The Eggplant: A Treasure Trove of Health Benefits in Everyday Family Meals.
The Health Benefits of Eggplant
Benefits of Eggplant
Recently, we discussed the similarities between purple vegetables and the antibacterial properties of purple medicine. According to a recent study, among purple vegetables, eggplant ranks at the top for providing numerous health benefits.
Regular consumption of eggplant helps prevent blood vessel blockage.
Firstly, eggplant is rich in antioxidants, which positively affect the blood vessels supplying the heart, helping to protect the body against heart diseases. Regular consumption of eggplant helps prevent blood vessel blockage, thanks to its high vitamin K content. Eggplant plays a crucial role in maintaining the cardiovascular and blood systems.
Studies conducted in France over the past decade have shown that eggplant reduces bad cholesterol levels in the body, but note that this effect is achieved only when eggplant is cooked at temperatures not exceeding 200 degrees Celsius. In addition to its effect on bad cholesterol, eggplant also protects our hearts in other ways. The skin and flesh of eggplant are full of important flavonoids that may help stabilize blood pressure and reduce stress.
For centuries, many cultures have used eggplant to manage symptoms of diabetes, and recent studies confirm this role of eggplant. This is due to its high fiber content and low levels of soluble carbohydrates.
Eggplant is very low in calories, contains no fat, and its high fiber content helps create a feeling of fullness. When prepared into appealing dishes, eggplant can be a great friend for those looking to lose weight.
Eggplant is very low in calories, contains no fat, and its high fiber content helps create a feeling of fullness.
Eggplant is a rich source of fiber, which helps enhance digestion and gut health. Regular consumption of eggplant can keep the digestive system functioning normally, protect against constipation, and allow the body to utilize most of the food absorbed, potentially protecting the colon from cancer. Due to its high phytonutrient content, eggplant can improve blood flow to the brain, but these compounds are primarily found in the skin of the eggplant.
Therefore, the more beautiful the eggplant, the tastier and more nutritious it is. The iron and calcium found in eggplant are essential for the body. Grilled eggplant is not only a delicious dish but also a significant source of vitamins. To encourage children to eat eggplant, we can add it to pizza, spaghetti, or fried dough dishes.
Cautions When Eating Eggplant
Eggplant Should Not Be Eaten Raw
In the past, in some regions, people often ate raw eggplant because it is very crunchy and has a slightly bitter taste that pairs well with a little salty dip, making it a tempting snack.
However, this way of eating is actually very misguided. Raw eggplant contains solanine, a toxic compound that can affect the central respiratory system. Consuming large amounts of raw eggplant increases the solanine content and can worsen poisoning symptoms.
People with Weak Spleen and Stomach, and Women During Menstruation Should Avoid Eggplant
While eggplant is delicious and nutritious, it is not suitable for everyone. Eggplant has a cooling property; those with spleen and stomach deficiencies may worsen their condition and endanger their health by consuming it.
The same goes for women who are menstruating; during this time, the body is particularly sensitive to cold, and eating eggplant can make them feel weaker.
Those with kidney issues should limit their consumption, and individuals with asthma, stomach, or spleen issues should avoid it.
Do Not Peel When Eating
The skin of eggplant contains a lot of vitamin P.
The nutrients in eggplant are not only found in the flesh but are also abundant in the skin, particularly vitamin P. If you discard the skin when eating, you are effectively throwing away half of the vitamin P content from the eggplant. Thus, when consuming eggplant, it is best to keep the skin intact, wash it thoroughly, and then prepare and consume it.
Do Not Combine Eggplant with Crab Meat
In Traditional Chinese Medicine, both eggplant and crab meat are considered cooling foods. Combining these two can lead to stomach discomfort and even diarrhea.
Do Not Roast or Fry Eggplant
Eggplant is best when cooked in soups; however, directly roasting it over an open flame can reduce its vitamin content by up to 50%. Frying eggplant is also discouraged because it tends to absorb a lot of oil, which can lead to rapid weight gain.
Avoid Consuming Too Much Eggplant
While eggplant is beneficial, it should not be overconsumed due to its solanine content, which can be toxic in large amounts. Notably, solanine is not water-soluble, so cooking methods like frying or boiling cannot eliminate it. It is advisable to soak eggplant in salt water before cooking or add a bit of vinegar during preparation to help break down solanine.
Experts recommend that the best way to prevent solanine poisoning is to control your intake. Each person can safely consume about 250 grams of eggplant per meal without experiencing any discomfort.
