Avoid Eggplant with Garlic

Eggplant contains various vitamins,protein, sugar, and minerals. Especially rich in vitamin P, the highest content is found in the purple skin and flesh of the eggplant, making purple varieties superior. A 100-gram purple eggplant can have over 720 milligrams of vitamin P. Vitamin P enhances cell adhesion,intervascular fragility, preventing minor blood vessel bleeding. In addition, saponins in eggplants reduce cholesterol in the blood. Together with vitamin P, they improve microvascular elasticity, aiding cardiovascular disease prevention.

Eggplant is delicious and nutritious, but who should it be paired with for better health benefits? And who shouldn't it be paired with?

Eggplant +crab=diarrhea Crab meat is cold in nature, while eggplant is sweet and cold, both foods having similar cold properties. Eating them together can cause stomach discomfort and severe cases may lead to diarrhea. People with weak spleen and stomach should avoid eating them together.

Eggplant +bitter gourd=ideal dish for cardiovascular patients Bitter gourd relieves fatigue, clears the heart, improves vision, strengthens yang energy, and delays aging. Eggplant has pain-relieving effects, reduces swelling, cools heat, prevents blood vessel rupture, stabilizes blood pressure, stops coughing up blood. When eaten together, they are an ideal dish for cardiovascular patients.

Eggplant + meat = stable blood pressure, prevent purpura Eating eggplant with meat can nourish the blood and stabilize blood pressure. Additionally, vitamin P in eggplants effectively prevents microvascular rupture, aids in preventing cardiovascular diseases, and helps control purpura.

Assistant Professor Fan Zhirong from the School of Food Science at China Agricultural University: To maintain the nutritional value when cooking eggplant, use lower temperatures and less oil, such as potato stewed with eggplant. Adding vinegar and tomatoes helps preserve vitamin C and polyphenols.

1 Stir-fried Eggplant Strips Long eggplants are cut into strips, placed in a bowl,steamed in a steamer for 10 minutes. Afterwards, drain the water, add salt, vinegar, garlic paste, sesame sauce, coriander leaves, etc., and serve cold. Don't squeeze out too much juice to avoid losing nutrients. A thicker sesame sauce can compensate for excess moisture.2 Stir-fried Eggplant Dices Half a large round eggplant is diced, garlic cut into small pieces.In a pot, add 2 tablespoons of oil, then stir-fry the garlic, add eggplant and stir fry, add vinegar. Lower the heat, cover and cook for two minutes until soft. Add salt, a few tomato pieces, and sprinkle with either monosodium glutamate or chicken broth, then serve. Note to drain any remaining oil before serving. These cooking methods do not exceed 120℃ in temperature, use less oil, and result in relatively minor losses of vitamins and flavonoids. Sesame paste can be thicker to make up for extra moisture.

2 Tomato stir-fried with eggplant quarters Half a large round eggplant cut into cubes, garlic sliced thinly. In the pot, add 2 tablespoons of oil, add minced garlic, stir-fry with eggplants, add 1 spoon of vinegar. Reduce heat and cover to simmer for two minutes, add salt when eggplants become soft, add a little tomato pieces, stir a few times, add a little MSG or MSG. When serving, drain off excess oil.

These cooking methods do not exceed 120℃ in temperature, use less oil, and result in relatively lesser loss of vitamins and flavonoids.