Eggplant contains many vitamins, proteins, sugar and minerals. In particular, eggplant is rich in vitamin p, the most abundant part is the junction of purple skin and pulp, so the purple eggplant is the top grade. The content of vitamin p in 100 grams of purple eggplant is as high as 720 mg or more. Vitamin p can enhance the adhesion between cells in the human body, improve micro-vascular fragility, and prevent small blood vessels bleeding. In addition, the saponins in eggplant have the effect of lowering blood cholesterol, and in synergy with vitamin p, it can increase the elasticity of microvessels and facilitate the prevention and treatment of cardiovascular diseases. Eggplant can't be eaten with anything: The delicious nutrition of eggplant, but who can help it to play a better role in the role of diet? And who is not too angry about it? Eating eggplant with crabs may harm the stomach. Diarrhea crab meat is cold, eggplant cold and slippery, both of the food properties are cold. If you eat together, the stomach will be uncomfortable, and it may cause severe diarrhea, especially if the spleen and stomach are deficient. The perfect companion for eggplant Eggplant + bitter gourd: The ideal vegetable bitter gourd for cardiovascular patients has the functions of relieving fatigue, clearing the heart and eyes, replenishing Qi and impotence, and delaying aging. The eggplant has pain, blood circulation, heat, swelling, relieve pain and diuretic and prevent blood vessel rupture, blood pressure, cough and other effects. The combination of the two is an ideal dish for cardiovascular patients. Eggplant + meat = stable blood pressure, prevention of purplish eggplant and meat with food, blood, stable blood pressure. In addition, eggplant is rich in vitamin p, has a good role in preventing microvascular rupture, effective prevention of cardiovascular disease, also help to control cyanosis. Supplementary reading: Fan Zhihong, associate professor of Food College, China Agricultural University: When eggplant is made, it is not necessary to fry it, reduce the cooking temperature, and reduce the oil absorption. This can effectively maintain the nutritional and health value of eggplant, such as potato stewed eggplant. In addition, adding vinegar and tomatoes helps maintain the vitamin C and polyphenols. 1. Salad eggplant The long eggplant was cut into strips, placed in a bowl, and steamed in a steamer for 10 minutes. Take out the water and add salt, vinegar, garlic, sesame, and parsley leaves. Be careful not to squeeze the juice of the eggplant to avoid losing nutrients. Thick sesame paste can make up for excess moisture. 2. Tomato fried diced Big round eggplant half dice, garlic cut into rice. Put 2 tablespoons of oil in the pot, put garlic rice, stir fry eggplant, and put 1 spoon of vinegar. Change the small fire and cover it for two minutes. When the eggplant becomes soft, add salt, add a little tomato dip, turn it a few times, and put a little MSG or chicken essence. Pay attention to the remaining oil while cooking. The temperature of these two cooking methods does not exceed 120°C, the amount of oil consumed is small, and the loss of vitamins and flavonoids is relatively low. Tg Concentrates,Fish Oil 5/25 Tg,5/25 Tg Tg Concentrates,Fish Oil Omega-3 ZHOUSHAN SINOMEGA BIOTECH ENGINEERING CO.,LTD , https://www.sinomegabiotech.com