Nutritional value and efficacy of eggplant

Today I will introduce to you the nutritional value and efficacy of eggplant. It is very good. Please save it well.

Introduction to Eggplant

Name: Eggplant

Other names: Luosu, Ruosu, Kunlun melon. Latin name: Solanum melongena L. Family: Solanaceae Solanum Solanum Eggplant was first produced in India and introduced to China in the 4th and 5th centuries AD. The eggplant cultivated in the Northern and Southern Dynasties was round, similar to the wild shape; the Yuan Dynasty cultivated long eggplants; by the end of the Qing Dynasty, this long eggplant was introduced to Japan. Now it is mainly planted in the northern hemisphere. Eggplant has a taproot system, with a root depth of 50 cm and a horizontal extension of 120 cm. Most of it is distributed within the 30 cm tillage layer. The fruit on the main stem of eggplant is called "door eggplant", the fruit of the first-level side branch is called "double eggplant", the fruit of the second-level side branch is called "four-door bucket", the fruit of the third-level side branch is called "eight-sided wind", and the fruit of the later side branch is called "full-star". The national eggplant cultivation area is about 3 million mu, and Guangdong is about 100,000 mu. The round eggplant plants are distributed throughout the province, and the northern transportation bases such as Zhanjiang City are more concentrated. The eggplants cultivated in Guangdong are mainly long, but also oval and round. The fruit color is mainly purple-red, but also white, green and purple-black. In recent years, with the increase in market demand in the North, the North base also likes to grow purple-black, shiny long, oval and round eggplants. According to the analysis of nutrition expert Li Shuyun, the disease prevention index of eggplant is 26.29 and the vitality index is 9.7142, which proves that it has a very high value for disease recovery, and the improvement of vitality is within the effective range.

Nutritional value and efficacy of eggplant

Nutritional value of eggplant

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.

Protect cardiovascular system, 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 and treating scurvy and promoting wound healing.

Preventing and treating gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on preventing and treating gastric cancer. In addition, eggplant also has the effect of clearing cancer fever.

The benefits of eggplant

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.

Fried eggplant 250 grams of eggplant. Wash the eggplant first, cut it into small pieces, put it on the fire, add oil to heat it to 70%, pour in the eggplant pieces and stir-fry until cooked, then add a little refined salt. This dish has the effect of clearing heat and detoxifying, and is suitable for patients with hemorrhoid bleeding.

Steamed Eggplant 250g eggplant. Wash the eggplant, cut into large strips, put into a bowl, and steam in a steamer for about 20 minutes; take out the steamed eggplant, add salt and sesame oil while it is hot. This dish has the effect of clearing heat and eliminating carbuncle, and is suitable for skin ulcers caused by heat toxicity and carbuncle.

Eggplant is suitable for people

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

Eggplant can be eaten with meat or vegetables. It can be stir-fried, roasted, steamed, boiled, deep-fried, served cold, or made into soup. It can be cooked into delicious dishes.

Once 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 drain it when cooking, you can avoid the eggplant changing color.

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

Fried eggplant will cause a large loss of vitamin P. Frying it in batter and then frying can reduce this loss.

There is a light-colored ring where the eggplant sepals connect to the fruit. The wider and more obvious this ring is, the faster the eggplant fruit grows and the less aging it has. If the ring is not obvious, it means that the eggplant has stopped growing when it was harvested and has become old, which affects its edibility.

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

Old eggplants, especially old eggplants after autumn, contain more solanine, which is harmful to the human body and should not be eaten too much.