Eggplant is a very common vegetable on the table, but the eggplant is still more troublesome to fry, so it still requires a certain amount of technical talent. When we cut the eggplant, we found that it would be easily discolored. What should we do? In fact, there was oxidation with air.
Can eggplant change color?
It's best not to eat. In general, there are the following reasons for this situation:
1. The eggplant is ripened with chemicals, so the outside is good and the inside is bad;
2, eggplant in the preservation of time is too long, lost its nutritional value.
Eggplant, also known as "solanum", also known as "falling su", is one of the few purple vegetables, and is a very common home-style vegetable on the table. Some areas in Jiangsu, Zhejiang, and Zhejiang are known as Luosu. The people of Guangdong and Guangxi Provinces are called dwarf melons. They are annual plants of the Solanaceae Solanaceae, and tropical species are perennial. The fruits that they produce are edible, and the colors are mostly purple or purple black, and there are also light green or white varieties. There are also various shapes such as round, oval, pear-shaped and the like.
Is eggplant skinned?
Eat eggplant is best not to peel, it's worth in the skin inside, eggplant skin contains vitamin B, vitamin B and vitamin C is a good pair of partners, we have a sufficient intake of vitamin C, this vitamin C metabolism The process is in need of vitamin B support. Studies have found that the anti-cancer activity of eggplant skin is the strongest and its efficacy exceeds that of anti-cancer drug interferon.
Eggplant can enhance the body's antioxidant activity, reduce free radicals, and achieve anti-aging effects. Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant can make the blood cholesterol level not increase, which is of positive significance for delaying human aging. And eggplant contains very low calories, so elderly and obese people may wish to eat.
The nutritional value of eggplant
Eating eggplant is not recommended for peeling. Its value lies in the skin. The eggplant skin contains vitamin B. Vitamin B and vitamin C are good partners. We consume sufficient vitamin C, which is the metabolic process of vitamin C. The middle needs the support of vitamin B.
Eggplant nutrition is also rich in protein, fat, carbohydrates, vitamins, and calcium, phosphorus, iron and other nutrients. Each 100 grams contains 2.3 grams of protein, 0.1 grams of fat, 3.1 grams of carbohydrates, 22 mg of calcium, 31 mg of phosphorus, 0.4 mg of iron, 0.04 mg of carotene, thiamine 0.03 Mg, 0.04 mg of riboflavin, 0.5 mg of niacin, and 3 mg of ascorbic acid. In addition, it also contains dimension 3. Anti-aging eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant can make the blood cholesterol level not increase, which is of positive significance for delaying human aging.
1, to protect cardiovascular, ascorbic acid: eggplant is rich in vitamin P, this substance can enhance the adhesion between cells in the human body, increase capillary elasticity, reduce the brittleness and permeability of capillaries, prevent microvascular rupture bleeding, so that cardiovascular Maintain normal functionality. In addition, eggplant has the effect of preventing scurvy and promoting wound healing.
2, prevention and treatment of gastric cancer: eggplant contains solanine, can inhibit the proliferation of digestive system tumors, for the prevention and treatment of gastric cancer have a certain effect. In addition, eggplant has the role of clearing away cancer heat.
3, anti-aging: Eggplant contains vitamin E, has to prevent bleeding and anti-aging features, eat eggplant, can make the blood cholesterol levels will not increase, have a positive significance for delaying human aging.
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