Eggplant contains a large amount of solanine, vitamin P, saponin and other elements that help the body soften blood vessels, protect capillaries and reduce cholesterol.
Eggplant is also an alkaline food, relatively low in purine and has a diuretic effect, after eating it can reduce uric acid. Therefore, regularly eating eggplant will increase urine excretion, eliminating urea from the body. Joint swelling will gradually decrease.
Eggplants also contain a lot of fiber, which can absorb uric acid. Eating eggplants helps reduce the risk of gout attacks and improve joint health.
Eggplant skin contains anthocyanin, a powerful antioxidant that helps prevent aging. Eggplant skin also contains flavonoids that are beneficial for heart health.
However, anthocyanin in eggplant skin easily combines with food and iron in the body, reducing the effectiveness of eggplant. People with severe anemia and daily vegetarians should not eat eggplant skin.
A simple, convenient and nutritious way to cook eggplant is to steam it. Wash the eggplant, remove the stem, cut into slices, put in a steamer for about 8-10 minutes, mix with minced garlic, salt and other spices and it is ready to eat.
