Eggplant contains various vitamins, proteins, sugars, and minerals. In particular, eggplant is rich in vitamin P, with the highest concentration found at the junction of the purple skin and the flesh, making purple varieties the superior choice.
100 grams of purple eggplant contains over 720 milligrams of vitamin P. Vitamin P can enhance the adhesion between human cells, improve the fragility of capillaries, and prevent small blood vessel hemorrhage.
Furthermore, saponins in eggplant have the effect of lowering blood cholesterol. Working in synergy with vitamin P, they can improve the elasticity of capillaries, which is beneficial for the prevention and treatment of cardiovascular diseases.
Eggplant is delicious and nutritious, but what does it pair best with to enhance its therapeutic effects, and what should it not be combined with?
Eggplant + Crab: May harm the digestive system
Eggplant + Crab = Diarrhea. Crab meat is cold-natured, and eggplant is sweet, cold, and slippery in nature; both foods share the same medicinal property of being cold.
If consumed together, it can cause digestive discomfort, and in severe cases, may lead to diarrhea. People with a weak spleen and stomach should especially avoid this combination.
Eggplant's Perfect Partners
Eggplant + Bitter Melon = An ideal dish for cardiovascular patients. Bitter melon can relieve fatigue, clear the mind and brighten the eyes, replenish qi and strengthen yang, and delay aging.
Eggplant, on the other hand, has effects such as relieving pain and invigorating blood, clearing heat and reducing swelling, relieving pain and promoting urination, preventing blood vessel rupture, stabilizing blood pressure, and stopping coughing up blood.
When eaten together, they make an ideal dish for patients with cardiovascular diseases.
Eggplant + Meat = Stabilizes blood pressure and prevents purpura. When eaten with meat, eggplant can help nourish the blood and stabilize blood pressure.
Additionally, eggplant is rich in vitamin P, which is excellent for preventing the rupture of capillaries, effectively preventing cardiovascular diseases and also helping in the prevention of purpura.
Supplementary Reading:
Associate Professor Fan Zhihong from the College of Food Science at China Agricultural University: When cooking eggplant, as long as you don't deep-fry it over high heat, you can effectively preserve its nutritional and health value by lowering the cooking temperature and reducing oil absorption, such as in a potato and eggplant stew.
Furthermore, adding vinegar and tomatoes helps to preserve the vitamin C and polyphenols in it.