Eggplant contains many kinds of vitamins, proteins, sugars and minerals. Especially, eggplant is rich in vitamin P. The most abundant part is the joint of purple skin and flesh, so the purple variety of eggplant is the best.
The content of vitamin P in 100 grams of purple eggplant is up to 720 mg or more. Vitamin P can enhance the adhesion between human cells, improve microvascular fragility and prevent small blood vessel bleeding.
In addition, the saponin in eggplant has the effect of lowering blood cholesterol, which, in synergy with vitamin P, can improve the elasticity of microvessels and facilitate the prevention and treatment of cardiovascular diseases. Li Haihui, Department of Emergency Medicine, Xingning People’s Hospital
Eggplant is delicious and nutritious, but with whom can it play a better role in food therapy? And with whom is not quite right?
Eggplant + crab may harm the stomach and intestines
Eggplant + crab = diarrhea crab meat is cold, eggplant sweet cold smooth, the two food medicinal properties of the same cold.
If eaten together, the stomach and intestines will be uncomfortable and may lead to diarrhea in serious cases, especially for people with a cold spleen and stomach.
The perfect partner for eggplant
Eggplant + bitter melon = ideal for cardiovascular patients Bitter melon has the effect of relieving fatigue, clearing the heart and eyes, benefiting the vital energy and slowing down aging.
And eggplant has the effect of removing pain and activating blood, clearing heat and swelling, relieving pain and diuretic and preventing blood vessel rupture, calming blood pressure and stopping coughing up blood.
The two are ideal for cardiovascular patients when eaten together.
Eggplant + meat = stabilize blood pressure and prevent purpura Eggplant and meat eaten together can replenish blood and stabilize blood pressure.
In addition, eggplant is rich in vitamin P, which has a good effect of preventing microvascular rupture, effectively preventing cardiovascular diseases and is also helpful in preventing purpura.
Additional reading.
Fan Zhihong, associate professor at the School of Food, China Agricultural University: When making eggplant, you can effectively maintain the nutritional health value of eggplant as long as you don’t use high fire for frying, lower the cooking temperature and reduce the amount of oil absorption, such as stewed eggplant with potatoes.
In addition, adding vinegar and tomatoes is good for keeping the vitamin C and polyphenols in them.
1. Cold eggplant strips
Cut long eggplant into strips, put them in a bowl and steam them for 10 minutes.
Remove from the steamer, remove the water, add salt, vinegar, garlic paste, sesame paste and cilantro leaves.
Be careful not to squeeze all the juice out of the eggplant to avoid losing the nutrients. A thicker sesame sauce will make up for the excess water.
2. Stir-fried eggplant with tomatoes
Dice a large round eggplant half and cut the garlic into rice. Put 2 tablespoons of oil in a pot, put garlic rice, add eggplant and stir-fry, put 1 tablespoon of vinegar.
When the eggplant is soft, add salt, add a little diced tomato, turn a few times, put a little MSG or chicken seasoning, and serve. Take care to control the remaining oil when serving the dish.
The temperature of these two cooking methods does not exceed 120℃, the amount of oil eaten is less, and the loss of vitamins and flavonoids is relatively small.