Traditional Chinese medicine believes that eggplant is cold, has the effect of clearing heat and invigorating blood, widening the intestine and laxative, and has a certain effect on reducing swelling and pain, stopping bleeding and reducing inflammation, cardiovascular diseases, etc. Modern medical research believes that eggplant is rich in protein, dietary fiber, vitamins and minerals. Its special alkaline composition can also help reduce cholesterol, prevent cardiovascular and cerebrovascular diseases, and has good health care value for middle-aged and elderly people.
01. Maintain blood vessels and antioxidants.
Eggplant contains vitamin P, which is rare in general vegetables, and contains about 750 mg of vitamin P per 100 grams of eggplant. The substance can enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, help prevent arteriosclerosis, maintain the normal function of the cardiovascular system, and help prevent hypertension and cardiovascular and cerebrovascular diseases.
Eggplant is rich in anthocyanins, which have a strong ability to scavenge free radicals, which can reduce the body's inflammatory response, but also has the effect of protecting blood vessel walls and repairing damaged blood vessels, which is of great help in preventing cardiovascular diseases and protecting the heart.
02, lipid-lowering and sterol-lowering.
Eggplant is also a potassium-rich ingredient. The potassium content per 100 grams is 142 mg, which is higher than that of summer cucumbers. After hot weather, appropriately increasing potassium intake can help lower blood pressure and benefit cardiovascular and cerebrovascular health.
Eggplant also contains saponins, which are the "porters" of bad cholesterol in the blood vessels, which can prevent cholesterol deposition in the walls of blood vessels and arteriosclerosis, which is conducive to fat reduction.
03, nourish the stomach and moisten the intestines.
Traditional Chinese medicine believes that eggplant can clear away heat and defecation, and relieve intestinal dryness. Its dietary fiber content is also very high, and after eating, it helps to promote gastrointestinal peristalsis and has the effect of wide bowel movements. It can also prevent indigestion, has the effect of preventing and controlling stomach problems, nourishing and protecting the stomach.
04. Nourish the nerves.
Eggplant is rich in 2-element trace elements such as phosphorus, calcium, and potassium, which are actually "vascular patches"!Clear away heat and anti-aging, remove vascular garbage.
05, bright eyes and anti-aging.
The anthocyanins in eggplant can promote the regeneration of rhodopsin in the retina, which is a key substance for ensuring normal vision. It also improves visual sensitivity and relieves eye strain. It is recommended that middle-aged and elderly people eat more.
Eggplant has the antioxidant capacity in the top 10 among common vegetables. Its ** and meat contains a variety of antioxidants, such as vitamin E, anthocyanins, etc., which can help remove free radicals in the body, reduce cell oxidative damage, delay aging, and eat often to help maintain skin elasticity, delicate and moisturized.
Eggplant is eaten like this, which is delicious and nutritious.
The healthiest way to eat eggplant is to steam, which maximizes the retention of nutrients in the eggplant.
Steamed eggplant with garlic.
Cut the eggplant into strips or chunks, steam them in a pan, place them in a bowl, add your favorite seasonings such as garlic, coriander, olive oil, sesame oil, soy sauce, oyster sauce, etc., and stir slightly.
Eggplant tossed with onions.
Method: Cut the eggplant in half, sprinkle salt and marinate for 5 minutes, then put it in a steamer and steam it for about 6 minutes, and tear the eggplant meat into small pieces
Cut the onion into pieces, sauté in a pan for 15 seconds and pour over the eggplant;
In another pot, add 3 tablespoons of soy sauce, 1 tablespoon of rice vinegar, half a tablespoon of sugar and a pinch of sesame oil. Once the sauce is thickened, pour over the onion and eggplant and stir to combine.
Eggplant