Demystifying the unknown nutritional value of eggplant
A variety of seasonal vegetables have appeared on the scene. The local vegetables, eggplants, in purple or green robes, are not exposed at all, regardless of their posture or value.
But today, if you talk about its nutritional value, you may notice it.
Eggplant is cold, which is suitable for people who are prone to boil and have sores, but the spleen and stomach are cold, and those with high blood pressure should not eat more.
Eggplant contains extremely low polarity, so the elderly and obese people do not hinder eating.
The most nutritious eggplant in the original eggplant contains protein, trace amounts, glucose, vitamins and calcium, phosphorus, iron and other nutrients. The skin of purple eggplant is rich in vitamin E and vitamin P, which protects the cardiovascular system and delays human aging.It has a positive meaning, which is unmatched by other vegetables.
Do not peel eggplants. After peeling the eggplant, the trace element iron is oxidized by the air and it is easy to become black. This may affect the body’s absorption of iron. Therefore, it is best not to peel the eggplant.