Eggplant is rich in nutrients, containing protein, fat, carbohydrates, vitamins, calcium, phosphorus, iron, and other nutrients.
The content of vitamin P in eggplant is very high, and it contains 750 mg of vitamin P per 100 grams. It can enhance the adhesion between human cells, enhance the elasticity of capillaries, reduce fragility and permeability, and prevent microvascular rupture and bleeding. Contains phosphorus, calcium, potassium, and other trace elements and choline, fenugreek, stachydine, solanine, and other alkaloids. Especially purple eggplants have higher vitamin content. Can inhibit the proliferation of gastrointestinal tumor cells.
The vitamin C and saponins contained in fiber have the effect of lowering cholesterol.
