Is it OK to eat eggplant seeds if they are black

Of course. Nutritional value 1Eggplant is highly nutritious, including protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, and other nutrients.

2.Eggplant is high in vitamin P. Each 100g contains vitamin P750.

It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding. 3.Eggplant also contains trace elements such as phosphorus, calcium, and potassium, as well as choline, fenugreek, stachhydrine, solanine and other alkaloids.

Normally, the seeds inside the eggplant should be white. When there are black seeds inside the eggplant, it proves that the eggplant is old, but it is not poisonous and can be eaten. However, it does not taste as good as a young eggplant and may have a bitter taste.

It is also important to note that if not only the eggplant seeds are black, but also the flesh inside, it is a sign that the eggplant has gone bad. At this time, eggplant contains a large number of microorganisms such as bacteria, making it unsuitable for further consumption.

It's edible, but it's not tasty. The blackening of eggplant seeds is mainly due to the fact that the eggplant is old and the seeds are ripe, so it is best not to eat them, and they will be bitter. When buying eggplant, if the indentation left by your thumb on the eggplant can't be **, then this eggplant should be bitter, even if it's a small one.

To be more sure, check the "navel" of the eggplant: when the flowers fall, they will leave traces of oval or round on the "navel", choose the oval one, because the round seeds are more fleshy and less. To reduce the bitterness of the eggplant, you can soak the cut eggplant in salted water for half an hour.

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.

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

Eggplant has black seeds in it and can still be eaten.

The eggplant itself has seeds and is edible. If you cut the eggplant and find that the eggplant seeds are big and black, don't worry, it's not that the eggplant seeds turn black after cutting, but it means that the eggplant is old, but it can still be eaten, but the taste of the eggplant will not be particularly tender, and there will be a little bitter taste.

If not only the eggplant seeds are blackened, but the flesh inside is also blackened, it proves that the eggplant has deteriorated and is not recommended to eat.

How to judge the age and tenderness of eggplant:

When buying eggplant, the thumb left a mark on the eggplant can not **, indicating that the eggplant is old, even if the eggplant is small.

There will be a light-colored ring band where the sepal of the eggplant is connected to the fruit, which is wide and obviously indicates that the eggplant is growing and aging rapidly, if the ring of the eggplant is no longer obvious, it means that the eggplant has already stopped growing, and it is an old eggplant.

OK. Under normal circumstances, the seeds inside the eggplant itself should be white, when there are black seeds in the eggplant, it proves that the eggplant is old, but it is not toxic and can be eaten, but its taste is not as good as the tender eggplant, and there may be a bitter taste, in addition, it should be noted that if not only the eggplant seeds are black, but the flesh inside is also blackened, it proves that the eggplant has deteriorated, and the eggplant at this time contains a large number of bacteria and other microorganisms, and it is not suitable to continue to eat.

Eggplant can be eaten when the seeds are cut and the seeds are blackened. The blackened seeds in the eggplant indicate that the eggplant is too old, but it does not affect the consumption, but the taste of the burned eggplant will not be particularly tender, and there will be a little bitter taste.

Nutritive value. 1. Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients.

2. The content of vitamin P in eggplant is very high, containing 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding.

3. 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. It can inhibit the proliferation of tumor cells in the digestive tract.

4. 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.

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

Eggplant has black seeds in it and can still be eaten.

The color of the eggplant seeds is white or yellow, if the color of the eggplant seeds is black, it means that the eggplant has become old because of the long-term storage, the taste of the old eggplant is harder, the taste is also a little bitter, and the nutrition is not as rich as the fresh eggplant, so such eggplant is generally not recommended to eat again.

If the seeds inside gradually turn black after cutting, it is mostly related to the oxidation of the tannin contained in the eggplant in contact with the air, which is a normal phenomenon, so it can be eaten.

How to preserve eggplant:

1. Buy the eggplant at home, take it out as soon as possible, wipe the skin of the eggplant with a paper towel, keep it dry, and then take the plastic wrap to wrap the eggplant, if you wrap the eggplant in a fresh-keeping bag, you must not leave air, tie the bag tightly, and after processing, put it in a clean carton and put it in a cool and ventilated place, which can be stored for a long time and the taste will not change.

2. The eggplant has been cut, and it is particularly easy to be oxidized and discolored, so it is best to soak the eggplant in water immediately, so that the eggplant will not be oxidized and blackened, but since the eggplant has been cut, it must be cooked as soon as possible to prevent it from being too long, and the taste of the eggplant will deteriorate or even spoil.

The inside of the eggplant is black, which may be caused by poor storage conditions, or oxidation reaction caused by storage for too long, or it may have spoiled and deteriorated to breed bacteria or toxic and harmful substances, so it is recommended not to eat it at this time, so as not to cause food poisoning and harm to health.

Eggplant has the effects of antioxidant aging, dilution of water, swelling and nuclear aging, clearing heat and detoxifying.

The first nutritional effect of eggplant is that it has a good effect of scavenging free radicals, antioxidant and anti-aging, because eggplant is rich in scatronine, choline, solanine and other alkaloids, which will have a very obvious effect on scavenging free radicals and antioxidants.

The second nutritional effect has a good effect of diuresis and swelling, especially for kidney dysfunction, heart dysfunction, liver dysfunction and edema, urine is not good, if the appropriate consumption of eggplant, has a good diuretic and swelling effect.

The third nutritional effect is to clear away heat and detoxify, because from the perspective of traditional Chinese medicine dietary therapy, eggplant is cold and cold, so for the case of hot poisonous carbuncle in the body, proper consumption of eggplant can play a role in clearing heat and detoxifying.

How to store long eggplant: Wrap the long eggplant in a plastic bag or plastic wrap, then put it in a dry carton and store it in a cool and ventilated place.

Preservation method of round eggplant: Round eggplant is easy to rot from the eggplant stove, so the round eggplant should be wrapped in straw paper when preserved, and then put it in a carton and stored in a cool and ventilated place.

Eggplant should not be refrigerated like other vegetables, otherwise it will turn black and flavorful. When operating, pay attention to placing the eggplant handle side up.

1. Eggplant has seeds to eat, eggplant itself has seeds, it is edible, eggplant is cool and sweet, it has the effect of clearing heat and relieving heat in summer, eating eggplant often can reduce blood cholesterol, protect cardiovascular disease, and prevent and treat stomach cancer.

2. If you cut the eggplant and find that the eggplant seeds are big and black, don't worry, it's not that the eggplant seeds turn black after cutting, but it means that the eggplant is old, but it can still be eaten, but the taste of the eggplant will not be particularly fresh and tender, and there will be a little bitter taste; Although it can be eaten, it is best not to eat it when it is late; So how can you tell if an eggplant is old or tender?

3. When buying eggplant, the thumb left traces on the eggplant can not **, indicating that the eggplant is old, even if the size of the eggplant is very small.

There will be a light-colored ring band where the eggplant sepal is connected with the fruit, which is wide and obvious that Liang Liming's eggplant is growing and aging rapidly, if the eggplant is no longer obvious, it means that the eggplant has already stopped growing, and it is an old eggplant.

4 Ingredients: one eggplant, soy sauce, garlic paste, salt, monosodium glutamate, sugar, vinegar, sesame oil appropriate amount.

Method: Wash and cut the eggplant into strips and put it in the steamer to steam, put garlic, soy sauce, salt, monosodium glutamate, vinegar, sugar, sesame oil into the bowl to make juice, and pour it on the eggplant.

Efficacy: Reduces swelling and relieves pain, dispels wind and channels, and can prevent jaundice, liver enlargement, arteriosclerosis and other diseases.

Ingredients: 1 tender eggplant, a few shiitake mushrooms, 10 ml of rice wine, monosodium glutamate, salt, sesame oil, green onion, ginger, garlic, salad oil, appropriate amount of clear soup.

Method: Wash and cut the eggplant into pieces, soak the mushrooms and wash them, cut the green onion into sections, and slice the ginger: take a large bowl, put the mushrooms into the bottom of the bowl, lay the eggplant pieces on the mushrooms, and then sprinkle in salt, monosodium glutamate, oil, rice wine, clear soup, and then put the green onion and ginger slices in place, cover the lid, and put it in the steamer to steam for half an hour.

Efficacy: Clear away heat and stop bleeding, reduce swelling and relieve pain, suitable for people with hypertension and hyperlipidemia.

Eggplant seeds can still be eaten after turning black, but the taste is not very good, and the reason why eggplant seeds turn black is because the eggplant has become old, so if you eat it, there will be a bitter taste.

Eggplant is very smooth, and if this waxy layer is destroyed, the eggplant will decay faster and will soon become inedible. Therefore, if you want to preserve the eggplant well, then you can't clean the eggplant. It needs to be kept in a cool and ventilated place.

How to judge the age and tenderness of eggplant.

When we buy eggplant, it is extremely important for its old and tender, we first observe the place where the sepals of the eggplant are connected to the fruit, if the shape is large, it means that the eggplant is tender, if the area is small, it means that the eggplant has become old.

Not only that, the skin of the tender eggplant is relatively thin, and the flesh is looser, and when you weigh it in your hand, the weight is small, while the old eggplant is very bright in color, and the skin is relatively thick, and the weight is very large.

The seeds in the eggplant can still be eaten when they turn black, but it is generally not recommended to eat, under normal circumstances, most of the eggplants are purple, white, green, etc., while the eggplant meat is white, and the eggplant seeds are also white or yellow, if you find that the eggplant seeds have turned black, then most likely the eggplant is old.

Usually the eggplant turns black, the eggplant at this time has a harder taste, the taste is also a little bitter, and the nutrients will also be seriously lost, and the edible value is greatly reduced, so when buying eggplant, you should choose carefully, and you should eat it as soon as possible after buying it.

Precautions for eggplant purchase

Appearance: Generally the fruit shape is uniform and circumferential, the age and tenderness are moderate, the appearance is shiny, there are no cracks, rot, rusty skin, spots, thin skin, few seeds, thick flesh, and tender eggplant is better.

Look at the "eyes": where the sepals of the eggplant connect to the fruit, there is a light-colored band, which is called the "eye" of the eggplant. Generally speaking, when the ring is white or lavender, centered, wide and distinct, it means that the eggplant is delicate; When the ring band is less obvious and becomes smaller, it means that the eggplant has begun to age.

The above content refers to Encyclopedia - Eggplant.