Paprika

The fact that the eggplant is rich in vitamin P (up to 750 mg Vitamin P per 100 g) increases the cedar elasticity, prevents haemorrhage from microvascular ruptures and prevents retinal haemorrhage from diabetes from eating the egg. The eggplants are other — vitamin P can prevent the oxidation of vitamin C, help to prevent dental haemorrhage, and swelling or dizziness due to inner ear diseases; — help to prevent hypertension, coronary heart disease, arteryclerosis and haemorrhagic violet; — have the effect of combating sane disease and promoting healing. Cheese is a regular guest at the summer table and is popular with diverse practices, tastes or bloated or rich. However, most of the food is cooked at higher temperatures and for longer periods, and not only is it greasy, but there is also a high nutritional loss — over 50 per cent of vitamins are lost in fried. Of all the eating methods, the tomato is undoubtedly the healthiest - the least evaporated nutrient loss, the least used oil, and the fullest nutritional absorption. It's common practice to have a cold eggplant. I have always thought that combining two or three pairs of vegetables would be more beneficial than eating one vegetable alone - not only to increase the variety of vegetables per meal (nurogenists recommend five different vegetables per day), but also to enrich the taste. The expert recommended a recipe (quoted from Diabetes P54) for fried eggplants: 50 g of thin pork, 250 g of eggplant, 25 g of tomato pepper, 4g of oil, onions, salt, chicken accretion. Potatoes with eggplants: 250g eggplants, 100g potatoes, perfumes of 4g, onions, garlic paste, soy sauce. You know, it's a lot of trouble to try a little bit of eggplant, a little bit of a 4g oil, and a little bit too much oil. It is said that untaught pots do not release oil or less, and have not been tried. Only 7g oil has been used to make a recipe for pastries