It is possible to eat eggplant in moderation during pregnancy. The vitamin P contained in eggplant can enhance the elasticity of capillaries and prevent microvascular rupture and bleeding. In addition, eggplant is rich in vitamin E, which can prevent miscarriage in pregnant women, so it is possible for pregnant women to eat eggplant. During pregnancy, we should pay attention to balanced nutrition and balanced intake of vegetables and fruits. In addition, pregnant women have the following benefits: a. Eggplant is rich in vitamin P. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, and prevent vascular bleeding. In addition, eggplant has the effect of preventing scurvy and promoting wound healing. Second, eggplant contains lobeline, which can inhibit the proliferation of digestive system tumors. In addition, eggplant has the effect of clearing away cancer heat. Third, anti-aging, eggplant contains vitamin E, often eaten to keep the blood cholesterol level from being too high, which has a positive significance in delaying human aging, so pregnancy can be appropriate to eat eggplant.