What is the nutritional value of eggplant? What nutrients does it contain?

Nutritional value of eggplant:

Eggplant is rich in protein, fat, carbohydrates, vitamins and a variety of minerals, especially vitamin P, which can protect cardiovascular and ascorbic acid.

Eggplant contains trace elements such as phosphorus, calcium, and potassium, and choline, fenugreek, stachhydrine, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content. It can inhibit the proliferation of tumor cells in the digestive tract.

A lot of the nutrients of eggplant are in the skin, and it is recommended not to peel it when eating eggplant. Eggplant skin contains vitamin B, which is a good pair of vitamin C and is very beneficial to the human body.

Edible efficacy of eggplant:

Anti-aging. Eggplant is rich in vitamin E, has the function of preventing bleeding and anti-aging, often eating eggplant, can make the blood cholesterol level not increase, to delay the aging of the human body has a positive significance.

Prevention and treatment of stomach cancer. Eggplant contains solanine, which can inhibit the proliferation of tumors in the digestive system and has a certain effect on the prevention and treatment of gastric cancer. Foreign research results show that its anti-cancer performance is several times that of other vegetables with the same effect, and it is a strong anti-cancer player.

Clears away heat and relieves heat. Traditional Chinese medicine believes that eggplant is a cold food, so eating eggplant in summer can help clear away heat and relieve heat, especially for people who are prone to prickly heat and boils.

Protects the cardiovascular system. 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 also has the effect of clearing heat and activating blood, reducing swelling and relieving pain. Taking steamed eggplant every day, in the long run, can effectively ** internal hemorrhoidal bleeding, and also has a certain relieving effect on constipation. Medical research has also shown that eating eggplant often has a certain effect on chronic gastritis, nephritis edema and other diseases.

Very good food to get rid of. Eggplant is also rich in nutrition, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is high.

It contains 750 mg of vitamin P per 100 grams, which is beyond the reach of many vegetables and fruits. Vitamin P can maintain the elasticity and physiological function of the blood vessel wall, protect the cardiovascular system, ascorbic acid, this substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and bleeding, maintain normal cardiovascular function, prevent hardening and rupture, so often eat some eggplant, help prevent hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Cardiovascular, ascorbic acid:

In addition, eggplant also has the effect of preventing scurvy and promoting wound healing. Foreign research results show that its anti-cancer performance is several times that of other vegetables with the same effect, and it is a strong anti-cancer player. Prevention and treatment of gastric cancer: eggplant contains solanine, which can inhibit the proliferation of tumors in the digestive system and has a certain effect on the prevention and treatment of gastric cancer.

In addition, eggplant also has the effect of clearing cancer fever. Eggplant also contains trace elements such as phosphorus, calcium, potassium and choline, fenugreek, stachhydrine, solanine and other alkaloids. Especially purple eggplant has a higher vitamin content.

Anti-aging: Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging, and eating eggplant often can prevent the blood cholesterol level from rising, which has a positive significance for delaying human aging. Nutrient content:

Each 100 g contains 2 3 g of protein, 0 1 g of fat, 3 1 g of carbohydrates, 22 mg of calcium, 31 mg of phosphorus, 0 4 mg of iron, 0 04 mg of carotene, 0 03 mg of thiamine, 0 0 04 mg of riboflavin, 0 5 mg of niacin, 3 mg of ascorbic acid.

Eggplant is one of the few purple vegetables, and it is also a very common home-cooked vegetable on the table, and its purple skin is rich in vitamin E and vitamin P, which is incomparable to other vegetables. The effects are 1. It can soften the capillaries, prevent the bleeding of small blood vessels, and have a certain prevention and treatment effect on hypertension, arteriosclerosis, hemoptysis, purpura (subcutaneous hemorrhage, congestion) and scurvy. 2. It has the effect of lowering cholesterol.

3. Contains solanine, which has a certain inhibitory effect on cancer. 4. Eating often also has a certain effect on dysmenorrhea, chronic gastritis and nephritis edema.

1. Nutritional value.

The eggplant fruit is tender and delicious, and has high nutritional value. According to the latest food nutrition analysis, each 500g of fresh eggplant fruit contains carotene, thiamine, riboflavin, niacin, ascorbic acid 13mg, protein, fat, vitamin B1 015 mg, vitamin B2 0

20mg, vitamin C 15mg, carbohydrates 13g, calories 402kj, crude fiber, inorganic salts, calcium 96mg, phosphorus 135mg, iron. From the above analysis data, the nutritional composition of eggplant is relatively comprehensive, especially eggplant is rich in vitamin P, and the most abundant part is the combination of purple skin and pulp, so eggplant is purple variety as the top grade, which can be called cheap and high-quality health vegetables.

2. Health care function.

Eggplant not only provides people with a variety of nutrients they need, but also has good health care functions. The specific health effects of eggplant are analyzed as follows:

1. Eggplant contains thiamine, which has the effect of enhancing the function of the brain and nervous system.

2. Purple eggplant also contains solanine also known as "solanine", an appropriate amount of solanine can reduce gastric juice secretion, has the effect of regulating the stomach, strengthening the spleen and benefiting the stomach, and has a certain effect on gastric and duodenal ulcers, chronic gastritis, and digestive system diseases.

3. Eggplant is rich in vitamin E, which can not only anti-aging, prolong life, but also anti-infertility vitamin, and is a good medicine for the prevention and treatment of infertility and habitual miscarriage.

4. Purple eggplant is also rich in vitamin P, with 700mg of vitamin P per 500g of fresh eggplant, and its content ranks first among vegetables. Vitamin P has a special effect on the human body, which can reduce the fragility and permeability of capillaries, increase the adhesion and repair ability between capillaries and body cells, keep the capillaries elastic and normal physiological functions, and have the effect of preventing blood vessel rupture. Eating eggplant often has a certain effect on patients with hypertension, cerebral hemorrhage, arteriosclerosis, fundus hemorrhage and hemoptysis, and has the effect of lowering blood lipids, cholesterol and diuresis, as well as preventing scurvy and promoting wound healing.

In addition, eggplant also contains a small amount of special bitter substance solanine glycoside, the pure product is white crystalline, which has the effect of lowering cholesterol and enhancing the physiological function of the liver.

Traditional Chinese medicine believes that eggplant is sweet and cool, clears heat and activates blood, relieves pain and swelling, dispels wind, clears channels, reduces inflammation, detoxification, lowers cholesterol and other effects, and eating eggplant in summer can eliminate fire. Eggplant can be used as medicine all over the body, and its fruits, eggplant stems, eggplant handles, roots, flowers, leaves, and seedlings all have the functions of relieving pain and reducing swelling, clearing heat, and invigorating blood. Zhu Danxi, a famous doctor in ancient times, believed that eggplant belonged to the soil, sweet and happy, and patients with intestinal diseases ate more eggplant to nourish the spleen and stomach.

According to modern medical analysis, eggplant has three anti-cancer effects: dispersing blood and relieving pain, reducing swelling, and widening the intestine.

Nutrition of eggplant:

Eggplant contains vitamin P, also known as rutin, which is a flavonoid compound that has the effect of enhancing the elasticity of blood vessels, reducing capillary permeability, and preventing capillary rupture. Eggplant is rich in the anti-cancer substance solanine.

Because the content of solanine in purple eggplant is higher than that of other varieties of eggplant, purple eggplant is the best anti-cancer treatment for dietary therapy.

Eggplant can enhance the activity of antioxidants in the body, thereby weakening and scavenging the adverse effects of free radicals, and achieving the purpose of anti-aging and prolonging life.

The purple skin of eggplant is rich in vitamin E and vitamin P, which is unmatched by other vegetables. Its main components are cucurbitine weight, stacyline, choline, protein, calcium, phosphorus, iron and vitamin A, vitamin B, vitamin C, especially the sugar content is 1 times higher than that of tomato. In addition, the flesh of eggplant is delicate and soft, which is suitable for babies to eat.

What is the life-sustaining element in eggplant?

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How many vitamins are there? Satisfied with the answer.

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Eggplant is one of the few purple vegetables and a very common home-cooked vegetable on the table. Its purple skin is rich in vitamin E and vitamin P, which are incomparable to other vegetables. Other vitamins C and B are also abundant, and the nutritional effects of each vitamin are as follows:

1. Each 100 grams contains 750 mg of vitamin P. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

2. Vitamin C and saponins contained in eggplant fiber have the effect of lowering cholesterol. Foreign scholars have proposed "12 ways to lower cholesterol", and eating eggplant is one of them.

3. The B vitamins contained in eggplant also have a certain auxiliary effect on dysmenorrhea, chronic gastritis and nephritis edema.

4. Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging, and eating eggplant often can prevent the blood cholesterol level from increasing, which has a positive significance for delaying human aging.

Eggplant Nutrition Facts:

Eggplant contains protein, fat, carbohydrates, calcium, phosphorus, iron, carotene, vitamin BL, vitamin B2, niacin, vitamin P, vitamin E, and contains alkaloids and other nutrients. Eggplant has a medium nutrient content in vegetables, but eggplant is rich in vitamin E and vitamin P.

Eggplant dietary therapeutic effect.

1. Vitamin E rich in eggplant can not only anti-aging, but also improve capillary resistance and prevent bleeding; Vitamin P can improve the fragility and permeability of capillaries, so that capillaries can maintain elasticity and normal physiological functions. Regular consumption of eggplant has a good health care effect on patients with hypertension, cerebral hemorrhage, arteriosclerosis, fundus hemorrhage, etc.

2. The phytochemicals contained in eggplant can eliminate the effect of steroid hormones, avoid it from promoting the growth of cancer cells, and prevent the formation of cancer cells.

Eggplant is suitable for people.

It can clear away heat and relieve heat, especially suitable for people who are prone to prickly heat and boils; However, people with spleen and stomach deficiency and asthma should not eat more. And after the eggplant in autumn, its taste is bitter, cool, spleen and stomach deficiency, weakness, loose stools should not eat more; Eating eggplant before surgery, the anesthetic may not be able to be broken down normally, which will delay the patient's recovery time and affect the patient's speed.

Precautions for eating eggplant:

How to eat eggplant, both meat and vegetarian. It can be fried, burned, steamed, boiled, fried, cold, and made into soup, all of which can cook delicious dishes.

After the eggplant is cut into pieces or slices, it will quickly turn from white to brown due to oxidation. If you immediately soak the cut eggplant in water and then drain it when cooking, you can avoid the eggplant from changing color.

Eggplant is very easy to oxidize when heated, the color will turn black and affect the appearance, if you put it in a hot oil pan before cooking, and then fry it with other ingredients, it will not be easy to change color.

Frying eggplant can cause a large loss of vitamin P, which can be reduced by frying after battering.

At the place where the sepals of the eggplant are connected to the fruit, there is a light-colored ring band, and the wider and more obvious this belt is, it means that the eggplant fruit is growing rapidly and has not aged. If the ring band is not obvious, it means that the eggplant has stopped growing during harvesting, and the eggplant has become old at this time, which affects consumption.

After cutting the eggplant, it should be fried in oil immediately before it has changed color. This will bring out the excess water in the eggplant, and it will be easy to absorb the flavor when simmering.

Old eggplant, especially the old eggplant after autumn, contains more solanine, which is harmful to the human body and should not be eaten more.

Eggplant is also rich in nutrients, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, and other nutrients. In particular, the content of vitamin P is high. Every 10q gram contains 750 mg of vitamin P, which is beyond the reach of many vegetables and fruits.

Vitamin P can maintain the elasticity and physiological function of the blood vessel wall, and prevent hardening and rupture, so eating some eggplant regularly helps to prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura.

Traditional Chinese medicine believes that eggplant is a cold food. Therefore, eating it in summer helps to clear away heat and relieve heat, and it is especially suitable for people who are prone to prickly heat and boils. People with indigestion and diarrhea should not eat more, as Li Shizhen said in the "Compendium of Materia Medica":

Eggplant is cold and beneficial, and eating more will be beneficial to abdominal pain. According to the Southern Yunnan Materia Medica, eggplant can disperse blood, reduce swelling, and widen the intestines. Therefore, it is easy for people with knots, hemorrhoids and jaundice, eating more eggplants, which can also be eaten, and purple eggplants can be used to cook porridge with rice.

According to the Compendium of Materia Medica, the eggplant with a pedicle is roasted, ground into fine powder, and mixed with wine to subdue the blood of the intestinal wind; "Southern Yunnan Materia Medica" advocates the use of rice soup to take it, which is more appropriate, because blood under intestinal wind and hemorrhoidal bleeding are not suitable for wine. Dried eggplant with stems, ground into fine powder, and used more often for external use. 【Family】It is the fruit of the Solanaceae plant.

Alias] Luosu, cheese crisp, Kunlun melon.