The nutritional value and effectiveness of eggplant

Eggplant nutrition, are more abundant, contains protein, fat, carbohydrates, vitamins and calcium, phosphorus, iron and other nutrients. 100 grams of eggplant contains protein per 2.3 grams, 0.1 grams fat, 3.1 grams carbohydrates, 22 milligrams of calcium, phosphorus 31 mg, 0.4 mg of iron, carotene, 0.04 mg, thiamine 0.03 mg, riboflavin 0.04 mg, niacin 0.5 mg, 3 mg ascorbic acid. In addition, it also contains D 3. Anti-aging vitamins eggplant E, to prevent bleeding and anti-aging functions, eat eggplant, can lower blood cholesterol levels. On delaying the aging process has a positive meaning.

1, Cardiovascular protection, ascorbic acid: Eggplant is rich in Vitamin P, this material can enhance the adhesion between human cells and enhance the flexibility of capillaries, reducing capillary fragility and permeability, to prevent capillary bleeding, the cardiovascular maintain normal function. In addition, prevention and treatment of scurvy and eggplant also promote wound healing effect.

2, Prevention of gastric cancer: eggplant contains solanine, can inhibit the proliferation of digestive system cancer, for prevention of gastric cancer have a certain effect.

3, Anti-aging: eggplant contain vitamin E, to prevent bleeding and anti-aging functions, eat eggplant, can reduce blood cholesterol levels, to delay the aging human body has a positive meaning.

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Article: The nutritional value and effectiveness of eggplant

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