Is eggplant skin nutritious What is the nutritional value of eggplant skin?

Eggplant skin contains vitamin B, vitamin B and vitamin C are a good pair, vitamin C metabolism process needs vitamin B support, eating eggplant with the skin helps to promote the absorption of vitamin C.

Eggplant skin contains B vitamins, B vitamins and vitamin C are a good pair, after we consume enough vitamin C, vitamin C metabolism is supported by B vitamins. Some studies have found that eggplant peel has the strongest anti-cancer activity, and its potency even exceeds that of the anti-cancer drug interferon.

Eggplant peel protects the cardiovascular system. Eggplant is a good dietary product for cardiovascular patients, but a large number of nutrients are contained in the eggplant skin. After peeling eggplant, it will not only reduce the health value, but also because the iron in it is oxidized by the air, it is easy to blacken, affecting the absorption of iron by the human body.

1. Although there are many ways to eat eggplant, most of them are cooked at a higher temperature and for a longer time, which is not only greasy, but also has a large loss of nutrients. The loss of vitamins in fried eggplant can reach more than 50%. Of all the ways to eat eggplant, pureed eggplant is the healthiest.

2. Eggplant and crab meat are both cold foods, and eating them together often makes the stomach feel uncomfortable, and in severe cases, it will lead to diarrhea, especially for people with spleen and stomach deficiency and cold.

3. Eating raw eggplant will be poisoned. Raw eggplant contains a toxin called solanine (also known as solanine), which is more toxic in sprouted potatoes! Solanine is not only found in potato sprouts, but also in raw eggplant, and you can see that even the name is "solanine".

4. When choosing eggplant, pregnant friends should also choose fresh eggplant. It is best not to choose old eggplant, especially the old eggplant after autumn, which contains more solanine, which is harmful to the human body and should not be eaten more.

The above content refers to People's Daily Online-The nutritional value of eggplant skin is high, and you should pay attention to these 5 taboos when eating eggplant.

The above content refers to People's Daily Online-Eggplant skin protects cardiovascular 4 kinds of vegetables should be eaten with skin.

Eggplant skin is the outer skin of the eggplant of the Solanaceae family. It has the effects of supplementing nutrition, lowering lipids and blood pressure.

It is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

Contains saponin, which has the effect of protecting the liver and reducing blood cholesterol in the body, can promote the synthesis of proteins, lipids and nucleic acids in the body, and improve the body's oxygen supply function and blood flow.

Contains vitamin P, which can prevent vitamin C from being destroyed, protect and strengthen the elasticity of capillary walls, reduce capillary fragility and permeability, prevent blood vessel rupture, and protect cardiovascular normalcy.

Eggplant skin is all you can eat! The color of the black-purple eggplant skin comes from anthocyanins, which are very powerful antioxidants, and the content of pectin, fiber, vitamin C, and flavonoids in the eggplant skin and subcutaneous parts is higher than that in the middle. Eat eggplant, green pepper and other eggplant vegetables with the skin, and you don't have to worry about pesticide residues.

Because it has a very slippery waxy layer on the outside. And it has a certain barrier effect, and it is not easy to be contaminated with pesticides.

Extended Resources:Eggplant is a kind of high-quality and inexpensive vegetable, and it is also a good food therapy for cardiovascular patients, especially for patients with arteriosclerosis, hypertension, coronary heart disease and scurvy. Eating eggplant often can also prevent cerebral hemorrhage caused by high blood pressure and retinal hemorrhage caused by diabetes.

When eating eggplant, some people are used to peeling it, but they don't know that eggplant skin contains a lot of nutrients, and some health-promoting compounds are also high in eggplant skin. When eating eggplant, it is best to eat it with the skin on.

<> the color of the black-purple eggplant skin comes from anthocyanins, which are very strong antioxidants, and the content of pectin, fiber, vitamin C, and flavonoids in the eggplant skin and subcutaneous parts is higher than that in the middle.

Nutritional value and efficacy of eggplant: eggplant contains protein, vitamin A, B vitamins, vitamin C, vitamin P, fat, sugar and minerals. Eggplant is cold, sweet, enters the spleen, stomach, and large intestine meridian, and has the effect of activating blood and removing stasis, clearing heat and reducing swelling, and widening the intestine.

Eggplant contains flavonoids, which have antioxidant functions, can prevent cell cancer, and can also reduce blood cholesterol levels, prevent arteriosclerosis, regulate high blood pressure, and protect the heart. Purple eggplant is of great benefit to patients with hypertension, hemoptysis, and purpura. Eggplant is suitable for people who are prone to internal bleeding such as fever, hemoptysis, constipation, hypertension, arteriosclerosis, scurvy, fundus hemorrhage, and purpura.

Origin of eggplant: Native to tropical Asia, it is cultivated in all provinces of China.

The eggplant skin is a little astringent. The skin of the eggplant is the most nutritious part of the eggplant, rich in vitamin P, and the purple skin is the best.

The nutrition of eggplant is very good. Let me tell you a dish of eggplant skin: eggplant skin {cut off with the meat when cutting, leave one to one to one to five centimeters of eggplant meat}, mix it with starch and fry it in a hot oil pan, raise the oil temperature to sixty percent and fry the eggplant until golden brown and crispy.

Mix the sweet noodle sauce with a little jam and add a few drops of cooking oil to the steamer for five minutes. Cut the green onion into thin strips, put the eggplant on the small pancake that has been spread, spread the sauce with the sauce and roll it up with the shredded green onion, and it is a very delicious vegetarian roast duck.

At that time, it was eggplant skin, which was supplemented with iron. My mom always forced me to eat.