Eggplant nutrition and eggplant cooking skills

Everyone peels eggplant when eating it, but the skin is actually the most nutritious. Let’s find out.

eggplant

Also known as cheese cake and Kunlun melon, it belongs to the Solanaceae family and is an annual herb. It is one of the few purple vegetables and a very common home-cooked vegetable on the table. Its purple skin contains rich vitamin E and vitamin P, which is unmatched by other vegetables. Eggplant originated in tropical Southeast Asia. China has a long history of cultivating eggplant. 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.

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

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. It is recommended not to peel the eggplant, as its nutrition is in the skin. The eggplant skin contains vitamin B, which is a good match with vitamin C. We take in enough vitamin C, and the metabolism of this vitamin C requires the support of vitamin B.

According to traditional Chinese medicine, eggplant is a cold food. As Li Shizhen said in Compendium of Materia Medica, "Eggplant is cold and laxative. Eating too much will cause abdominal pain and diarrhea." The Southern Yunnan Materia Medica also records that eggplant can disperse blood, reduce swelling, and relax the intestines. Therefore, eating more eggplant is very helpful for people with constipation, hemorrhoidal bleeding, and damp-heat jaundice.

effect

1. Eggplant is rich in vitamin P, which can keep the blood vessel walls elastic and have physiological functions, protecting the cardiovascular system. It is also rich in ascorbic acid, a substance that can enhance the adhesion between human cells, enhance the elasticity of capillaries, and maintain normal cardiovascular function.

2. 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.

3. 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.

Eggplant storage tips

The eggplant's skin is covered with a layer of wax, which not only makes the eggplant shiny, but also protects it. Once the wax layer is washed away or mechanically damaged, it is easy to be attacked by microorganisms and rot. Therefore, eggplants to be preserved generally cannot be washed with water, and must be protected from rain, bumps, heat, and stored in a cool and ventilated place.

Eggplant cooking knowledge

1. Frying eggplant will cause a large loss of vitamin P. Frying it after coating with batter can reduce this loss.

2. Since too many pesticides are used in the planting process now, it is recommended to wash the eggplant with detergent before cooking.

3. 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.

4. 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.

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

Dietary precautions

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. Eggplant tastes bitter in autumn and is cold in nature. People with weak spleen and stomach, weak body, and loose stools should not eat too much. If you eat eggplant before surgery, the anesthetic may not be decomposed normally, which will delay the patient's awakening time and affect the patient's recovery speed.

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

Delicious food

Braised Eggplant

Ingredients: 2 long eggplants, 100g pork belly, 1 chili, 5 cloves of garlic, some oil

Seasoning: 2 spoons of soy sauce, 1 spoon of sugar, 2 spoons of wine

practice:

1. Cut the eggplant into 4 strips vertically, then cut into sections horizontally, and cut the pork belly into shreds.

2. Slice the chili pepper and crush the garlic.

3. Heat the oil, put the eggplant into the pan and fry it, then take it out immediately.

4. Add two spoons of oil into the pot, stir-fry the chili and garlic first, then add the shredded pork and stir-fry until it changes color, then add the fried eggplant, add soy sauce, sugar, wine and a little seasoning, then serve.

Home remedies for curing diseases

Treatment for sheep mouth sores: 50 grams of eggplant, cut the eggplant into slices and dry it, grind it into fine powder, and apply it to the sheep's mouth. It has the function of clearing away heat and removing fire.

Treatment of leg ulcers: first use boiled pepper water to mix a little white flour into a paste, apply it on the ulcer surface, peel it off after it dries, and the pus will be absorbed on the paste. Then apply fresh purple eggplant skin, fix it with gauze or clean cloth, once in the morning and evening.

Treatment of athlete's foot: Wash your feet with water boiled with eggplant roots and salt, and this can cure athlete's foot.

Nutrients contained (per 100g)

Protein 2.3 g

Fat 0.1 g

Carbohydrate 3.1 g

Calcium 22 mg

Phosphorus 31 mg

Iron mg

Carotene mg

Thiamine mg

Riboflavin mg

Niacin mg

Ascorbic acid 3 mg