The efficacy and function of green eggplant

I believe that when people buy eggplants, they usually buy purple eggplants. In fact, there is also a type of green eggplant. Green eggplant is relatively rare compared to purple eggplant. Because there is an extra pigment in green eggplant, the texture of green eggplant is relatively firm when eaten. Compared with traditional eggplants, green eggplants are not easy to become loose when cooked, but what are the specific effects of green eggplants on the human body?

Nutritional value of green eggplant

Eggplant is also rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron and other nutrients. In particular, the content of vitamin P is very high. Every 100 grams contains 750 mg of vitamin P, which can keep the elasticity and physiological function of blood vessel walls, protect cardiovascular system, and ascorbic acid.

Eggplant also contains trace elements such as phosphorus, calcium, potassium, and various biological alkaloids such as cholecalciferol, fenugreek alkaloids, stachybotrys alkaloids, and solanine. Purple eggplants in particular are higher in vitamins.

Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant regularly can prevent the increase of cholesterol level in the blood, which has positive significance in delaying human aging.

The efficacy and function of green eggplant

Eggplant is sweet and cool in nature. It enters the spleen, stomach, and large intestine meridians. It has the effects of clearing heat and stopping bleeding, reducing swelling and relieving pain. It is used for heat and toxic carbuncles, skin ulcers, mouth and tongue sores, hemorrhoids, blood in the stool, and epistaxis.

1. Prevent and treat cardiovascular diseases

Eggplant contains a large amount of vitamin P, which can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent micro-vessel rupture and bleeding, maintain normal cardiovascular function, and prevent hardening and rupture. Therefore, eating eggplant regularly can help prevent and treat hypertension, coronary heart disease, arteriosclerosis and hemorrhagic purpura. Cardiovascular protection, ascorbic acid: In addition, eggplant has the effect of preventing and treating scurvy and promoting wound healing.

2. Anti-cancer

Foreign research results show that its anti-cancer performance is several times that of other vegetables with the same effect, making it a strong anti-cancer agent; Prevention and treatment of gastric cancer: Eggplant contains solanine, which can inhibit the proliferation of digestive system tumors and has a certain effect on the prevention and treatment of gastric cancer. In addition, eggplant also has the effect of clearing away cancer fever.