Modern nutritionists have found that eggplant is rich in nutrition and unique bioactive components, which plays an outstanding role in the prevention and treatment of cardiovascular and cerebrovascular diseases. Eggplant is also an edible vegetable recorded in Chinese medical books and records, and it is helpful to health care if it is used symptomatically.
The nutritional value and medicinal value of eggplant are 1. Eggplant not only contains protein, fat, vitamins, minerals and a small amount of sugar, but also contains its unique ingredients. Modern medical research has confirmed that there is a unique keratin component in eggplant cellulose, which can decompose blood lipids and cholesterol, reduce blood viscosity, lower blood pressure and blood lipids, and has a good health care effect on patients with cardiovascular and cerebrovascular diseases.
2. The content of vitamin P in eggplant exceeds that of other vegetables and fruits, which can enhance the elasticity of blood vessels and help to prevent and treat diseases such as hypertension, heart disease and cerebral infarction.
3. Chinese medicine believes that eggplant is sweet, cold and cool, has the effects of promoting blood circulation, removing blood stasis, reducing swelling and relieving pain, and has a good therapeutic effect on various skin ulcers and nameless swelling.
Eating eggplant has many benefits, but if you want to play its health care role, you should also pay attention to some problems when eating it.
Choose eggplant.
There are many varieties of eggplant, and the one with the highest nutritional value should be purple-skinned green eggplant. Purple vegetables contain trace elements that other vegetables do not have, and green eggplant meat contains rare anthocyanins, which is very beneficial to health.
Cook with meat.
Eggplant contributes to the decomposition of fat. When it is mixed with meat, it can prevent people from eating too much fat, and it is also beneficial to make dishes more delicious.
People with poor spleen and stomach should eat less.
Eggplant is cold and easy to damage the stomach, so people with stomach deficiency and cold symptoms such as gastroenteritis should eat less. In order to eliminate the coldness of eggplant, some warm foods or condiments such as ginger and leeks can be added during cooking to reduce the impact on health.