Flavor eggplant

Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Every 100 grams contains 750 mg of vitamin P
Vitamin P can maintain elasticity and physiological functions of blood vessel walls, protect cardiovascular and ascorbic acid. This substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the brittleness and permeability of capillaries, and prevent microvascular rupture and bleeding, keep the cardiovascular blood vessels function normally and prevent hardening and rupture. Therefore, eating some eggplant regularly can help prevent hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Protect cardiovascular and ascorbic acid: In addition, eggplant also has the effect of preventing and treating scurvy and promoting wound healing. Foreign research results show that its anti-cancer performance is several times that of other vegetables with the same effect, and it is a strong anti-cancer hand; prevention and treatment of gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing cancer fever. Eggplant also contains trace elements such as phosphorus, calcium, and potassium, as well as various alkaloids such as choline, trigonelline, stachydrine, and solanine. Especially purple eggplant has higher vitamin content. Anti-aging: Eggplant contains vitamin E, which has the functions of preventing bleeding and anti-aging. Eating eggplant frequently can prevent the level of cholesterol in the blood from increasing, which has positive significance in delaying human aging.