According to specialist doctor 1 Nguyen Tran Nhu Thuy, Ho Chi Minh City University of Medicine and Pharmacy Hospital, facility 3, anthocyanidins – compounds that make up the characteristic purple color of vegetables (eggplant, purple cabbage, sweet potato). purple) is a very powerful antioxidant.
This substance has the ability to prevent cancer, prevent the accumulation of harmful toxins, anti-aging, increase blood volume to the brain, good for the central nervous system, help improve memory and prevent memory loss.
In particular, eggplant is a type of high nutritional value. The flesh of this fruit contains a lot of vitamins A, C, vitamins of group B and many trace minerals such as K, Mg, Fe, Zn, Ca, Mn.
Thanks to a rich source of folic acid (vitamin B9) and trace iron, eggplant helps support red blood cell production and prevent anemia, good for pregnant women.
In eggplant, potassium has the effect of helping to stabilize the heart rate; Magnesium and calcium along with vitamins A and C work to improve bone structure, help strengthen the immune system, reduce feelings of restlessness, anxiety, improve sleep, beautify skin, prevent freckles.
Because it contains nearly 94% water and is rich in plant fiber, eggplant helps improve constipation, prevent fat formation in the body, increase satiety for longer, reduce appetite, and help support Helps with weight loss and weight maintenance.
Purple peel contains many vitamins B, C and large amounts of anthocyanidins. Therefore, people should eat shells to take advantage of nutrients.
Doctor Thuy said that in Oriental medicine, eggplant has a sweet, cold, slightly toxic taste, cools the liver, benefits bile, and is laxative. It is often recommended for people with heat, dry mouth, or constipation. However, people with weak physical condition, cold-related diseases, and young children should limit the consumption of this fruit.
Eggplant is processed in a variety of ways such as grilled, fried, stuffed with fried meat, or used in salads or used as a face mask to beautify the skin.
Although many effects, experts recommend people should only consume regarding 200 grams / time, 2-3 meals / week. The reason is that this fruit contains solanine (a bitter, poisonous substance) and nicotine. Before processing, should soak eggplant with a little vinegar, salt or lemon.
Eggplant contains an amount of oxalate that can increase the risk of stone formation; Contains some active ingredients such as histamine, causing stomatitis itching and increased sensitivity. Therefore, people with a history of allergies, asthma, and easily create kidney stones should limit eating eggplant.
Besides, it is not recommended to eat eggplant with other foods with welding properties such as crabs, seafood, duck meat, swans, frogs, snails, etc. The processing of this fruit is at too high a temperature or fried with a lot of food. Oil will reduce the nutritional value by 50%.
