Nutritional value and therapeutic effects of eggplant

Eggplant is a home-cooked dish. It is loved by people because of its diverse eating methods and delicious taste. Eggplant also has great nutritional value .

Nutritional Value

It is recommended not to peel eggplants, as their value lies in the skin. The skin of eggplants contains vitamin B, which is a good match for vitamin C. We take in enough vitamin C, which requires the support of vitamin B in its metabolism. Eggplants are 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. Anti-aging Eggplants contain vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplants regularly can prevent the increase of cholesterol levels in the blood, which has a positive significance in delaying human aging.

1. 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.

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.

Target Group

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, mixed with cold food, or made into soup. All of these can make delicious dishes. 1. Eggplant is suitable for roasting, braising, steaming, deep-frying, mixing and other cooking methods, such as "fish-flavored eggplant", "fried eggplant box", "roasted eggplant with meat slices", etc.

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

3. Fried eggplant will cause a large loss of vitamin P. Frying it after coating 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 is already old and cannot be eaten.

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 remove it from the water before cooking, you can avoid the eggplant from changing color.

Tips

1. Identification of old and tender eggplants: Tender eggplants are dark in color, thin in skin, loose in flesh, light in weight, tender and sweet in taste, and not easy to separate from the flesh and flesh. There is a greenish-white skin at the bottom of the calyx. Old eggplants are bright and smooth in color, thick and tight in skin, firm in flesh and flesh, and easy to separate from the flesh and flesh. The flesh and flesh are hard and yellow, heavy, and some are bitter. 2. Quality requirements for eggplants: The fruit should be uniform and regular in shape, moderate in age and tenderness, without cracks, rot, rust, or spots. Thin skin, few in flesh, thick and tender flesh are the best.

Edible effects

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-toxic carbuncle, skin ulcer, oral sore, hemorrhoid bleeding, blood in stool, epistaxis, etc. 1. Fried eggplant cakes 300 grams of eggplant, 100 grams of minced meat, three eggs, and appropriate amounts of chopped green onion and minced ginger. First, wash and peel the eggplant, cut it into 3 cm long clip slices (the first cut is cut, and the second cut is connected); add rice wine, refined salt, green onion, ginger and monosodium glutamate to the minced meat and stir evenly; peel the eggs, add starch to make a paste, sprinkle a little dry starch on the eggplant meat, and put the minced meat into the eggplant cakes; put the oil in the pan and heat it to 60% hot, coat the eggplant cakes with paste, fry them one by one until they are 80% cooked, and then take them out. When the oil temperature rises to 80% hot, put the eggplant cakes in and fry them again until they are crispy and sprinkle with pepper and salt. This dish is crispy and delicious, and has the effect of harmonizing the stomach and nourishing the stomach. It is especially suitable for people with poor appetite.

2. Stir-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.

3. 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 still hot. This dish has the effect of clearing heat and eliminating carbuncle, and is suitable for skin ulcers caused by heat toxicity and carbuncle.

4. 750g eggplant in can with shrimp and eggplant, 50g shrimp, 150g lean meat, 2 eggs, 25g mushrooms and bamboo shoots, and appropriate amounts of chopped green onion and ginger. First, cut the eggplant into 1 cm thick round slices, and dig out elephant eye shapes on each slice; cut the pork into 4 cm long strips; cut the bamboo shoots and mushrooms into strips; blanch the bamboo shoots and mushroom strips in boiling water, drain and set aside; put the oil in a wok to warm it up, first stir-fry the shrimps, remove them, then add the eggplant slices and fry until golden brown and remove them; fry the eggs into pieces for later use; put the shredded pork and noodle sauce in a wok, add onions and ginger and stir-fry until cooked, then add shrimps, eggs, mushroom strips and bamboo shoots into the wok, add cooking wine, soy sauce, MSG and a little soup, mix well, and put them in a bowl as stuffing. Finally, take a bowl, put a slice of eggplant on the bottom of the bowl, put the eggplant slices around the edge of the bowl, put the stuffing in the bowl, cover it with the eggplant slices, steam it in a steamer, pour the steamed original soup into a spoon, put the eggplant can into a flat plate, put the wok on the fire to thicken, add pepper oil, and finally pour the juice on the eggplant can. This dish has good color, aroma and taste, rich nutrition, and has the effects of strengthening the spleen and calming the mind, lowering blood pressure and stopping bleeding. It is suitable for patients with arteriosclerosis, hypertension, cerebral thrombosis and scurvy.

Eggplant consumption taboos

Eggplant is cold in nature, so people with weak constitution and cold stomach should not eat too much. Old eggplant, especially old eggplant after autumn, contains more solanine, which is harmful to the human body and should not be eaten too much. Deep-frying eggplant will cause a large loss of vitamin P, and deep-frying after coating with batter can reduce this loss.

However, people with weak spleen and stomach, asthma should not eat too much. In addition, eggplant tastes bitter in autumn and has a cold 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.

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