Eggplant contains certain protein and carbohydrate, and contains certain dietary fiber, about 1.3g/ 100g. Eggplant contains a variety of vitamins, including rich vitamin C and B vitamins and a small amount of vitamin A and vitamin E. There is also a special vitamin-vitamin P in eggplant skin.
Eggplant contains not only nutrients, but also some bioactive substances, such as alkaloids, glycosides, steroids, flavonoids, triterpenoids, organic acids and so on, which have played different roles. For example, anthocyanin, which we are familiar with, is a glycoside, which is rich in deep purple food and is a component with very strong antioxidant activity in nature.
Eggplant is low in fat and calories. 100g eggplant contains only 2 1 calorie and 0.2g fat, but it is rich in dietary fiber. 100g of eggplant contains 1.3g of dietary fiber, especially in the purple skin of eggplant. Proper consumption of eggplant can also improve satiety and prevent constipation.
Eggplant fiber is also full, which inhibits the release of auxin. Eggplant fiber is also full, which inhibits the release of auxin, and hormones tell us that we are hungry again. By filling our appetite, the chances of reducing overeating are greatly reduced, so the attempt to lose weight is easier to succeed. In addition to the beneficial effects of fiber, eggplant is an important source of antioxidants and the best line of defense for human body against various diseases.
Vitamin P is beneficial to patients with hypertension, arteriosclerosis, hemoptysis and scurvy. Vitamin C and saponin contained in eggplant can lower cholesterol. In addition, the B vitamins contained in eggplant have a certain auxiliary therapeutic effect on dysmenorrhea, chronic gastritis and nephritis edema.
Eggplant has a certain health care effect on cardiovascular and cerebrovascular diseases. As long as it is not fried with fire, the cooking temperature is lowered and the oil absorption is reduced, the nutritional and health care value of eggplant can be effectively maintained. Stews are more nutritious, taste better and are easier to digest and absorb than fried foods, because vegetables with solid texture often need to be fried repeatedly, and the longer they can be fried, the more vitamins are lost.
The way of stewing can ensure the original flavor and more comprehensive nutrition. In addition, adding vinegar and tomatoes is beneficial to maintain vitamin C and polyphenols. Eggplant is rich in vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce brittleness and permeability, prevent microvascular rupture and bleeding, and prevent hypertension and stroke.
Eggplant is a cool vegetable. People who are prone to prickly heat and boils can eat more eggplant vegetables. People who are prone to boils and boils can eat more. Pregnant women with dyspepsia, diarrhea, spleen and stomach deficiency and cold, and loose stool symptoms should not eat more. In addition, pregnant women should also choose fresh eggplant when eating eggplant. Old eggplant contains more solanine, which is harmful to human body and should not be eaten more.
Eggplant also has certain health care functions, such as anti-aging, promoting the synthesis of protein, lipids and nucleic acids, improving oxygen supply capacity, improving blood flow, preventing thrombosis, enhancing immunity, clearing away heat and promoting blood circulation, relieving swelling and pain, and relaxing bowels.