Boiled eggplant will turn blue. Eggplant is rich in iron ions. In the process of cooking eggplant, iron ions react with oxygen to produce green iron oxide precipitate, so it appears green.

Nutritional value of eggplant;

1, lowering blood pressure. Eggplant is rich in vitamin P, which is a flavonoid, which can soften blood vessels and lower blood pressure.

2, lower cholesterol. Eggplant contains fenugreek and choline, which can combine with excessive cholesterol in the small intestine and be excreted to maintain normal blood circulation and reduce cholesterol.

3. lose weight. Eggplant can also absorb fat and play a role in losing weight.

4, clearing heat and relieving summer heat. Eating eggplant in summer can clear away heat and relieve summer heat, especially suitable for people who are prone to prickly heat and sores in summer.