Eggplant is a common ingredient in Chinese food. Cooking methods are ever changing, but many people hate eggplant. For many years, eggplant has been? People in Taiwan Province province hate food? Top of the list. According to the survey of Taiwan Province Cancer Foundation, only 6% of them like to eat eggplant. But eggplant is actually very nutritious and has countless health benefits. The following benefits of eating eggplant may change your negative impression of eggplant. Eggplant is actually fruit? Eggplant belongs to Solanaceae. According to nutrition or ordinary people's eating habits, eggplant is usually considered as a vegetable, but from a botanical point of view, eggplant should be a fruit. According to the definition of botany, fruit is the ovary part of mature seeds of plants, while vegetables are the edible parts of plants themselves. So, the next time you cut eggplant, you will find that eggplant is a kind of fruit with seeds.

High nutrient density. Eggplant is a kind of food with high nutritional density. In addition to rich fiber, it also contains a variety of vitamins and minerals, including vitamins C, K, Mg, K, folic acid and other nutrients. Eggplant skin has antioxidant effect and can prevent dementia. Eggplant also contains many antioxidants. Antioxidants can resist the harm of free radicals to human body, help to delay aging and reduce the risk of various diseases. The peel of eggplant not only contains bright purple eggplant, but also contains a lot of anthocyanins (anthocyanins) and solanesol glycosides. It also has strong antioxidant properties, which helps to protect brain cells and prevent memory loss and cognitive decline caused by aging. Usually, as long as you eat it with skin, you can fully absorb anthocyanins. Eggplant epidermis is rich in antioxidants, which can prevent dementia.

Lutein prevents macular diseases. The potential role of lutein in preventing macular degeneration is well known. Eggplant also contains lutein and zeaxanthin. Lower cholesterol and protect the heart. The fiber, potassium, vitamin D, vitamin B6 and anthocyanin contained in eggplant are all nutrients beneficial to the heart. In animal experiments, it was found that cholesterol and triglyceride decreased when hypercholesterolemic rabbits ate 10c.c eggplant for two weeks every day, both of which were indicators of heart disease risk.

Another study found that eggplant can protect the heart. Whether raw eggplant or cooked eggplant, animals not only have better heart function, but also have lower severity of heart attack. It is worth noting that these two studies are limited to animal and test tube experiments. The actual effect of eggplant on human body needs more research. Eggplant is also rich in dietary fiber, which can slow down the speed of absorption and digestion and avoid excessive blood sugar fluctuation.