Eggplant is rich in vitamins, minerals and other nutrients, and also contains a lot of antioxidants. Many studies show that antioxidants can help us prevent many chronic diseases, such as heart disease and cancer. Eggplant is particularly rich in anthocyanins, but its calories and fat are not high, but it is rich in vitamin B family involved in lipid metabolism. At the same time, vitamin C, saponin and choline in eggplant also have a certain regulatory effect on cholesterol, so people with hyperlipidemia can often eat some eggplant.
Eggplant will have a slight sore throat because it is rich in "pectin dietary fiber". Regular intake of dietary fiber can slow down the digestion of food, increase the body's satiety, promote intestinal metabolism and speed up the defecation process. Eggplant has a certain health care effect on cardiovascular and cerebrovascular diseases. However, as long as the eggplant is not fried with fire and the cooking temperature and oil absorption are reduced, the nutritional and health care value of eggplant can be effectively maintained. Braised food is more nutritious, tastes better and is easier to digest and absorb than fried food.
Eggplant actually belongs to a kind of traditional Chinese medicine in Chinese medicine, which is the eggplant we usually use for cooking. It also has the function of homology of medicine and food. According to the dictionary of traditional Chinese medicine, eggplant is sweet and cool. Meridian enters spleen, stomach and large intestine. Functions: clearing away heat, promoting blood circulation, relieving pain and reducing swelling.