Eggplant is not only tasty, nutritious, but also can lower cholesterol, the cardiovascular patient diet quality goods, especially atherosclerosis, hypertension, coronary heart disease and scurvy were very useful role of adjuvant therapy. Eat eggplant, can prevent hypertension-induced stroke and diabetes-induced retinal hemorrhage.
Eggplant in the cholesterol-lowering effect of saponin is obvious. Brazilian scientists in the experiment found that eating eggplant descendants cholesterol levels can be decreased by 10%. U.S. nutritionists to reduce cholesterol in the introduction of vegetables, they always eggplant at the top. In addition, the eggplant is rich in vitamin P, especially the high content of eggplant purple. Vitamin P can enhance the body's cell-cell adhesion, has a protective effect on capillaries, can improve its disease resistance and maintain normal cell and capillary wall permeability, increased microvascular toughness and flexibility.
Eggplant can also provide a lot of potassium. Potassium in the human body has an important physiological functions, to maintain the osmotic pressure within the cell, involved in energy metabolism, maintaining normal neuromuscular excitability, potassium deficiency is easy to cause cerebral vascular rupture. In addition, potassium also balance blood pressure, control high blood pressure effect. In addition, some components of eggplant in the destructive effects of oxidation can be prevented, thus avoiding the consequent cardiovascular disease.
Although nutrient-rich eggplant, to preventing the diseases, but it is cold slide, spleen and stomach, diarrhea, people should not eat more easily. There studies have shown that surgical patients in one week before surgery is best not to eat eggplant, because a substance which will delay the patient's recovery time after surgery, affecting the recovery.
Eggplant often to do the oil, there are two tips to avoid eggplant "eat" too much oil
One is best not to peel, the skin of eggplant contains a lot of nutrients and healthful compounds. In addition, eggplant or fried in the process of burning is easy to oil, resulting in excessive intake of fat body.
Second, when you first hold the oil fried eggplant, fried rice noodles with about low heat until the water which has been fired, after the eggplant flesh becomes soft, then oil firing.
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