Inhabitants of the East believe that eggplant prolongs life. The cooked vegetable remains beneficial to the human body. Various healing properties do not disappear from exposure to high temperatures and conservation.
Instructions
Step 1
For food, people use eggplants that have finished growing, but not ripe. Young fruit is not tasty, and overripe becomes rough. Blue, as eggplant is called in Ukraine, is a low-calorie dietary vegetable. The content of minerals and vitamins in it is balanced. The best way to cook vegetables is by baking or stewing.
Step 2
Nutritionists say that this product contains a lot of ballast substances. The most basic of these are pectin and fiber. Pectin is essential for stimulating digestion. It helps eliminate toxins from the body.
Step 3
Frequent consumption of eggplant in food helps to lower blood cholesterol. The effectiveness of the influence of the vegetable on the regulation of cholesterol levels is quite high. In addition, by eating the fruits of eggplant, people protect themselves from heart ailments, from the development of atherosclerosis. Potassium, phenolic compounds present in the product, improve blood circulation, strengthen capillaries, etc.
Step 4
Blue ones are useful for diabetics, they are rich in manganese. This fruit increases insulin production by lowering blood sugar levels. Regular consumption of eggplant increases blood formation. The juice of the dietary product helps to heal wounds, helps with stomach and intestinal problems.
Step 5
The bitter taste of eggplant is caused by the presence of solanine in it. A large amount of this ingredient has a detrimental effect on the body. Solanine causes nausea, diarrhea, and shortness of breath. Getting rid of a harmful substance is not difficult. It is enough to cut the fruit and sprinkle with salt. After a while, rinse the eggplant slices and squeeze.
