Eggplant is a kind of vegetable we usually eat more, eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients. In particular, vitamin P levels are high. Each 10Q grams contains vitamin P750 mg, which is beyond the reach of many fruits and vegetables. Vitamin P can maintain the elasticity and physiological function of the blood vessel wall, prevent hardening and rupture, so often eat some eggplant, help control high blood pressure, coronary heart disease, arteriosclerosis and hemorrhagic purpura. There are many ways to eat eggplant. Fan Zhihong, an associate professor at the Food College of China Agricultural University, reminds that eggplant can be preserved in eggplant stewed with eggplant as long as it is not fried with large fires, the cooking temperature is lowered, and the oil absorption is reduced. In addition, the addition of vinegar and tomatoes helps maintain the vitamin C and polyphenols. The following two methods of cooking eggplant are recommended: 1. Cold eggplant strips: Long eggplants are cut into strips, placed in a bowl, and steamed in a steamer for 10 minutes. Take out the water and add salt, vinegar, garlic, sesame, and parsley leaves. Be careful not to squeeze the juice of the eggplant to avoid losing nutrients. Thick sesame paste can make up for excess moisture. 2, tomato stir-fry dice: big round eggplant half dice, garlic cut into rice. Put 2 tablespoons of oil in the pot, put garlic rice, add eggplant, stir fry, put 1 tablespoon vinegar. Change the small fire and cover it for two minutes. When the eggplant becomes soft, add salt, add a little tomato dip, turn it a few times, and put a little MSG or chicken essence. Pay attention to the remaining oil while cooking. The temperature of the two cooking methods does not exceed 120°C, the amount of oil consumed is small, and the loss of vitamins and flavonoids is relatively small. Eating fried eggplant is not healthy! Serious consequences! It is worth mentioning that there is still a lot of potassium in eggplant, and the risk of cerebrovascular rupture in people with potassium deficiency increases. At the same time, the rich potassium can also help maintain the body's acid-base balance, avoid constitutional acidity and reduce edema. For high blood pressure, arteriosclerosis patients and the majority of the elderly, eggplant is an ideal health vegetable. However, in order to make use of the advantages of eggplant, in addition to the selection of eggplant varieties, attention should also be paid to the cooking method of eggplant. When cooking aubergine, if you fry the cut aubergine, it means “over the oilâ€. At this time, the oil temperature is very high, and it usually reaches about 180°C. Such a high temperature causes serious loss of flavonoids. The health care effects have gone to the majority of them. Vitamin C has a "synergistic effect" when consumed with flavonoids, because flavonoids can prevent vitamin C from being destroyed by oxidation, and vitamin C can promote the prevention of flavonoids. However, in the production of roasted eggplant, vitamin C, which is hot in eggplant, is lost in hot oil. In fact, fried eggplant will not only cause the degradation of vitamin C, but also make vitamin B1 and vitamin B2 heavy losses, resulting in greatly reduced nutritional value. Another problem with burning eggplant is that it turns the eggplant into a high-calorie, high-fat food. As we all know, eggplant is very “oily†during the cooking process. Regular consumption of such dishes will make one fat, and gaining weight will increase the risk of suffering from various chronic diseases. For obese people, this oily dish should be avoided as much as possible. Discover: The older and safer eggplant is, the safer Scientific research has found that eggplants in unsaturated eggplants have a higher content than mature eggplants. The eggplant contains a high content of solanine during the harvest period, and the eggplant collected during the fast pulling process has a low content of solanine. The determination also found that the depth of eggplant skin color and the content of eggplant solanine have a great relationship, the content of purple eggplant is high, while the content of green eggplant is low. In other words, the darker the color of eggplant, the higher the content of solanine. However, solanine does not exist in the eggplant skin, but mainly in the flesh. Therefore, it is ineffective to use the method of cutting off the eggplant skin to avoid ingestion of toxins. At the same time, solanine is basically insoluble in water, so it cannot be removed by boiling or boiling. The only way is to control intake. Fortunately, the content of solanine in eggplant is relatively low, and the highest variety does not exceed 0.8 milligrams per gram of dry weight. Converted into fresh eggplant, about 450 grams, this high solanine eggplant may reach an intake of 25 milligrams. At this time, discomfort such as nausea and vomiting may occur. 400 mg of solanine may be fatal to adults. Therefore, under normal circumstances, eating half a catty of eggplant at the next meal will not cause any trouble. People have heard that raw tomatoes are toxic, and the trouble is also solanine. Eating 80-100 grams of pure green tomatoes may result in a level of solanine content that makes people feel sick. However, the green tomatoes are not as frightening as they were supposed to. As long as they stop eating, the symptoms will gradually ease. Eating more than 1.15 kilograms is life-threatening. Note: Eggplant and what to eat Eggplant delicious nutrition, but who can take it and help to better play the role of diet? And who isn't quite angry? Eggplant + crab may harm the stomach Crab meat is cold, and eggplant is cold and slippery. Both of these food properties are cold. If you eat together, the stomach will be uncomfortable, and it may cause severe diarrhea, especially if the spleen and stomach are deficient. The perfect companion for eggplant Eggplant + Bitter Gourd - The ideal dish for cardiovascular patients Bitter gourd has the function of relieving fatigue, clearing the heart and eyesight, rejuvenating the yang, and delaying aging. The eggplant has pain, blood circulation, heat, swelling, relieve pain and diuretic and prevent blood vessel rupture, blood pressure, cough and other effects. The combination of the two is an ideal dish for cardiovascular patients. Eggplant + meat - stabilize blood pressure, prevent purpura Eggplant and meat with the food can be blood, stabilize blood pressure. In addition, eggplant is rich in vitamin P, has a good role in preventing microvascular disruption, effective prevention of cardiovascular disease, also help to control cyanosis. fenleijieshaohui fang zai na li ne guanjianci Ganzhou Green days Biochemical Technology Co., Ltd. , http://www.cn-gangdao.com