Eggplant recipes and nutrition

Today I will introduce some general knowledge about eggplant, as well as its nutritional value and eating instructions:

Eggplant knowledge introduction:

Aubergine eggplant is one of the few purple vegetables and is also a very common vegetable on the table. Its purple skin contains rich vitamin E and vitamin P, which is unmatched by other vegetables.

Eggplant belongs to the Solanaceae family and is an annual vegetable. It is native to India and is widely cultivated in my country. It is one of the main vegetables in summer.

The edible part of the eggplant is its young fruit, which can be divided into three types according to its shape: round eggplant, bulb eggplant and string eggplant.

Round eggplant, the fruit is spherical, the skin is dark purple and shiny, the fruit stalk is dark purple, the flesh is light green and white, and the flesh is dense and tender;

The bulb eggplant has a bulb-shaped fruit with a shiny black-purple skin, a dark purple fruit stalk, light green-white flesh, many seeds, and a slightly loose texture.

The fruit of the string eggplant is long and thin or slightly curved, with a thin skin that is dark purple or black purple. The flesh is light green and white, contains few seeds, and is tender, soft and of good quality.

Eggplant Nutritional Analysis:

1. Protect cardiovascular system and prevent scurvy: 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;

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.

4. Li Shizhen said in Compendium of Materia Medica: "Eggplant is cold and laxative in nature. Eating too much will cause abdominal pain and diarrhea."

Eggplant is suitable for:

It is edible for the general public

1. It can clear away heat and relieve summer heat, and is especially suitable for people who are prone to prickly heat and boils;

2. People with weak spleen and stomach, asthma should not eat too much; people with weak body and loose stools should not eat too much; eating eggplant before surgery may cause the anesthetic to not be decomposed normally, which will delay the patient's awakening time and affect the patient's recovery speed.

Therapeutic effects of eggplant:

Eggplant is sweet and cool in nature, and enters the spleen, stomach, and large intestine meridians;

It has the effects of clearing away heat, stopping bleeding, reducing swelling and relieving pain;

It is used for heat-toxic carbuncles, skin ulcers, mouth sores, hemorrhoid bleeding, blood in the stool, and epistaxis.

Eggplant cooking instructions:

1. Eggplant is suitable for cooking methods such as roasting, stewing, steaming, frying, and mixing, such as "fish-flavored eggplant", "fried eggplant box", "eggplant with meat slices", etc.;

2. Old eggplants, especially those grown in autumn, contain more solanine, which is harmful to the human body and should not be eaten too much;

3. Deep-frying eggplant will cause a large loss of vitamin P. Frying it with batter can reduce this loss.

4. 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 the eggplant has become old and cannot be eaten.

5. Eggplants are very easy to oxidize when exposed to heat, and their color will turn black, which will affect their appearance. If you fry them in hot oil before cooking, and then stir-fry them with other ingredients, they will not easily change color.

6. 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 flavor when stewing.

7. When 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;