Freyja Eggplant has been cultivated in my country for 2000 years. Eggplant is an herbaceous plant with berries as its product. It is the fruit of the Solanaceae plant Solanaceae and is one of the most commonly eaten vegetables in summer and autumn. This product is also known as rassula and kusu. It is rich in nutrients, especially contains a large amount of vitamin D, which can protect blood vessels. Traditional Chinese medicine believes that eggplant has a cold nature and flavor, and has the functions of dispersing blood stasis, reducing swelling and pain, treating cold and heat, dispelling wind, dredging collaterals and stopping bleeding. Eggplant was included in the emperor's meal list in ancient times. The nutritional value of eggplant is very high. Its main components are trigonelline, stachydrine, choline, protein, calcium, phosphorus, iron and VA, VB, VC, especially the sugar content is relatively high. tomato Twice as high as eggplant fiber, and eggplant fiber also contains a certain amount of saponin, and purple eggplant is rich in Vpp.
Eggplant can be eaten cold or cooked, dried or salted. Modern medical research has proven that eating eggplant regularly can prevent the cholesterol content in the blood from increasing, making it less susceptible to jaundice, liver enlargement, arteriosclerosis, etc. disease . There are many varieties of eggplant. The berries are long, round, or obovate, and the skins are white, green, or purple. White and purple eggplants are the best.
What are the nutritional contents of eggplant?
Each 100 grams of eggplant contains 95 grams of water, 1.2 grams of protein, 0.4 grams of fat, 2.2 grams of carbohydrates, 0.6 mg of crude fiber, 23 mg of calcium, 23 mg of calcium, 26 mg of phosphorus, 0.5 mg of iron, 0.11 mg of carotene, 10.05 mg of vitamin B, 0.01 mg of vitamin B2, 0.5 mg of niacin, 17 mg of vitamin C, and 17 kcal of calories. In particular, eggplants are rich in vitamin P, and the most abundant part is at the junction of the purple skin and pulp, so the purple variety of eggplants is the best.
Eggplant is rich in vitamin P and other nutrients that can enhance the adhesion of human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, maintain normal function of platelets, prevent scurvy and promote wound healing. Therefore, eating eggplant regularly has a certain preventive effect on preventing and treating hypertension, atherosclerosis, hemoptysis, purpura, and scurvy. Recent medical research has discovered that eggplants and other nightshade plants also contain a substance called "solanine", which has anti-cancer effects.
Before cooking eggplant dishes, the eggplant rust should be removed. Because after cutting the eggplant with a knife, the surface of the eggplant meat is easy to oxidize and turn black, which affects the color of the eggplant. You can put the cut eggplant pieces into light salt water, wash them with your hands a few times, squeeze out the black water, and then rinse them briefly with clean water.
