The effects and functions of eating raw eggplant

Can eggplant be eaten raw? Today I will tell you how delicious it is to eat eggplant raw:

Therapeutic effects of eating raw eggplant:

"Eggplant has a therapeutic effect. It is rich in vitamins, protein and calcium, which can soften blood vessels. Eating more eggplant can help reduce age spots. Eggplant has a blood stasis-removing effect and can reduce the occurrence of cerebral thrombosis. Eggplant can also help lose weight. If you cook it in a stir-frying method, it will definitely not work. Eggplant can absorb oil very well. If you cook often, you should know that you need to put more oil in eggplant. If you want to lose weight, eat eggplant raw, peel it, and it tastes good when it is mixed with cold food.

Benefits of eating raw eggplant:

Eating eggplant raw can retain more vitamin D and protect blood vessels. Chinese medicine believes that eggplant is cold in nature and has the effects of dispersing blood stasis, reducing swelling and relieving pain, treating cold and heat, dispelling wind and unblocking meridians, and stopping bleeding. The main ingredients of eggplant are: trigonelline, stachydrine, choline, protein, calcium, phosphorus, iron, VA, VB, VC, especially the sugar content is twice as high as that of tomatoes, and eggplant fiber also contains a certain amount of saponin, and purple eggplant contains rich VPP. Eating eggplant raw can prevent the increase of blood cholesterol content, because it is not easy to suffer from jaundice, liver enlargement, arteriosclerosis and other diseases.

In recent years, domestic and foreign studies have found that eggplant contains special beneficial ingredients that can prevent and treat some common diseases.

1. Hemorrhagic diseases: Purple eggplant is rich in vitamin P, which can improve the fragility of blood vessels and prevent small blood vessel bleeding. It has a certain preventive and therapeutic effect on patients with hypertension, arteriosclerosis, hemoptysis, purpura and scurvy.

2. Lower cholesterol: Saponin contained in eggplant fiber has the effect of lowering cholesterol. Brazilian scientists conducted an experiment on obese rabbits and found that the total cholesterol content of rabbits that consumed eggplant juice was 10% lower than that of the control group.

3. Cancer prevention: Eggplant contains nightshade, which can inhibit the proliferation of digestive tract tumor cells, especially gastric cancer and rectal cancer. When some cancer patients receiving chemotherapy have fever, they can eat eggplant cooked and served cold, which has the effect of reducing fever. Eggplant can also be used as an auxiliary treatment food for the above two cancers.

4. Internal hemorrhoids and blood in the stool: Eggplant has the effect of clearing away heat, activating blood circulation, reducing swelling and relieving pain. Use 1-2 fresh eggplants every day, wash and put them in a bowl, add a little oil and salt, put them in a pot and steam them. Eating them for several days can treat internal hemorrhoids and blood in the stool, and it also has a certain effect on constipation.

Eating eggplant raw has therapeutic effects.

As blood vessels of the elderly gradually age and harden, "age spots" will appear on their skin. The spots will grow from small to large and connect to each other with age. This small subcutaneous hemorrhage is often a precursor to a stroke. Eating more eggplants can significantly reduce age spots.

Traditional Chinese Medicine: Dry the eggplant with stalks, grind it into fine powder, and use it externally. The Supplement to Prescriptions for Women records that eggplant powder mixed with water can be applied externally to treat breast cracks; the modern Chinese Medicine Dictionary also introduces that mixing borneol with eggplant powder and spreading it on skin ulcers has a certain effect. The Suixiju Diet says that eggplant has the effects of "activating blood circulation, relieving pain, and eliminating carbuncle", which is indeed a talk of experience.

Calories and weight loss effects of raw pickled eggplant

Calories: 226 kcal (per 555.0 g)

Effect: Four-star weight loss food, low calorie content

Source: Mint Reference Food Library

Ingredients

Eggplant (purple skin, long) 500g

seasoning

3 grams of salt, 10 grams of vinegar, 10 grams of soy sauce, 2 grams of MSG, 10 grams of sesame oil, 20 grams of sweet noodle sauce, as appropriate

category

Private dishes to stop bleeding, regulate gastritis, regulate peptic ulcer

How to eat

1. Wash the eggplants, peel them, cut them into strips or slices, put them in a large bowl, marinate them with salt, vinegar and soy sauce for half an hour, then add MSG and sesame oil, mix well and it’s done.

2. When eating, serve the sweet noodle sauce together with the eggplant and dip it in it.