Nutritional Ways to Eat Eggplant

How to eat eggplant to be more nutritious? What should we pay attention to when eating eggplant?

Nutritional eating method

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, because its value lies in the skin. The eggplant skin contains vitamin B, which is a good match for vitamin C. We take in enough vitamin C, and the metabolism of this vitamin C requires the support of vitamin B. The different colors of fruits and vegetables always imply unique nutrition. It is recommended not to peel the eggplant. Eggplant should never be eaten raw to avoid poisoning.

There are many ways to eat eggplant, but most of them require high cooking temperatures and long cooking times, which are not only greasy but also cause great nutritional losses. Fried eggplants can cause a loss of more than 50% of vitamins. Among all the ways to eat eggplant, pureed eggplant is the healthiest. First, pureed eggplant takes the shortest time to heat, and only needs to be steamed over high heat, so the nutritional loss is minimal. Secondly, pureed eggplant uses the least oil, and after the steamed eggplant is mashed, it only needs to be slightly drizzled with sauce. Finally, pureed eggplant is the most nutritious way to absorb nutrients, because it does not require the eggplant skin to be peeled, and the eggplant skin contains a large amount of bioactive substances. The best sauce for pureed eggplant is olive oil, sesame paste, mashed garlic and a little salt. Olive oil is undoubtedly a healthy oil, sesame paste is rich in calcium, protein and vitamins, and mashed garlic has antibacterial and anti-cancer effects.

Food taboos

1. Eggplant is a cold vegetable, so pregnant women who have symptoms of indigestion, diarrhea, spleen and stomach deficiency, or loose stools should not eat too much. [8]

2. Pregnant women should also choose fresh eggplants when choosing eggplants. It is best not to choose old eggplants, especially old eggplants after autumn, which contain more solanine, which is harmful to the human body and should not be eaten too much.

3. When cooking eggplant dishes, you should choose freshly harvested tender fruits. There is a light-colored ring where the eggplant sepals and fruits are connected. The wider and more obvious this ring is, the faster the eggplant fruit is growing and not aging. If the ring is not obvious, it means that the eggplant has stopped growing when it was harvested. At this time, the flesh has begun to become rough and the seeds have become hard, which affects its edible properties.

4. Eggplants easily absorb oil during roasting or frying, causing the body to take in too much fat. To regulate the body, pregnant women can eat some nutritious fruits appropriately.

5. Eating eggplant before surgery may cause the anesthetic to not be decomposed normally, which may delay the patient's awakening time and affect the patient's recovery speed.

Production Guidance

1. Eggplant is suitable for cooking methods such as roasting, braising, steaming, frying, and mixing, such as "fish-flavored eggplant", "fried eggplant boxes", "eggplant roasted with meat slices", "braised eggplant", 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. If you experience nausea, vomiting, diarrhea, intestinal colic, confusion, convulsions and other poisoning symptoms after eating, you should go to the hospital for treatment in time.

3. Fried eggplant will cause a large loss of vitamin P. Frying it in batter and then frying 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 has become old, which affects its edible quality.

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