Eggplant is a rare purple vegetable, its nutritional value is unique. Compared with many vegetables, eggplant has the highest nutritional value. Then let's count the nutritional effects of eggplant.
1. Reduce hyperlipidemia, hypertension
Choose dark long strip type, cut into sections or silk, mix with sesame paste and soy sauce, take it at dinner time, it can effectively reduce and self-healing.
2. Prevention and treatment of gastric cancer
Eggplant contains solanine, which can inhibit the proliferation of digestive system tumor, and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing heat, hemostasis, detumescence and pain relief.
3. Anti aging
Eggplant contains vitamin E, has the function of preventing bleeding and anti-aging, often eat eggplant, can make the blood cholesterol level does not increase, has a positive significance for delaying human aging.
4. Qingre Huoxue Xiaozhong Zhitong
Take steamed eggplant every day, for a long time, can effectively treat internal hemorrhoids bleeding, also has a certain role in relieving constipation. Medical research also shows that often eat eggplant on chronic gastritis, nephritis, edema and other diseases have a certain therapeutic effect.
5. Cardiovascular protection, ascorbic acid
Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, and maintain normal cardiovascular function. In addition, eggplant has the effect of preventing scurvy and promoting wound healing.
6. Treating chilblain
Take two or three eggplant seedlings (with roots) from dongtiandi and fry them in water. After boiling, boil them for another 20 minutes. Wash the frostbite affected area with this water bubble. At the same time, scrub the affected area with eggplant seedlings. Two to three times can cure the disease.
Quality identification of Eggplant
Eggplant with uniform shape, moderate tenderness, no crack, rot, rust skin, spots, thin skin, few seeds, thick meat, tender is the best. The color of tender eggplant is dark, the skin is thin, the flesh is loose, the weight is small, the seed is tender and sweet, the flesh is not easy to separate, and there is a green white skin at the bottom of calyx. The color of old eggplant is bright, shiny and smooth, the skin is thick and tight, the flesh is firm and solid, the flesh is easy to separate, the flesh is yellow and hard, the weight is large, and some are bitter.