Why Frosted Eggplants Shouldn't Be Eaten
Let's first understand a substance called solanine. Solanine is a secondary metabolite of plants in the nightshade family and is a substance that plants produce to protect themselves, inhibit the growth and reproduction of plant pathogens, and resist insect invasion. It is also an important bioactive component in fruits, with certain effects such as strengthening the heart, lowering blood pressure, anticancer, relieving asthma, and inhibiting microorganisms. The various health benefits of eggplants are closely related to solanine. However, it is worth noting that excessive intake of solanine can cause discomfort in the human body, leading to nausea, vomiting, diarrhea, and other adverse reactions.
In the past, eggplants were grown in open fields, and in autumn, the solanine content in eggplants increased. Frosted eggplants have reduced moisture content, which can also increase solanine content. Excessive consumption can cause discomfort, which is the origin of the saying "frosted eggplants shouldn't be eaten." This proverb actually meant to tell people in the past that frosted eggplants should not be eaten too much. However, modern cultivation techniques have changed significantly, and eggplants are now grown in greenhouses, where the influence of seasons on solanine content is becoming less and less apparent. Therefore, for modern people, it is safe to eat eggplants after the first frost.
It is advisable to eat a small amount of frosted eggplants
It should be noted that solanine mainly exists in the flesh of eggplants, with a lower content in the skin. However, the darker the skin color, the higher the solanine content in the flesh. In addition, the solanine content in unripe eggplants is higher than in ripe eggplants. Therefore, it is advisable to eat a smaller amount of unripe eggplants, while half a kilogram of ripe eggplants per day will not cause any trouble.
Eggplants have high nutritional value, rich in various vitamins and minerals, especially potassium content higher than bananas. Eggplants also contain abundant bioflavonoids, which have powerful antioxidant capabilities and help prevent diseases such as hypertension, coronary heart disease, and atherosclerosis. The highest content of these beneficial components is in the area where the colored skin and flesh are combined, so dark purple or black eggplants should be chosen. When cooking, do not peel the skin, as high-temperature frying can cause nutrient loss. It is best to steam or stir-fry quickly at high heat, and be careful not to squeeze out the moisture when steaming.
The Nutritional Benefits of Eggplants
1. Anti-aging
Eggplants contain vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplants regularly can prevent an increase in cholesterol levels in the blood and has a positive effect on delaying aging. As for the solanine, as long as it is lightly rubbed with hands and rinsed with clean water, and then dried in a cool and ventilated place.
Can't Frosted eggplants be eaten? Why can't frosted eggplants be eaten? The reason why frosted eggplants can't be eaten
2. Heat-clearing and detoxifying
Used for treating hot toxic abscesses, skin ulcers, oral ulcers, bleeding hemorrhoids, bloody stools, and bleeding disorders.
In traditional Chinese medicine, eggplants are considered to be cold in nature. Therefore, eating them in the summer can help clear heat and relieve summer heat, especially suitable for people who are prone to prickly heat and skin sores. Those with poor digestion and easy diarrhea should not eat too much, as Li Shizhen mentioned in the "Compendium of Materia Medica": "Eggplants are cold and can cause abdominal pain and diarrhea if eaten in large quantities." According to the "Dian Nan Ben Cao" record, eggplants can promote blood circulation, reduce swelling, and relax the intestines. Therefore, eating more eggplants can also be helpful for constipation, bleeding hemorrhoids, and jaundice caused by damp heat. It is recommended to cook congee with purple eggplants and rice. The "Compendium of Materia Medica" also describes the use of dried eggplants with stems, ground into powder, and taken with wine to treat intestinal bleeding. However, it is more appropriate to use rice soup instead of wine, as wine is not suitable for intestinal bleeding and hemorrhoids. Dried eggplants with stems are often used externally.
3. Treatment of chilblains
Take two or three winter eggplant sprouts (with roots) from the ground and boil them in water. After the water boils, simmer for 20 minutes. Use this water to soak and wash the affected area of chilblains. At the same time, rub the affected area with eggplant sprouts. Two to three times can cure the chilblains.
4. Lowering blood pressure
Eggplants have good effects in reducing high blood lipids and high blood pressure. The specific method is as follows:
Choose dark-colored, long and thin eggplants, cut them into sections or shreds, mix them with sesame sauce and soy sauce. Take them during dinner to effectively lower and self-heal.
5. Cardiovascular protection and ascorbic acid
Eggplants contain abundant vitamin P, which can enhance the adhesion between cells, increase the elasticity of capillaries, reduce the fragility and permeability of capillaries, prevent capillary rupture and bleeding, and keep the cardiovascular system functioning normally. In addition, eggplants also have the effects of preventing and treating scurvy and promoting wound healing.
6. Prevention and treatment of gastric cancer
Eggplants contain solasodine, which can inhibit the proliferation of digestive system tumors and has a certain effect in preventing and treating gastric cancer. In addition, eggplants also have the function of clearing away cancer heat.
