Eggplant contains many vitamins, proteins, sugar and minerals. In particular, eggplant is rich in vitamin P, the most content is the junction of the purple epidermis and flesh, so the purple eggplant is the top grade.
The content of vitamin P in 100 grams of purple eggplant is as high as 720 mg or more. Vitamin P can enhance the adhesion between cells in the human body, improve micro-vascular fragility, and prevent small blood vessels.
In addition, the saponins in eggplant have the effect of lowering blood cholesterol, and in synergy with vitamin P, they can increase the elasticity of microvessels and are beneficial to the prevention and treatment of cardiovascular diseases.
The delicious nutrition of eggplant, but who can help it to play a better role in the role of diet? And who is not too angry about it?
Eggplant + crab may harm the stomach
Eggplant + Crab = diarrhea Crab meat is cold, eggplant is cold and slippery, and both foods are cold.
If you eat together, the stomach will be uncomfortable, and it may cause severe diarrhea, especially if the spleen and stomach are deficient.
The perfect companion for eggplant
Eggplant + bitter gourd = the ideal vegetable bitter gourd for cardiovascular patients is to relieve fatigue, clear the heart and eyesight, replenishing qi and yang, and delay aging.
The eggplant has pain, blood circulation, heat, swelling, relieve pain and diuretic and prevent blood vessel rupture, blood pressure, cough and other effects.
The combination of the two is an ideal dish for cardiovascular patients.
Eggplant + meat = stable blood pressure, prevention of purplish eggplant and meat with food, blood, stable blood pressure.
In addition, eggplant is rich in vitamin P, has a good role in preventing microvascular disruption, effective prevention of cardiovascular disease, also help to control cyanosis.
Supplementary reading:
Fan Zhihong, associate professor of Food College, China Agricultural University: When eggplant is made, it is not necessary to fry it, reduce the cooking temperature, and reduce the oil absorption. This can effectively maintain the nutritional and health value of eggplant, such as potato stewed eggplant.
In addition, the addition of vinegar and tomatoes helps maintain the vitamin C and polyphenols.
1. Salad eggplant
The long eggplant was cut into strips, placed in a bowl, and steamed in a steamer for 10 minutes.
Take out the water and add salt, vinegar, garlic, sesame, and parsley leaves.
Be careful not to squeeze the juice of the eggplant to avoid losing nutrients. Thick sesame paste can make up for excess moisture.
2. Tomato fried diced
Big round eggplant half dice, garlic cut into rice. Put 2 tablespoons of oil in the pot, put garlic rice, add eggplant, stir fry, put 1 tablespoon vinegar.
Change the small fire and cover it for two minutes. When the eggplant becomes soft, add salt, add a little tomato dip, turn it a few times, and put a little MSG or chicken essence. Pay attention to the remaining oil while cooking.
The temperature of the two cooking methods does not exceed 120°C, the amount of oil consumed is small, and the loss of vitamins and flavonoids is relatively small.
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Structure and composition: It is made of 100% pure cotton thread and woven into plain weave cotton cloth of various widths, then, degreasing, bleaching and drying.
Product performance: It is white and odorless, soft to the touch, does not contain cotton leaves, cotton seed shells or other impurities, and has good water absorption performance.
Model specifications: Non-sterile type, folding type. The specifications are 90CM / 100CM / 120CM * 100M, etc.
Packing: PE plastic bag inside, packed with woven cloth.
Scope of application: It is mainly used for raw materials of medical accessories and clinical use of medical units.
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