Eggplants contain many nutrients needed by the human body, such as fat, protein, carbohydrates, vitamins, calcium, phosphorus, etc.
Regular consumption of eggplant can reduce cholesterol in the blood and enhance the elasticity of capillaries, providing excellent protection for cardiovascular function. An article in an American magazine, "Twelve Ways to Lower Cholesterol," lists eating eggplant as the number one method. Therefore, for middle-aged and elderly people and patients with cardiovascular diseases, such as hypertension, coronary heart disease, scurvy, cerebral hemorrhage, arteriosclerosis, and high cholesterol, regular consumption of eggplant is beneficial for treating these conditions.