Eggplant is rich in fiber, potassium and antioxidant compounds, which can support blood pressure and blood fat control when processed properly. In particular, eggplant peel contains many vitamins and beneficial plant-based active ingredients for blood vessel walls, so keep the peel intact when eating.
Some simple, low-fat cooking methods such as steaming, boiling, salad, or crushed eggplant are considered more suitable for people who need to control blood pressure. After steaming until soft, eggplant can be mixed with olive oil, sesame sauce, minced garlic, and a small amount of soy sauce or salt to enhance the flavor while limiting bad fats and sodium.
Eggplant also contains many vitamins and minerals such as calcium, phosphorus, iron and flavonoid compounds in the purple skin. These ingredients can contribute to supporting cardiovascular health, limiting arteriosclerosis and improving blood circulation if supplemented regularly in a balanced diet.
However, you should limit deep-fried eggplant dishes because high temperatures and large amounts of oil can cause nutrient loss, and are not beneficial for people with high blood pressure or dyslipidemia. Steamed or ground dishes help retain more nutrients and reduce the amount of fat absorbed.
In addition, eggplant can be flexibly combined in both vegetarian and savory dishes such as quick stir-frying, soup or salad mixing, helping meals to be diverse while still supporting a healthy diet for the heart.
