Eggplants, also known as quail melons, hanging vegetables, etc., were originally of Indian origin and were once known as “Kunlun purple melonsâ€, “falling susuâ€, “cassia su†and so on. It has been cultivated over 4,000 years ago and was introduced into China with Buddhist monks in the Tang Dynasty. One of the main vegetables on the adult's table. The ancient people of our country would cook eggplant, sweet and sour eggplant, smashed eggplant eggplant, bad sage eggplant, sugar steamed eggplant, etc. were all court seasonal dishes. Eggplant is one of the few purple vegetables in the summer. It is rich in nutrition, simple and varied, and unique in taste. Today Xiao Bian gave you talk about the nutritional value of eggplant. Learn about it together.
The nutritional value of eggplant
Chinese medicine believes that eggplant is cold, sweet, rich in protein, fat, vitamins, carbohydrates, carotene, thiamine, riboflavin and trace elements such as calcium, iron, phosphorus, etc., with heat swelling, wide intestinal blood Anti-cancer anti-aging effects.
1. Eggplant contains vitamin P, which is rare in ordinary vegetables. This ingredient can increase the elasticity of blood vessels, reduce the brittleness and permeability of capillaries, and protect cardiovascular and normal functions. It is called “friend of cardiovascular systemâ€.
2, eggplant is rich in flavonoids, has a strong antioxidant function, can inhibit the proliferation of cancer in the digestive system, prevent cell cancer. At the same time, it can also reduce the cholesterol level in the blood and prevent the occurrence of arteriosclerotic diseases. Among the 12 methods of cholesterol reduction proposed by foreign scholars, eating eggplant is one of them.
3. Vitamin E and vitamin C in eggplant can lower blood cholesterol levels and help to delay aging.
4, eggplant skin rich in B vitamins, vitamin C metabolism requires the support of B vitamins, B vitamins on chronic gastritis also have a certain role in adjuvant therapy.
5, purple eggplant is rich in anthocyanins, it can eliminate free radicals, prevent wrinkles; also has the ability to enhance vision, prevent cancer, improve immunity and so on.
Do not peel the eggplant
Many people think that eggplant skin is too hard to taste, so when the eggplant is cooked, the skin will be cut off. In fact, this approach is wrong.
1. After the eggplant is peeled, oxidation reaction occurs after the eggplant sprouts come into contact with air, so that the eggplant quickly turns black;
2, eggplant proud of the nutrients vitamin P, anthocyanins and vitamin E are mainly concentrated in the eggplant skin, especially purple eggplant. Vitamin E is a natural antioxidant that plays an important role in anti-cancer and anti-aging. Vitamin P can soften blood vessels, regulate blood pressure, and actively prevent cardiovascular disease and microvascular hemorrhage.
Can eggplant be eaten raw
Not all fruits and vegetables can be eaten raw, eggplant contains a substance with anti-oxidation and inhibition of cancer cells - solanine, which is one of the main components of eggplant health. However, this ingredient has a strong stimulating effect on the gastrointestinal tract, and it can anesthetize the respiratory center. When the human body ingests a certain amount, poisoning will occur. And solanine is insoluble in water, boiled, boiled water and other methods can not be removed, but do not have to worry about eating eggplant poisoning. Under normal circumstances, eating about 250g of eggplant will not have adverse reactions. The older the eggplant, the higher the content of solanine, the tender eggplant contains less.
Antioxidants are a class of chemical substances that can delay or prevent oxidation reactions and can effectively protect ingredients in cosmetics from oxidative damage. Oxidation is a chemical reaction caused by free radicals, which can lead to quality changes, color changes, odor changes and even spoilage of ingredients in cosmetics. The role of antioxidants is to maintain the stability and quality of cosmetics by trapping free radicals and inhibiting the occurrence of oxidative reactions.
Common antioxidants include vitamin C, vitamin E, polyphenolic compounds, and flavonoids. Vitamin C (ascorbic acid) is a water-soluble antioxidant that reacts with free radicals to inhibit oxidative reactions. Vitamin E (tocopherol) is a fat-soluble antioxidant that traps free radicals in the lipid environment and protects lipids from oxidation. Polyphenolic compounds and flavonoids are a class of natural antioxidants that can be derived from plants and have strong antioxidant capacity.
In cosmetics, antioxidants are often added to products such as skincare, sunscreen, and anti-aging products to slow down the oxidation process and maintain their stability and effectiveness. Antioxidants can also provide additional skin care benefits such as anti-inflammatory, anti-aging, and blemish reduction. However, antioxidants need to be used with caution and overuse may lead to irritation or allergic reactions. Therefore, when using antioxidants in cosmetics, the amount of antioxidants used needs to be rationally selected and controlled according to the formulation of the product and the purpose of use.
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