Introduction: Eggplant, fava beans, cucumbers... As summer arrives, the temperature continues to rise, and seasonal vegetables begin to be widely available. Eggplant is one of the representative summer dishes and one of the few purple vegetables, with unique nutritional value. Some people prefer to peel eggplant when eating it, but in fact, the essence of eggplant lies in its skin, which is rich in vitamin P. Regular consumption of eggplant can be beneficial in preventing and treating high blood pressure, arteriosclerosis, cerebral thrombosis, age spots, and other conditions.
Nutrition and Function of Eggplant
Eggplant is rich in nutrients. Every 100 grams contains 2.3 grams of protein, 0.1 grams of fat, 3.1 grams of carbohydrates, 22 milligrams of calcium, 31 milligrams of phosphorus, 0.4 milligrams of iron, 0.04 milligrams of carotene, 0.03 milligrams of thiamine, 0.04 milligrams of riboflavin, 0.5 milligrams of niacin, and 3 milligrams of ascorbic acid. The purple skin of eggplant is also rich in vitamin E and vitamin P. The flesh tissue has a slightly astringent taste when raw due to the presence of alkaloids. Traditional Chinese medicine believes that eggplant is sweet in taste and cold in nature, with effects of dispelling blood stasis, reducing swelling and relieving pain, treating chills and fevers, expelling wind and unblocking collaterals, and stopping bleeding. In recent years, modern research has discovered that eggplant also has many health and therapeutic benefits.
Protecting Cardiovascular Health and Lowering Blood Pressure: Eggplant is rich in vitamin P, a flavonoid compound that helps soften blood vessels, enhance their elasticity, and reduce capillary permeability, preventing capillary rupture. It plays a certain role in preventing rupture and bleeding of small blood vessels.
Lowering Cholesterol: Eggplant contains trigonelline and choline, which can bind with excess cholesterol in the small intestine and excrete it from the body to maintain normal blood circulation. Brazilian scientists conducted an experiment on obese rabbits and found that the group fed eggplant juice had a 10% decrease in blood cholesterol levels compared to the group that was not. A US magazine, in an article titled "12 Ways to Lower Cholesterol," ranked eating eggplant first. Therefore, patients with hyperlipidemia, high blood pressure, arteriosclerosis, coronary heart disease, hemoptysis, purpura, scurvy, and other conditions can greatly benefit from regular consumption of eggplant.
Yu-Shiang Eggplant
Anti-tumor: Animal experiments have shown that eggplant can inhibit the proliferation of digestive tract tumors. This is because eggplant is rich in solanine, which has an inhibition rate of 87.4% on mouse H22 ascites cancer cells, showing significant anti-cancer effects. Data shows that in Greece and the island of Crete along the Mediterranean coast, where local residents consume large amounts of solanaceous vegetables (including eggplant, tomatoes, and peppers) year-round, the incidence of heart disease and cancer is significantly lower than in other European and American countries.
Improving Digestion: Since ancient times, people in China have recognized that eggplant has the effect of relaxing the bowels and promoting bowel movements. Modern medicine has proven that eating eggplant can increase the release of acetylcholine, leading to increased digestive fluid secretion and enhanced digestive motility.
Other Effects: Eggplant can prevent the absorption of fat, making it a delicious and beneficial vegetable for people on a weight loss diet. Both eggplant and sweet potatoes have been proven to have a whitening effect on the skin (especially purple eggplant). Other studies have shown that eggplant can enhance the body's resistance to various diseases and has anti-aging functions. Eggplant can also clear heat and relieve summer heat, making it particularly suitable for people who are prone to heat rash and boils in the summer.
Contraindications for Consumption
Eggplant is generally suitable for everyone. However, because eggplant is cooling in nature, people with a weak spleen and stomach or asthma should not eat too much. Additionally, eggplant tastes more bitter after autumn, so those with loose stools should not eat too much of it. It is also advisable to avoid eating eggplant before surgery, as the anesthetic may not be metabolized properly, which could delay the patient's awakening time and affect their recovery speed.
Prosciutto-Wrapped Eggplant
How to Eat Eggplant
Eggplant can be prepared in various ways, suitable for both meat and vegetable dishes. It can be stir-fried, braised, steamed, boiled, deep-fried, served as a cold salad, or used in soups, all of which can create delicious dishes. It is recommended not to peel eggplant when eating it, as its nutritional value lies in the skin, which is rich in B vitamins and vitamin C. Due to the possible use of pesticides in the growing process, it is recommended to wash the eggplant thoroughly with detergent before cooking.
Storage and Selection of Eggplant
When selecting eggplant, look for a uniform and well-shaped fruit, with appropriate maturity, no cracks, rot, rust spots, or blemishes. The best quality is one with a thin skin, few seeds, thick flesh, and a tender texture. Young eggplants are dark in color, have a thin skin and soft flesh, are lighter in weight, and have tender, sweet seeds that are not easily separated from the flesh. At the junction of the calyx and the fruit, there is a light-colored ring. The wider and more obvious this ring is, the faster the fruit is growing and the less mature it is. If the ring is not obvious, it means the eggplant has stopped growing at the time of harvest and has become old, affecting its quality. Furthermore, old eggplants have a shiny color, a thick and tight skin, firm flesh that separates easily from the seeds, and the seeds are hard and yellow. They are also heavier and may have a bitter taste. Old eggplants, especially those from autumn, contain more solanine, which is harmful to the human body and should not be eaten in large quantities.
Spicy Braised Eggplant
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