Eggplant is a solanaceous vegetable that is abundant in autumn. Its soft and thick taste is favored by many gluttons. It is also rich in 3 kinds of antioxidants, which help the body not get sick. However, many people may have heard the older generation say "eggplant is poisonous", what's the matter? The nutritionist said that as long as you master the correct selection, eating skills and portion size, you can eat with peace of mind!
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Nutritionist Xia Ziwen explained that in the past, the reason why eggplant was considered to be very toxic was mainly because it contained "solanine," most of which were fenugreek and stachydrine, but they were often combined with solanine in sprouted potatoes. Mix it up. Solanine is a kind of alkaloid. Plants will use alkaloids to protect themselves against pests and diseases, but the harm to the human body is not as great as imagined.
According to research, the poisoning dose of solanine is 2 to 5 mg per kilogram of body weight in adults, which will cause symptoms such as itching in the mouth and throat, upper abdominal pain, etc. 120 to 300 mg of solanine can be toxic, and ingestion of more than 400 mg can be fatal.
But because eggplant has a high moisture content, every 100 grams of fresh eggplant (about 3/4 rice bowl) contains about 4 mg of solanine, that is to say, and solanine is easily decomposed in a high temperature environment, so The most important thing is to "eat it when it's cooked".
Actually, alkaloids exist widely in nature. Not only eggplants have solanine, but tomatoes, which are also Solanaceae, also contain tomatine, but the sameNot harmful to human body. However, Xia Ziwen reminded that among the foods containing alkaloids, the most important thing is to be careful, otherwise it may cause symptoms such as itchy throat, nausea and vomiting, abdominal distension, and heartburn.
Xia Ziwen pointed out that the darker the purple and the riper the eggplant, the higher the solanine content. She suggested the following two selection techniques to buy eggplants that are just right:
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1. There is a white circle next to the head (sepal) of the eggplant, which is called "the eye of the eggplant". The more mature the eggplant, the smaller the eyes. If a line has formed, it means that the maturity is just right, the taste is the best, and the moisture and nutrient content are also high.
2. Gently squeeze the eggplant with your hands, the ripe eggplant will have some elasticity, and you should choose shiny and relatively fresh; if it feels hard, it means that the water in the eggplant has been lost. That is overripe.
Eating eggplant has many benefits. In addition to being rich in vitamins A, B, C, calcium, magnesium, potassium, iron, copper and other nutrients and dietary fiber, Xia Ziwen pointed out that eggplant is also rich in 3 kinds of antioxidants- ─
A type of polyphenols, mainly found in the epidermis of eggplant, is a powerful antioxidant, can protect the endothelial cells of blood vessels from free radical damage, can also prevent cholesterol from being oxidized and improve atherosclerosis phenomenon; is an antioxidant that inhibits free radicals and reduces the risk of cancer.
Also known as "It has the effect of scavenging free radicals and anti-oxidation, which helps to maintain the elasticity of blood vessels; in addition, bioflavonoids can also protect vitamin C from oxidation and enhance the absorption of vitamin C.
In buffet restaurants or bento shops, eggplant dishes are indispensable. Xia Ziwen reminded that in order to make eggplants look good, many restaurants will cook eggplants with oil to keep their skins bright. She suggested steaming, blanching and cold mixing to avoid high oil absorption of eggplants and slow down the rate of blood sugar drop after meals. Diabetics must pay attention. People with cardiovascular disease and hyperlipidemia should also be careful about excessive oil intake.
◎ Image source/Health 2.0 data photo‧Dazhi Image/Shutterstock provided
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