Is it OK to eat more eggplant in summer? Why can t you eat eggplant in summer?

Seed (purple skin, long) practice and nutritional knowledge in detail Alias: Luosu, eggplant melon Tips for use: about 50 100 grams of half a time Eggplant (purple skin, long) knowledge introduction:

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. Eggplant belongs to the Solanaceae family and is an annual vegetable.

Native to India. Eggplant has been cultivated in China for more than 1,000 years, and is widely cultivated in China and is one of the main vegetables in summer. The edible part of the eggplant is its tender fruit, which can be divided into three types according to its shape: round eggplant, bulb eggplant and thread eggplant.

Round eggplant, the fruit is round and spherical, the skin is black purple, shiny, the fruit stalk is dark purple, the flesh is light greenish-white, the flesh is dense and delicate; Bulb eggplant, the fruit shape resembles a bulb, the skin is black-purple, shiny, the fruit stalk is dark purple, the flesh is light greenish-white, there are more abelets, and the flesh is slightly loose; The fruit is slender or slightly curved, the skin is thin, dark purple or black-purple, the flesh is light greenish-white, the contains are few, the flesh is delicate and soft, and the quality is good. Nutritional analysis of eggplant (purple skin, long): 1

Cardiovascular protection, ascorbic acid: 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 preventing scurvy and promoting the healing of wounds.

2.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. 3.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 increasing, which has a positive significance for delaying human aging. Eggplant (purple-skinned, long) Supplementary information:1

Identification of old and tender eggplant: the color of the young eggplant is dark, the skin is thin and the meat is loose, the weight is small, the seed is tender and sweet, the seed flesh is not easy to separate, and there is a greenish-white skin in the lower part of the calyx. The color of the old eggplant is bright and smooth, the skin is thick and tight, the flesh is firm, the meat is easy to separate, the seeds are yellow and hard, the weight is large, and some have a bitter taste.

2.The quality requirements of eggplant: the fruit shape is uniform and weekly, the age and tenderness are moderate, and there are no cracks, rots, rusty skins and spots.

The skin is thin, the seeds are few, the meat is thick, and the tender ones are the best products. Eggplant (purple skin, long) is suitable for the general population.

It's time to eat eggplant in summer, so good!

Maybe it's because eggplant is more oil-absorbing, and it's easy to gain weight when eaten at night. Eggplant is a vegetable that people especially like to eat, some people like to eat it, some people don't like its taste, but eggplant in particular absorbs oil. What makes eggplant absorb oil?

I think everyone knows that oil turns into fat and gains weight, but eggplant is not inedible, but it needs to be changed. Eggplant looks like a large sponge under the microscope.

Eggplant is an annual herbaceous plant, a perennial shrub in the tropics, known as cheese crisp and kunlun melon in ancient times, eaten with young fruits, which originated in Southeast Asia and was introduced to China in the 4th-5th centuries AD. The eggplant is sweet and cool, enters the spleen, stomach and large intestine. Traditional Chinese medicine considers eggplant to be a cold food.

Therefore, eating in the summer can help eliminate calories and reduce calories, especially for those who are prone to rashes and ulcers. The Southern Yunnan Materia Medica writes that eggplant can disperse blood, reduce swelling and enlarge the intestines. Therefore, it is also helpful for patients with hemorrhoids and jaundice to eat more eggplant.

It can be drunk by boiling rice or porridge with purple eggplant.

Eggplant can be cardiovascularly protective, ascorbic acid, eggplant is rich in vitamin P. These substances improve the adhesion between human cells, improve the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent microvascular rupture and hemorrhage, and maintain the normal function of the cardiovascular system. Eggplant also has the effect of preventing and promoting scurvy and wound healing.

Eggplant can also be used for the prevention of gastric cancer, eggplant contains solanine, which can inhibit the growth of tumors of the digestive system and has a special effect on the prevention of gastric cancer. Eggplant also has the effect of eliminating black heat. Anti-aging:

Eggplant contains vitamin E, which has hemostatic and anti-aging properties. Eating eggplant usually does not increase blood cholesterol levels and has a positive effect on delaying aging in the human body.

Eating eggplant in summer can clear away heat and detoxify, delay aging, protect blood vessels, and eggplant can assist in high blood pressure and chilblains, as well as mouth and tongue sores and other diseases.

Eggplant is a cold vegetable, eat more eggplant in summer can clear heat and detoxify, prevent the occurrence of fire symptoms, and can alleviate heat stroke and loss of appetite, malaise and other uncomfortable symptoms in human summer, in addition, when people have a variety of diseases such as dry stool and hemorrhoids and bleeding, eating more eggplant can also reduce the symptoms.

Eggplant can allow the human body to absorb rich vitamin E and a variety of trace elements and minerals, which can enhance the antioxidant and anti-aging ability of the human body, slow down the speed of body aging, and improve the function of multiple organs in the body. Eating more eggplants in the summer can delay aging, and slowing down the aging rate of the body will keep the body relatively young and healthy. Eating eggplant in summer can also absorb rich nutrients, but it can reduce the body's absorption of fat and calories will be accelerated, the body's metabolism can be avoided, and the weight will increase abnormally, which will help people maintain a better figure and prevent obesity.

People eat eggplant in summer can also absorb rich vitamin P, this substance can act on human blood vessels, will improve the toughness and elasticity of blood vessel walls, can also enhance capillary permeability, it can prevent human blood vessels from rupturing and bleeding, will maintain human blood vessel health, often eat eggplant has a good protective effect on human blood vessels, but also prevent scurvy and cardiovascular and cerebrovascular diseases.

Eggplant is a vegetable, it has an auxiliary effect on human hypertension, which can slowly return blood pressure to normal, and also has a certain effect on human frequent chilblains, especially when chilblains cause swelling and pain in winter, you can boil the eggplant and wash the affected area to reduce swelling and relieve pain. In fact, there are a variety of uncomfortable symptoms such as mouth and tongue sores and hoarseness in human beings, and it also has a certain alleviating effect, although it has an auxiliary effect on these diseases, but it cannot replace drugs, because eggplant is a vegetable, and the effect on diseases is relatively weak.

Eating eggplant in summer can prevent bleeding, anti-aging function, cough suppression, can reduce blood cholesterol levels, and has the effect of clearing heat and detoxifying; Eggplant can cough, reduce fire, prevent high cholesterol, and can lead to ulcers and hemorrhoids.

Eating eggplant in summer has the effect of invigorating blood and removing blood stasis, cooling and reducing fire. Eggplant can be ** mouth ulcers, prickly heat, etc. In addition, eggplant is beneficial for the cardiovascular system, as eating eggplant can lower blood pressure.

It can supplement the corresponding vitamins, alleviate aging, ** chilblains, clear heat and detoxify, and can also prevent stomach cancer; It can be chilblains, it can prevent bleeding, it can be gastritis, it can also lower blood pressure and lower blood lipids.

Improve immunity, provide resistance, dissolve phlegm and relieve cough, shengjin and stop lungs, become more comfortable, and the mind is more flexible; It is mainly used for the treatment of cold, heat and strain. analgesic, diuretic, swelling and widening of the intestines".

1. The harvest season of eggplants is from June to July in summer, but now there are greenhouses, and eggplants can be eaten all year round.

Second, eggplant is not waterlogged. In summer, eggplants enter the hot rainy season soon after planting. Sandy loam soil should be selected for cultivation on higher ground. The planting period of eggplant is generally from early June to early July after the wheat harvest.

3. Eggplant helps to prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura, protect cardiovascular, inhibit cancer and antitumor, anti-aging and anti-radiation, protect cardiovascular, and anti-scurvy In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing.

Fourth, because the eggplant is sweet and smooth, while the crab is salty and bitter, both are cold, and eating them together will damage the stomach and cause diarrhea. In addition, eggplant and black fish can also cause diarrhea and damage the spleen and stomach.

Eggplant is best eaten from June to July, that is, in the summer, eggplant itself is a content of things, in the hot summer to eat some eggplant can play a role in cooling and extinguishing fire, eggplant contains various nutrients after eating can also play a good role in beauty and beauty, for some people who are often constipated or suffer from high blood pressure and other diseases should eat more, can effectively improve the symptoms, and the vitamin E contained in eggplant for some needs** It is a good ingredient for the population, and it can help ** the effect is better after eating. Some eggplants can also be eaten in autumn, but the skin of the eggplant in autumn is a little older, and it can be removed when eating.

It is best eaten in summer because it is a seasonal ingredient.

Eggplant stewed tofu.

Ingredients: about 250 grams of eggplant, 2 pieces of tofu, 1 teaspoon ginger juice, 1 tablespoon oil, appropriate amount of sesame oil.

Seasoning: 1 2 tsp bean paste, 1 tsp vinegar, 1 tsp light soy sauce, 1 2 cups vegetarian soup, 1 2 tsp salt, 1 3 tsp sugar.

Ingredients: 1 teaspoon cornstarch, 1 tablespoon water.

Method. 1. Cut the tofu into small cubes, blanch in hot water, pass through the cold river, and drain.

2. Wash the eggplant, wipe it dry, slice it, and soak it in oil for later use.

3. Heat 1 tablespoon of oil, add seasonings and ginger juice to boil, return tofu and eggplant to the pot, simmer for 8 minutes, bury the thickener, and pour sesame oil to serve.

Nutritional value of tofu:

1.Tofu is rich in nutrients, containing iron, calcium, phosphorus, magnesium and other essential trace elements, as well as sugars, vegetable oils and rich high-quality protein, known as "plant-based meat". The biological value of soybeans is comparable to that of fish, and it is the best of the plant proteins.

Soy protein is a complete protein, its amino acid composition is relatively good, and it almost has amino acids necessary for the human body. Soybeans can be cooked and eaten directly, and the human body digests and absorbs only 65% of its protein, while the digestibility of tofu can be increased to 92% 95%.

2.The soybeans used to make tofu contain about 18% oil, and most of it can be transferred to tofu. The proportion of linoleic acid in soybean oil is large, and it does not contain cholesterol, which is beneficial to the growth and development of human nerves, blood vessels and brain.

No. The dietary fiber contained in eggplant does have certain benefits for foodborne obesity and diabetes. Dietary fiber has no calories, it can absorb water in the gastrointestinal tract and increase its volume, make people feel full, slow down the emptying rate of the stomach, thereby reducing the intake of energy substances, and can increase the content of fat in the stool, thus playing a role in weight control.

It can be seen that eating more eggplant can help control weight, but this effect has little to do with the raw and cooked eggplant, because the cooking temperature basically does not change the physical and chemical properties of dietary fiber. In life, if you are worried about too much fat in roasted and fried eggplant, then you can eat steamed eggplant, stewed eggplant, etc.

Not suitable for people who eat eggplant:

1. People with weak spleen and stomach do not eat eggplant.

Eating is very important because it replenishes the body's energy. Eggplant itself is a kind of raw and cold food, people with spleen and stomach deficiency should not eat more, after eating, the harm to the spleen and stomach is greater, and it will increase the burden on the spleen and stomach. If the elderly have a weak spleen and stomach, do not eat eggplant, so as not to cause unnecessary trouble.

2. Pregnant women are not suitable for eggplant.

Pregnant women should pay more attention to their diet. On the one hand, one should eat foods that are suitable for one's stage of eating, and on the other hand, the baby should have good growth. Although eggplant is highly nutritious, it is not suitable for pregnant women.

Eggplant is very cold, and it may affect the spleen and stomach after being consumed by pregnant women. There is such a saying: eggplant, sweet and cold, slippery and smooth, pregnant women will see its harm when they eat it.

It can be seen that eating eggplant is not good for pregnant women.

3. Menstruating women should not eat eggplant.

In addition to pregnant women, female friends who are menstruating should not eat eggplant. It is well known that women should not touch cold drinks during menstruation, for example, cold water should not be touched. Cold food is not suitable for eating.

This can cause unnecessary trouble. Eating too much cold eggplant may cause menstrual bleeding and worsen abdominal pain.

The above content refers to People's Daily Online-Can you eat eggplant raw?

People's Daily Online - What are the contraindications for eggplant consumption? What are the precautions for eating eggplant?

Eggplant is a common vegetable, but compared with other vegetables, it is rich in vitamins E and P, and has special therapeutic value.

There is 150 mg of vitamin E per 100 grams of eggplant, which is 8 times that of peanuts and 7 times that of bananas. Vitamin E can strengthen the antioxidant effect of cell membranes, resist the damage of harmful free radicals to cells, prevent arteriosclerosis and hypertension, promote gonadal and gastric juice secretion, regulate the central nervous system, and prevent cataracts. Recently, relevant scientists have found that vitamin E can protect the proteins related to aging in the body, so that the oxidation in the human body can be inhibited, and the aging process is slowed down.

Eggplant contains 700 mg of vitamin P per 100 grams, which is 10 times that of citrus and 15 times that of apricots. Vitamin P can enhance cell adhesion, promote cell metabolism, maintain normal physiological functions of the body, protect vascular circulatory function, prevent and treat longevity spots, sjogrenosis, stomatitis, etc. At the same time, the saponin contained in eggplant fiber can also reduce the content of cholesterol in the blood, so eating eggplant often is good for the prevention and treatment of cardiovascular diseases.

However, eggplant is sweet and cold, and it is even colder in autumn. Therefore, the elderly should eat eggplant in moderation, especially those who are weak and cold, and pregnant women should not eat more.