Eggplant is a kind of vegetable that people often eat in life. It is also a food rich in nutrients. Experts say that eggplant is rich in vitamin P that can maintain the elasticity of the blood vessel wall and prevent the hardening of blood vessel walls. Of course, shoes There are also many nutrients that have anti-cancer properties. Eat more eggplant also has a stable cholesterol, and even anti-aging. Of course, eggplant is also a very nutritious food in people's hearts. What is the nutritional value of eggplant?
Nutritional analysis of eggplant:
1. Protect cardiovascular and anti-scurvy: Eggplant is rich in vitamin P. This substance can increase the adhesion between cells in human body, increase the elasticity of capillaries, reduce the brittleness and permeability of capillaries, and prevent the bleeding of microvascular vessels. Keeps cardiovascular function normal. In addition, eggplant also has the effect of preventing scurvy and promoting wound healing.
2. Prevention of 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 heat;
3. Anti-aging: Eggplant contains vitamin E, has the function of preventing bleeding and anti-aging, eats eggplant, and does not increase the level of cholesterol in the blood, which is of positive significance for delaying human aging.
4. Li Shizhen said in the "Compendium of Materia Medica": "Soybeans are cold and profitable.
Eggplant therapeutic effect:
Eggplant sweet, cool, into the spleen, stomach, large intestine;
With heat to stop bleeding, swelling and pain relief effect;
For hot acne, skin ulcers, mouth sores, hemorrhoids, blood in the stool, blood stasis syndrome
Eggplant Supplementary Information:
1. Identification of old and tender eggplants: tender eggplants are dark in color, thin in flesh and velvety, light in weight, sweet in taste, and not easy to separate. The lower part of the flower bud has a greenish white skin. The light color of the old eggplant is smooth and shiny, the skin is thick and tight, the meat is firm, the meat is easy to separate, the son yellow is hard, the weight is heavy, and some have bitterness.
2. Eggplant quality requirements: uniform shape, shape, old and tender, moderate, no cracks, rot, rust, spots. Thin skin, small children, thick meat, tender for good products.
3. The epidermis of the eggplant is covered with a layer of wax, which not only makes the eggplant shine, but also has the function of protecting the eggplant. Once the waxy layer is washed away or mechanically damaged, it is susceptible to being rotted and deteriorated by microorganisms. Therefore, the preserved eggplant must not be washed with water, but also be protected from rain, bumps, heat, and stored in a cool, ventilated place.
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