Wearing a green hat and a purple robe, the little sesame seed is filled with a belly.
—— eggplant
Mangsha, the original meaning is the cut-off date for the planting of cereals (such as rice), the folk proverb “ mangsha not planted, and then planted useless ” said this is the truth.
Eggplant is ripe. After enjoying the rain and sunshine throughout the spring, the eggplant flowers gradually faded, and eventually produced a purple eggplant —— — but there may be a one, a strip, a piece of other colors of eggplant —— — different varieties of eggplants have different colors and shapes, the color of the most common include the purple, as well as red, white, green and yellow, etc., and the shape includes long strips, white, green and yellow, etc. Colors include the most common purple, as well as red, white, green, and yellow, and shapes include long strips, short sticks, and spheres. In short, the eggplant family is thriving.
Eggplant is not only a summer seasonal vegetable, but also a high yielding vegetable. Open-air cultivation of a season of eggplant yield about 5,000 to 7,000 pounds per mu, far more than rice, corn, potatoes and other grain crops.
Eggplant flavor, eating a variety of ways, meat and vegetables with both fried, roasted, steamed, boiled, but also fried, cold, soup, barbecue, congee, by the Chinese famous dish of roasted eggplant derived from catfish roasted eggplant, rice cake roasted eggplant, ground three fresh, tiger skin eggplant, eggplant, eggplant and other dishes and eggplant cake, baked eggplant, eggplant, eggplant, eggplant and eight treasures porridge and other appetizing snacks ruthlessly to meet the eaters from north and south of the Yangtze River.
It is worth noting that eggplant contains & ldquo; lycopene & rdquo;, with antioxidant and inhibit the role of cancer cells, but consuming too much can cause discomfort and even life-threatening.
Eggplant reference nutrition: (fresh 100g)
Calories: 23 calories Protein: 1.1g
Fat: 0.2g crude fiber: 0.8g
Micronutrients: vitamin P, alkaloids, saponins.
Eggplant taste sweet and cold, into the spleen, stomach and large intestine meridian, with heat activation of blood stasis, diuretic swelling, wide intestinal efficacy. Treatment of intestinal wind and blood, fever sores, skin ulcers.
Ming Dynasty Li Shizhen in the book "Compendium of Materia Medica" recorded that the eggplant treatment of cold and heat, the five organs of labor, the treatment of warm disease. Modern medicine shows that the eggplant fiber contained in vitamin C and saponin, with the effect of reducing cholesterol. Foreign scholars proposed & ldquo; lower cholesterol 12 method & rdquo;, eating eggplant is one of the methods.
Effective one. Reduce fat and blood pressure
Eggplant is a low-calorie food, and contains a lot of crude fiber, for the control of blood pressure has a lot of help. Saponins can lower cholesterol and control blood lipids, and are often extracted as medicine.
Effects two. Protection of blood vessels
Eggplant is rich in vitamin P, this substance can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce capillary brittleness and permeability, to prevent microvascular rupture bleeding, so that the cardiovascular to maintain normal function. In addition, the eggplant has the effect of preventing scurvy and promoting wound healing.
Effects three. Prevention of stomach cancer
Eggplant contains lycopene, which can inhibit the proliferation of digestive system tumors, and has a certain effect on the prevention and treatment of stomach cancer. In addition, eggplant also has the effect of clearing heat and stopping bleeding, swelling and pain.
Effectiveness four. Clear heat and detoxification
Eating eggplant often on chronic gastritis, nephritis edema and other diseases have a certain therapeutic effect. It is especially suitable for people who are prone to prickly heat, sores and constipation.
Q:
How to control the intake of lycopene?
A:
By the way, lycopene, a substance commonly found in lycopene crops, is beneficial in moderation and harmful in excess. Frying at high temperatures or steaming in a pressure cooker can reduce the lycopene content by about half, but blanching in water for just a few minutes is not effective.
Older, darker-colored eggplants generally contain more lycopene than younger, lighter-colored eggplants, which is why it is recommended to eat eggplants in season rather than older eggplants in the fall.
Taking the purple eggplant with relatively high lycopene content, don't consume more than 350 grams in one meal, and green eggplant can be eaten for 1~2 pounds. If you are really worried, you can choose to eat only the skin of the eggplant, where there is less lycopene and relatively richer in nutrients.
