What are the benefits of eating eggplant for the human body?

Eggplant is a common vegetable in life, eggplant is made in a variety of ways, willing to eat light it can exude a natural fragrance, willing to be strong it can be integrated with various flavors, willing to roast and eat, fried to eat, eggplant can be satisfied. Eggplant contains a variety of minerals, the content of calcium, magnesium, phosphorus, potassium and other elements commonly needed by the human body is not low, especially potassium, 100g eggplant can provide about 142mg of potassium, plus eggplant is rich in water, it is very suitable for patients with high blood pressure. Eggplant is low-fat and low-calorie, 100g eggplant only contains 21 calories and fat, but eggplant is quite rich in dietary fiber, 100g eggplant contains dietary fiber, especially the purple skin of eggplant is richer in dietary fiber, and proper consumption of eggplant can also improve satiety and prevent constipation.

Eggplant is low-fat and low-calorie, 100g eggplant only contains 21 calories and fat, but eggplant is quite rich in dietary fiber, 100g eggplant contains dietary fiber, especially the purple skin of eggplant is richer in dietary fiber, and proper consumption of eggplant can also improve satiety and prevent constipation. Moreover, eggplant has a low sugar content, which is a good choice for obese and three-high patients. However, dialectically speaking, eggplant does not contain outstanding nutrients compared to some vegetables, but the advantage of eggplant is that it has a rich variety of minerals.

In addition, eggplant is rich in vitamin B group, which contains a certain amount of vitamin C and vitamin A.

Although the eggplant itself is low-fat, low-heat and low-sugar, but because the internal structure of the eggplant is more pulpy, it is easy to absorb water and oil, so it is easy to stick to the pan when cooking the eggplant, or it is not stained with oil and is not ripe, so the general eggplant should be blanched and slightly cooked before frying, but many friends for convenience, or the eggplant with water is not fragrant, directly add a lot of oil to fry, which causes the eggplant to become a high-oil and high-fat food, especially the eggplant tastes fragrant and strong after the oil is passed through, which is everyone's favorite way to eat. Therefore, although the eggplant with a general sauce that looks heavy tastes good, its calories may not be low, such as fish-flavored eggplant, home-style eggplant, and braised eggplant, and should not be eaten too much for patients with three highs.

Personally, I think that the best thing about eggplant is diuretic and cough, and it also has the effect of eliminating sores at the corners of the mouth; For patients with high blood pressure, eggplant is low in fat, low in heat and low in sugar, rich in potassium and water, and is a good ingredient that can be eaten appropriately. In traditional medicine, eggplant has the effect of clearing heat and invigorating blood, eggplant flavor is "sweet", sex is "cold", sweet food has the effect of strengthening the spleen and stomach, but because eggplant is a little cold, people with gastrointestinal deficiency should not eat more. It is mentioned in the "Southern Yunnan Materia Medica":

Eggplant can stop breast pain, reduce swelling and widen the intestines, some postpartum milk blockage, lumps of female friends can eat some eggplant appropriately, eggplant can also relieve pain, eliminate carbuncles, treat heat sores.

Eating eggplant can clear heat and detoxify, and has a good effect on sore throat and tonsil inflammation caused by internal heat.

As a purple food, eggplant contains high anthocyanins and a variety of vitamins, which can enhance cell adhesion and improve microvascular elasticity. Eggplant can lower cholesterol, prevent vascular damage caused by hyperlipidemia, and can assist in hypertension, hyperlipidemia, arteriosclerosis and other diseases.

Summer is the season when eggplants are available in large quantities, and there may be many people who like fried eggplant cakes, cold eggplant, and steamed eggplant to use. Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Regular consumption is of great help to the human body, in addition to that.

Eating eggplant often in summer may bring these 4 benefits to the body, which many people may not know yet.

What are the benefits of eating eggplant for the human body?

Because the vitamin E contained in eggplant can help remove free radicals in the body, improve the anti-aging effect, and prevent bleeding. Moreover, eating eggplant regularly can also reduce blood cholesterol levels, which effectively plays a role in delaying aging. Eggplant is often eaten in the summer to help clear away heat and relieve heat.

Moreover, eggplant is a cold food, which can disperse blood and reduce swelling, and has a good ** effect on hot poisonous carbuncles and ulcers. For people with high blood pressure, eating more eggplant in life can effectively reduce hyperlipidemia and high blood pressure. Vitamin P contained in eggplant can enhance the adhesion between human cells, enhance the elasticity between capillaries, and reduce the fragility of capillaries.

Prevents blood vessel rupture, bleeding is effective, and maintains the normal function of blood vessels. So as to achieve the effect of cardiovascular protection. For people with high blood pressure, eating more eggplant in life can effectively reduce hyperlipidemia and high blood pressure.

Vitamin P contained in eggplant can enhance the adhesion between human cells, enhance the elasticity between capillaries, and reduce the fragility of capillaries. Prevents blood vessel rupture, bleeding is effective, and maintains the normal function of blood vessels. So as to achieve the effect of cardiovascular protection.

Eating eggplant increases the elasticity of blood vessels, inhibits digestive tract tumors, and inhibits cholesterol production; However, when cooking, eggplant absorbs oil, which can lead to excessive fat intake. Eggplant is a nutritious food, it contains a lot of protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. Eggplant contains a substance called vitamin P, which is very high in eggplant, which can increase the adhesion of our human body's cells, so it can increase the elasticity of blood vessels, reduce the permeability of blood vessels, and prevent blood vessels from rupturing and bleeding, which is the biggest benefit that eggplant brings to us.

Eggplant contains trace elements, such as calcium, phosphorus, and potassium; In addition, eggplant, a purple anthocyanin, can inhibit the proliferation of digestive tract tumors; In addition, eggplant also contains a lot of saponins, which can inhibit the production of cholesterol. The main disadvantage of eggplant is that it will consume too much fat during the cooking process, and we should be careful about this thing to prevent excessive fat intake.

Eggplant is a common vegetable in summer and autumn, and the eggplant itself has no taste, which is a highly malleable dish, and you can put more seasoning when cooking. Some people will peel eggplant when they eat it, but in fact, a large part of the nutritional value of eggplant is in the skin, which is rich in B vitamins and vitamin C. However, since pesticides may be used in the planting process, it is recommended that the eggplant be cleaned with detergent before cooking.

Eggplant is rich in vitamins, carbohydrates, fats, proteins and other nutrients, which can replenish the nutrients needed by the body.

Eggplant is rich in vitamin P (especially in the purple skin), with 750 mg per 100 grams. Vitamin P can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, prevent microvascular rupture and hemorrhage, and promote wound healing. For friends who love barbecue, a grilled eggplant with minced meat every day is not only delicious, but also beneficial to the body.

Rich in vitamin C. Eggplant is suitable for some women who love beauty, eggplant is rich in vitamin C, which can help everyone reduce the rate of oxidation in the body. At the same time, it can also help you reduce the level of cholesterol in the blood and help you reduce some of the three high diseases.

There is a substance called solanine in eggplant, which can effectively inhibit the proliferation of tumors in the digestive system, so it can play a role in preventing and treating stomach cancer. In daily life, normal people should eat more eggplant, not only delicious, but also can unconsciously prevent and treat stomach cancer, some picky eaters, the probability of getting various diseases will be higher, mainly because these people do not like to eat public food, so they can not prevent these diseases.

Eggplant also provides the body with a large amount of potassium. Potassium participates in the entire process of energy metabolism in the human body, can maintain normal pressure in the cells of the human body, and maintain the normal excitability of the human neuromuscle. Severe potassium deficiency in the body can cause cerebral blood vessels to rupture.

In addition, potassium also has the effect of balancing blood pressure.

In summer, the weather is hot and sultry, which is easy to make people angry, constipated, prickly heat, etc., and eggplant has the effect of clearing heat and detoxifying, which can disperse blood, reduce swelling and widen the intestines. According to traditional Chinese medicine, eggplant is a cold food, so eating more eggplant in summer is also very helpful for people with hemorrhoids and jaundice.

Not suitable for people who eat eggplant.

Eggplant is cold, where the spleen and stomach are cold, chronic diarrhea, indigestion and pregnant women should choose fresh eggplant when choosing 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.

Modern studies have shown that eggplant contains protein, calcium, phosphorus, vitamin C, vitamin E, etc. In particular, the vitamin P contained in eggplant not only helps to maintain the elasticity of blood vessel walls, but also helps prevent diseases such as high blood pressure, arteriosclerosis, and coronary heart disease. Moreover, vitamin P can enhance the adhesion between human cells and the toughness of blood vessels, improve resistance, and prevent capillary bleeding.

In addition, eggplant contains saponins that have cholesterol-lowering properties. Compared with other vegetables, eggplant is a vegetable with a lower sugar content, which is lower than carrots, onions, garlic sprouts, and lentils, and is a vegetable that can be chosen by diabetics. Therefore, patients with hypertension, diabetes, arteriosclerosis, coronary heart disease, hemoptysis, purpura, scurvy, etc., often eating eggplant has certain benefits.

From a medical point of view, eggplant also has the functions of clearing heat and detoxifying, strengthening the spleen and appetizing, regulating blood lipids, emollient, laxative, and protecting the kidneys, but its exact effect needs to be further verified.

Eating eggplant can supplement protein, fat, carbohydrates, calcium, iron, phosphorus and a variety of vitamins for the human body, which can enhance the body's physique, improve the body's immunity and disease resistance, and benefit the health of the human body. Eating eggplant can clear away heat and relieve heat, eggplant is cold, can reduce swelling and relieve pain, is a summer heatstroke food, but also can relieve constipation, hemorrhoids swelling and pain. Eating eggplant can help the human body reduce blood cholesterol content, lower blood pressure, and benefit cardiovascular and cerebrovascular health.

Eggplant can also replenish the vitamin E needed by the human body, and has the effect of delaying aging. Eggplant is a highly nutritious vegetable. Among them, the fat and calories are very low, and every 100 grams of purple long eggplant contains only fat grams, which is less than half of the calories of apples.

It contains 1 gram of protein, 1 gram of carbohydrates, gram of dietary fiber, and 5 7 mg of ascorbic acid, which is considered average among vegetables.

In addition, there are trace amounts of carotene and small amounts of vitamin B1, vitamin B2 and niacin. Eggplant is rich in vitamin P, especially purple eggplant, which contains up to 7200 mg of vitamin P per 1 kilogram of purple eggplant, which is not reached by general vegetables.

Eggplant is a common vegetable in life, and eating eggplant has the following benefits:

First, eggplant contains a lot of protein, fat and carbohydrates, which can promote the growth and development of teenagers;

Second, eggplant also contains a lot of iron and calcium, which can be used for women's dysmenorrhea;

Third, eggplant has the effect of nourishing the stomach and can be used for chronic gastritis;

Fourth, eggplant also has a certain diuretic function, which can be used for nephritis, edema, etc.

Eggplant is rich in anthocyanins, and eating eggplant regularly is good for protecting the heart.

Eggplant is also called Luosu, dwarf melon, hanging basket, etc., and is an eggplant plant. All parts of China have their own eggplant recipes, such as braised eggplant in the north, braised eggplant in soy sauce in Shanghai, eggplant inlaid in Hubei province, crab roasted eggplant in Guangdong, cold eggplant in Sichuan, etc., each with its own flavor. Eggplant is cool, sweet in taste, enters the intestines, stomach and large intestine meridians, and has the effect of wide intestine laxative.

As a purple vegetable, eggplant is highly nutritious and nutritious.

<> eggplant contains a certain amount of protein and carbohydrates, and contains a certain amount of dietary fiber, about. Eggplant is rich in various vitamins, including rich vitamin C, B vitamins and small amounts of vitamin A and vitamin E, and eggplant skin is rich in a special vitamin - vitamin P. Vitamin P, also known as rutin and quercetin, is a substance with a good physiological effect, which can prevent vitamin C from being destroyed by oxidation, and can enhance the elasticity of capillaries.

In addition, it also contains a variety of mineral elements, such as calcium, phosphorus, iron, magnesium, selenium, phosphorus, etc.

In addition to nutrients, eggplant also contains some bioactive substances, such as alkaloids, glycosides, steroids, flavonoids, triterpenoids, organic acids, etc., which play different roles. For example, anthocyanins, which are glycosides found in dark purple foods, are one of nature's most potent antioxidant compounds.

But there are also a few small things to pay attention to when eating eggplant, the first is not to peel it, because the skin of purple eggplant is the part with more active ingredients and nutrients, and if you remove the eggplant skin, you will lose most of the nutrients. In addition, many eggplants are cooked with too much oil, such as Tohoku specialties"Three fresh"Not only is the eggplant fried in oil, but a lot of oil is added when stir-frying, and the cooking temperature is high, that is, greasy, and there is a lot of nutrient loss. Therefore, it is recommended that you use the method of mixing eggplant to eat, such as cutting garlic into garlic puree, adding seasoning and eggplant and stirring evenly, which is delicious and healthy.