Eggplant is the most common vegetable in our daily life. Some people peel eggplant when they eat it, but many people don't know that a large part of the nutritional value of eggplant is in the skin. Today, I will introduce the nutritional value of eggplant skin in detail
Nutritional value of eggplant skin
Eggplant is rich in nutrients, including protein, fat, carbohydrate, vitamin, calcium, phosphorus, iron and other nutrients. Especially the content of vitamin P is very high. Vitamin P can keep the elasticity and physiological function of blood vessel wall, prevent hardening and rupture, so often eating eggplant is helpful to prevent hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Eggplant property cold food, often eat the effect of stable blood pressure. Hypertension patients eat, but also to enhance the resistance of blood vessels, to prevent vascular rupture. Often eat eggplant can also anti-aging not long age spots.
Many people like to take off the skin when they eat eggplant, but it's not recommended to take off the skin when they eat eggplant. Its value lies in the skin. The eggplant skin contains B vitamins. B vitamins and vitamin C are a good pair of partners. After we take sufficient vitamin C, the metabolism of vitamin C needs the support of B vitamins. Some studies have found that eggplant skin has the strongest anticancer activity, and its efficacy even exceeds that of the anticancer drug interferon.
How to choose eggplant
The tender eggplant has a sticky feeling. The hard eggplant is the old eggplant. Bright appearance indicates high freshness, and wrinkled and dull skin indicates that it is no longer fresh.
Making skills of Eggplant
1. Eggplant is suitable for cooking methods such as burning, braising, steaming, frying and mixing, such as' fish flavored eggplant ',' fried eggplant box 'and' braised eggplant with meat slices', etc;
2. Old eggplant, especially after autumn, contains more solanine, which is harmful to human body and should not be eaten more;
3. Frying eggplant will cause a lot of loss of vitamin P, which can be reduced by frying eggplant with paste and paste;
4. In the place where the sepals of eggplant are connected with the fruit, there is a ring of light color band. The wider and more obvious the band is, it means that the eggplant fruit is growing rapidly without aging. If the banding is not obvious, it means that the growth of eggplant has stopped at the time of harvesting, and then the eggplant has become old, which affects the consumption;
5. Eggplant is easy to oxidize when it is heated, and its color will turn black, which will affect its beauty. If it is put into a hot oil pan and fried with other materials before cooking, it will not change color easily;
6. After the eggplant is cut, it should be fried directly in oil before it changes color. In this way, the surplus water in eggplant can be fried out, which is easy to taste when stewing; 7. Eggplant will quickly turn from white to brown due to oxidation after being cut into pieces or pieces. If the eggplant cut into pieces is immediately immersed in water, and then picked up and dried when cooking, the eggplant will not change color.
Taboo of Eggplant
Because eggplant is sweet and smooth, and crab is salty and bitter, both are cold, eating the same will damage the stomach and cause diarrhea. In addition, eggplant and black fish can also cause diarrhea and damage the spleen and stomach.