Summer is the growing season of eggplant, and many people will buy some eggplant to make all kinds of delicious food. But you know, when we mix food, sometimes there are some problems. The nature of different foods is likely to lead to the loss of some nutrients. So, do you know what eggplant needs?

Let's introduce it below.

Eggplant contains vitamins, protein, sugar and minerals. In particular, eggplant is rich in vitamin P, and the most abundant part is the junction of purple skin and pulp, so eggplant is the top grade with purple varieties.

The content of vitamin P in 100g purple eggplant is as high as 720mg. Vitamin P can enhance the adhesion between human cells, improve the fragility of small blood vessels and prevent bleeding of small blood vessels.

In addition, the saponin in eggplant can reduce blood cholesterol, and with vitamin P, it can improve the elasticity of microvessels, which is beneficial to the prevention and treatment of cardiovascular diseases.

Eggplant can't be eaten with what:

Eggplant is delicious and nutritious, but who can eat it with to play a better therapeutic role? Who else has a bad temper?

Eating eggplant and crab together may hurt your stomach. Diarrhea crab meat is cold, eggplant is sweet, and cold and slippery, both of which are cold in the same origin as medicine and food.

If you eat together, your stomach will be uncomfortable, which will seriously lead to diarrhea, especially for people with spleen and stomach deficiency and cold.

Perfect companion for eggplant.

Eggplant+Bitter Melon: The ideal dish for cardiovascular patients. Bitter Melon has the functions of relieving fatigue, clearing heart, improving eyesight, benefiting qi and strengthening yang, and delaying aging.

Eggplant has the effects of relieving pain and promoting blood circulation, clearing away heat and swelling, relieving pain and diuresis, preventing blood vessel rupture, lowering blood pressure, relieving cough and enriching blood.

The combination of the two is an ideal dish for cardiovascular patients.

Eggplant+meat = stabilizing blood pressure and preventing purpura. Eating eggplant with meat can replenish blood and stabilize blood pressure.

In addition, eggplant is rich in vitamin P, which has a good effect on preventing microvascular rupture, effectively preventing cardiovascular diseases and helping to prevent purpura.

Supplementary reading:

When cooking eggplant, as long as you don't stir-fry it, lower the cooking temperature and reduce the oil absorption, you can effectively maintain the nutritional and health care value of eggplant, such as stewed eggplant with potatoes.

In addition, adding vinegar and tomatoes is beneficial to maintain vitamin C and polyphenols.

1. Cold tomato strips

Cut the long eggplant into strips, put it in a bowl and steam it in a steamer for 10 minutes.

Take out the water, add salt, vinegar, garlic paste, sesame sauce, coriander leaves and other cold dishes.

Be careful not to squeeze all the juice out of the eggplant to avoid nutrient loss. Thicker sesame paste can make up for excess water.

Step 2 stir-fry diced tomatoes

Cut eggplant in half and garlic in rice. Put 2 tbsp oil in the pan, add garlic, stir-fry eggplant, and add 1 tbsp vinegar.

Cover and stew for two minutes. When the eggplant is soft, add salt, add a little diced tomatoes, turn it over a few times, and add a little monosodium glutamate or chicken essence to serve. Pay attention to control the remaining oil when serving.

The temperature of these two cooking methods does not exceed 120℃, the oil consumption is small, and the loss of vitamins and flavonoids is relatively small.