then stir-fry it with other ingredients, it will not change color easily.

6. After cutting the eggplant, fry it in oil immediately before it changes color. This will fry out the excess moisture in the eggplant, making it easier to absorb the flavor when stewing.

7. After eggplant is cut into pieces or slices, it will quickly turn from white to brown due to oxidation. If you soak the cut eggplant immediately in water and then remove it from the water before cooking, you can avoid the eggplant from changing color.