Many people only know that eggplant is delicious, but they do not fully understand the nutritional value of eggplant. The nutritional value of eggplant lies in the fact that, in addition to its extremely rich variety of nutrients, the amount of calories is even less than half that of apples.
However, the popularity of eggplant is not only due to its rich nutritional value, but the bioflavonoids it contains, also known as vitamin p. There are no such substances in many vegetables and fruits. It is a natural health ingredient.
1, flavonoids
The role of flavonoids in eggplant is not simple, except that it is a well-known natural health ingredient, but also has the role of stabilizing blood pressure. It is called flavonoids because it appears yellow under alkaline conditions, so it has this name. The main flavonoid component in eggplant is musk glycosides, also known as rutin, which contains 700 mg of flavonoids per 100 g of eggplant.
It can increase the adhesion of human cells, increase the elasticity of capillaries, reduce the brittleness and permeability of capillaries, prevent the bleeding of micro-vessels, maintain the normal function of platelets, and also have strong antioxidant capacity. Because it can help improve microcirculation, it has the function of promoting blood circulation and meridians. Therefore, many experts believe that eating eggplant has certain benefits for preventing hypertension, coronary heart disease, and arteriosclerosis.
2. Eggplant contains potassium
The eggplant is also rich in potassium, and its content is not inferior to that of the banana known as potassium. If calculated on the basis of the amount of potassium provided by the unit of heat, the amount of potassium contained in eggplant is more than twice that of banana.
Potassium can maintain the intracellular osmotic pressure in the human body, and is also involved in the process of energy metabolism, so as to maintain the normal neuromuscular excitatory effect, while also helping to stabilize and control blood pressure in patients with hypertension.
3. Eggplant is best not to burn
Eggplant is a natural and effective health care product for middle-aged and elderly people suffering from chronic diseases. However, if eggplant is to fully exert its nutritional value, special attention must be paid to cooking.
The most erroneous way to make eggplant is to fry. The oil temperature is generally high at this time. This high temperature will directly cause the loss of flavonoids in eggplant. Therefore, the health effects of such eggplant will be lost most of the time. .
The nutritional value of eggplant should not be underestimated, especially during the hot summer months. The proper amount of eggplant can also help us cool down.