Eggplants contain various vitamins, proteins, sugars, and minerals. They are especially rich in vitamin P, with the highest concentration found at the junction of the purple skin and the flesh. Therefore, purple varieties are considered the best. In 100 grams of purple eggplant, the vitamin P content exceeds 720 milligrams. Vitamin P can enhance the adhesion between human cells, improve the fragility of capillaries, and prevent small vessel bleeding. Additionally, saponins in eggplants have the effect of lowering blood cholesterol. Working synergistically with vitamin P, they can improve the elasticity of capillaries, which is beneficial for the prevention and treatment of cardiovascular diseases.
Eggplants are delicious and nutritious, but what do they pair best with to maximize their therapeutic effects, and what should they not be combined with? Eggplant + Crab may harm the digestive system
Eggplant + Crab = Diarrhea Crab meat is cold in nature, and eggplant is sweet, cold, and slippery. Both foods are considered cold in nature. If consumed together, they can cause discomfort to the digestive system, and in severe cases, may lead to diarrhea. People with a weak digestive system (spleen and stomach deficiency) should especially avoid this combination. The Perfect Partners for Eggplant
Eggplant + Bitter Gourd = An ideal dish for cardiovascular patients Bitter gourd can relieve fatigue, clear the mind and brighten the eyes, replenish qi and strengthen yang, and delay aging. Eggplant can relieve pain and invigorate blood, clear heat and reduce swelling, relieve pain and promote urination, prevent blood vessel rupture, lower blood pressure, and stop coughing up blood. When eaten together, they form an ideal dish for patients with cardiovascular diseases.
Eggplant + Meat = Stabilize blood pressure and prevent purpura When eaten with meat, eggplant can nourish the blood and stabilize blood pressure. Furthermore, eggplant is rich in vitamin P, which has an excellent effect on preventing the rupture of capillaries, effectively preventing cardiovascular diseases and helping in the prevention of purpura. The Great Eggplant Feast:
Associate Professor Fan Zhihong from the College of Food Science, China Agricultural University: When cooking eggplant, as long as you avoid deep-frying over high heat, reduce the cooking temperature, and decrease oil absorption, you can effectively preserve the nutritional and health value of the eggplant, such as in a potato and eggplant stew. Additionally, adding vinegar and tomatoes helps preserve their vitamin C and polyphenols.
1. Cold-dressed Eggplant Strips Cut long eggplants into strips, place them in a bowl, and steam in a steamer for 10 minutes. Remove, drain the water, and dress with salt, vinegar, minced garlic, sesame paste, and coriander leaves. Note: Do not squeeze out all the juice from the eggplant to avoid nutrient loss. A thicker sesame paste can compensate for the excess moisture.
2. Stir-fried Eggplant Dices with Tomato Dice half a large round eggplant and mince garlic. Heat 2 tablespoons of oil in a wok, add the garlic, then stir-fry the eggplant. Add 1 spoonful of vinegar. Reduce the heat, cover, and simmer for two minutes. When the eggplant softens, add salt, a little diced tomato, and stir a few times. Add a little MSG or chicken essence and plate. Note: Drain off excess oil when serving.
The temperature in these two cooking methods does not exceed 120°C, the oil consumption is low, and the loss of substances such as vitamins and flavonoids is relatively small.