During the summer months, eggplants are a common vegetable on our table. It belongs to the solanaceous fruit group, which is mostly purple-red or purple-black in color, and also cyan or white; from the species, there are round solanum, long solanum, dwarf solanum and lantern red solanum; in shape, there are round, flat or ellipsoid balls, pear-shaped and various others. In the south the eggplant is mainly long, in the north it is mostly round. Previously, southern long eggplants were rarely seen in the north.
Eggplant belongs to the vegetable category, so the nutritional content of eggplant is similar to other vegetables, and the particularly outstanding characteristics are really hard to describe. Eggplant of different shapes and colors also have similar nutritional content.
Lower energy , Different types of eggplants contain about 20 kcal (per 100 grams), which is similar to cabbage and spinach.
Eggplant contains a variety of minerals , including calcium, magnesium, iron, zinc, selenium, copper, etc., but the content is relatively small, and the content of potassium is relatively large (110-160 mg per 100 grams). Potassium improves electrolyte metabolism in the body. Vegetables such as spinach, rape, and leeks have higher potassium levels than eggplants.
Low vitamin C content (1-7 mg per 100 grams) is not as good as other vegetables. In addition, there are small amounts of carotene, vitamin E, vitamin B1, vitamin B2 and niacin.
Contains plant-based chemicals such as polyphenols and flavonoids , each 100 grams of eggplant contains about 53 mg of polyphenols, but it is not as good as rapeseed, garlic, white radish, leeks, broccoli, persimmon pepper and other vegetables; the flavonoids contained are the highest among vegetables, at 67 mg.
Numerous studies have shown that plant-based chemicals such as polyphenols and flavonoids have antioxidant effects, enhance immunity, suppress tumors, fight infections, lower cholesterol, and delay aging.
But among vegetables, there is by no means just one type of eggplant, there are too many.
I prefer round eggplants, which have firmer meat and less moisture, and are less prone to producing much water during cooking.
As a child, in the summer, my favorite thing to eat was roasted eggplant. Family, prepare two large eggplants. The task assigned to me was often to beat the eggplant skin, which was to remove it with a knife, so that when the eggplant was burned, the soup would not appear black. After peeling, cut into small pieces, and then cut each small piece with a flower knife, that is, cut two or three times horizontally and vertically, but without cutting.
When burning eggplant, fry it first. The eggplant absorbs oil, and it tastes fragrant when there is too much oil. But “there is no scientific basis for eating eggplant raw to absorb the fat in the body. If eggplant can absorb the fat in the body, then cabbage and other vegetables can do it”. Then put a little more oil in the iron pan, and use sweet noodle sauce, sugar, and aniseed to make the pan. The aroma will come out in one go, and I can’t wait to take a bite right away.
Then put the oily eggplant into the pot, add water, simmer slowly over low heat, and when it is almost ready, add a tomato and green pepper. It has a slightly sour taste, just like the big steamed buns that have just been out of the pot. The one you eat is delicious. The soup is thickly stewed, the eggplant is fragrant when you bite it, and the texture is like meat.
There is no good or bad food, and eggplant, as a vegetable that is common in our lives, has mediocre aspects but also praiseworthy advantages. Together with other vegetables, enrich our table and nourish our body. But “everything is done in moderation, and eggplants cannot be eaten every day. Eating too much can also have adverse effects on our bodies”. The right health awareness should be established, so that eggplants and other foods together can play its role in balanced nutrition and health promotion.
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