Eggplant is a nutrient-rich dark vegetable, which contains protein, calcium, phosphorus, iron, vitamins A, B, C and many plant compounds, such as cucurbitacin, stachydrine, choline and solanine. Tomato skin contains anthocyanin, perilla glycoside, anthocyanin, etc., and is also rich in vitamin E and vitamin P.

Vitamin e and vitamin p can protect the cardiovascular system, and anthocyanins have antioxidant effect and delay human aging.

Fenugreek and choline can combine with excessive cholesterol in the small intestine, excrete it, reduce cholesterol in the body and protect normal blood circulation.

Eggplant is the main vegetable in northern summer and autumn. There are many ways to cook eggplant, tomato boxes, cold eggplant, fresh grinding with potatoes and peppers, or stewing eggplant with potatoes and frying shredded tomatoes.

The healthiest and simplest way is to chill eggplant, steam or boil it, and then shred it with cold hands. After controlling the moisture, add salt, chicken essence, minced garlic, minced coriander, sesame oil and light soy sauce, and it will be delicious.

Eggplant is one of the few purple vegetables. The reason why eggplant skin is purple is mainly because it is rich in anthocyanins.

Anthocyanin is a natural pigment, which can make plants appear red, purple or even black.

At the same time, anthocyanin is also a powerful antioxidant, which can enhance immunity and delay human aging; Inhibit the proliferation of cancer cells, so it also has the effect of preventing cancer.

Vitamin P rich in eggplant can enhance cell adhesion, enhance capillary elasticity, prevent vascular sclerosis and rupture, lower blood pressure and prevent cancer.

Moreover, eggplant is rich in dietary fiber, which can promote intestinal peristalsis, accelerate the excretion of toxins in the body and maintain the internal environment.

Nutritionist's Tip: The main nutrition of eggplant is on the skin, so it is recommended not to peel the eggplant when cooking. It is best to eat it with the skin and absorb all the nutrition.

Soybean+eggplant = cardiovascular protection

Eggplant is rich in anthocyanins and soybean contains isoflavones, which can lower cholesterol and prevent cardiovascular diseases when eaten together.

Eggplant+garlic = sterilization and cancer prevention

Mashed garlic eggplant is a special dish. It is fragrant and soft, and has good functions of sterilization, detoxification, immunity enhancement and beauty beauty.

1, eggplant is rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. It has excellent properties in anti-cancer, anti-aging, lowering cholesterol and protecting cardiovascular system. It is a delicious food and has a good health care function.

2. The content of vitamin P in eggplant is very high, with 750mg per100g. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce brittleness and permeability, and prevent microvascular rupture and bleeding.

3. Eggplant also contains trace elements such as phosphorus, calcium and potassium, and various alkaloids such as choline, fenugreek, stachydrine and solanine. In particular, purple eggplant has higher vitamin content, which can inhibit the proliferation of tumor cells in digestive tract.

4. Vitamin C and saponin contained in eggplant fiber can reduce cholesterol. Foreign scholars put forward "12 method to reduce cholesterol", and eating eggplant is one of the methods.

5. The B vitamins contained in eggplant also have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema.

Hello, everyone. I'm glad to answer this question. Eggplant contains a lot of vitamins, iron and minerals. I suggest that you often eat garlic eggplant, braised eggplant, minced meat eggplant and aunt baked eggplant!

Eggplant contains saponins, which can promote the synthesis of protein, lipids and nucleic acids, improve oxygen supply capacity, improve blood flow, prevent thrombosis and improve immunity. It also has the effect of improving sexual ability for men. In addition, this ingredient is commonly used in medicine to lower cholesterol in the body.

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Eggplant is rich in nutrition and contains trace elements such as protein, fat, carbohydrates, vitamins, calcium, phosphorus and iron.

② It can lower cholesterol, and has certain adjuvant therapeutic effect on dysmenorrhea, chronic gastritis, nephritis and edema.

③ Clearing away heat and relieving summer heat, lowering blood lipid and blood pressure, protecting cardiovascular system and resisting aging.

Recommend several cooking methods of eggplant:

① eggplant with garlic

② Steamed eggplant

③ Oil-consuming eggplant

(4) cold hand-pulled eggplant