Eggplant of the Season Vegetable: Known As the God of Cardiovascular and Cerebrovascular Protection, You Can Eat It Like This...
In the early 1990s, Richard Lester, an agronomist at the University of Birmingham, and his colleagues proposed that eggplant was a derivative of the wild variety Solanum incanum, a plant that grows in North Africa and the Middle East. It started as a decorative plant and was picked out by Asian cultivators on several trips back and forth between east and West.
There are many records for eggplant in ancient times of our country, and a total of 75 books have successfully proved our country as the birthplace of eggplant. In China, where eggplant has been eaten for thousands of years, the use of eggplant has been exploited to the greatest extent. Eggplant as a vegetable fleshy, tender taste, and strong medicinal value.
It is recorded in Compendium of Materia Medica that eggplant can cure cold and heat, five Zang organs, and warm diseases. "Herbs of Southern Yunnan" records that eggplant can disperse blood, reduce swelling, widen intestines, strengthen the heart and kidney, produce fluid and quenchthirst, replenish spleen and stomach, regulate meridian and promote blood circulation. "Diet herb" records: "Lu Su, Ping, the main cold heat, five Zang Lao. Don't eat too much. Angry, also made epileptic disease. The cooked eat little..."
The fruit of eggplant of the comhinaceae family. Its sweet, cold, into the spleen and stomach, large intestine meridian. It has the effect of clearing heat, promoting blood circulation and removing stasis, diuretic detumescence and wide intestine. Clinical for the treatment of oral sores, toothache and cancer, but also can reduce cholesterol, protect cardiovascular, sores, skin ulcers, etc.
Eggplant contains vitamin P, successfully let eggplant enjoy the title of "cardiovascular and cerebrovascular protection God". In fact, the true protector of the heart and blood vessels is vitamin P. Patients with cardiovascular and cerebrovascular diseases can often eat eggplant.
Eggplant is rich in vitamin P, which can reduce the brittleness of blood vessels, increase the toughness of blood vessels, dilate blood vessels, prevent pellagra and other functions. Vitamin P can play a role in protecting blood vessels, and has certain antioxidant and anti-inflammatory effects, which can be called the "god of protection" of cardiovascular health. Anthocyanin in eggplant has a strong ability to clear oxygen free radicals, so it has a strong antioxidant activity, and anti-inflammation.
The experiment shows that:The content of vitamin P and anthocyanin in the peel is dozens or even hundreds of times higher than that in the flesh. Therefore, it is best to eat eggplant with the skin.
Attention should be paid to eggplant:
1. Recommended dosage for each meal: about 250 grams of raw eggplant. Remember to eat it after cooking.
2. eggplant cold, for physical deficiency cold, indigestion, diarrhea, should reduce the amount of food.
There is an old saying that eating seasonally appropriate food is less likely to cause illness. Confucius also said: do not eat from time to time, which means that do not eat things that are not in season. Thanks to the development of greenhouse technology, people can now eat out-of-season, cross-regional food all year round, but vegetables in season are more suitable for human needs. Therefore, when choosing dishes, try to choose seasonal vegetables to eat. Eggplant is a vegetable in season in the heat of summer, and in its natural environment, eggplant plants can live from June to September. Therefore, patients with cardiovascular and cerebrovascular diseases can choose to buy some fresh eggplant during this time.
