Eggplant
Special! No! Suck! Oil!
The pulp tissue of eggplant is very loose and looks like a big sponge under a microscope.
Believe it or not, look at the appearance of eggplant pulp tissue under a microscope.
Microscopic Picture of Eggplant Parenchyma
Sponge is characterized by what? The absorption capacity is especially strong!
Therefore, cooking oil and seasonings are easily adsorbed on eggplant pulp when frying, frying and braising.
Friends who have cooking experience must know that eggplant costs a lot of oil.
It is common to burn half a kilo of eggplant and use 30 ~ 40g of cooking oil.
Friends who have experience in eating vegetables must also know that eggplant is especially tasty.
Fried eggplant box, fried eggplant, fish-flavored eggplant, meat-foamed eggplant, braised eggplant with oil… Many people who are good at this mouthful simply cannot resist the thick, salty and oily [eggplant-like temptation].
However, such a plate of oily dishes can add 400 to 500 kilocalories of calories, which is easy and is really a sharp weapon to gain weight.
You know, eggplant is originally a vegetable that is especially beneficial to weight loss.
Eggplant has three low levels and is suitable for weight loss.
Low fat.
100 grams of eggplant has less than 1 gram of fat.
Low sugar.
The carbohydrate in eggplant is only about 5%.
This makes 100 grams of eggplant have only 25-30 kilocalories of calories.
Keep a low profile.
Eggplant itself is weak and does not rob the taste. As long as it can be seasoned, eggplant can highlight the taste you want to the greatest extent.
These characteristics, coupled with eggplant is rich in pectin dietary fiber, can delay food digestion speed and provide a certain sense of satiety.
Therefore, eggplant is really suitable for dieters, provided that too much oil is not added when cooking.
At the same time, eggplant is rich in potassium, a certain amount of calcium, anthocyanins and other flavonoids, which are also beneficial to the body.
Eggplant, choose long or round, purple or green
Eggplant is the resident guest of the market. There are many quantities and styles, long, short, round, purple, green and white. Are they any different?
1. Eggplant is slightly different from eggplant.
Eggplant with different colors and shapes belongs to different varieties, and the overall nutrient content is not very different.
If we must distinguish the nutritional advantages, then:
Purple eggplant has more vitamin A, calcium and carotene, and anthocyanin content in eggplant peel is also higher.
White eggplant, dietary fiber and potassium content are more prominent;
The pulp of long eggplant is looser, compared with round eggplant, which is more solid and dense.
2. Do you want to peel it?
Some people say:
Eat eggplant must not peel, because eggplant skin has antioxidant anthocyanin.
Others said:
It is still necessary to peel, in case the pesticide residue exceeds the standard.
Whether to peel or not can be done according to personal preferences.
Eggplant has a smooth surface, so long as it is carefully cleaned, there is no need to worry about pesticide residues.
Anthocyanin in eggplant skin does have antioxidant function, but this does not mean that eating eggplant skin can really resist aging.
Friends who don’t like eggplant peel can peel and cook it.
Friends who like to eat eggplant skin should also feel free to eat it. It is good not to pursue the so-called health care effect too much.
Can eggplant be eaten raw?
Rumor has it that:
Eating eggplant raw can help lower blood pressure and absorb a large amount of oil from stomach and intestines.
Eating eggplant raw is really not recommended.
On the one hand, compared with other vegetables and fruits, eggplant does not contain any special ingredients that can help lower blood pressure. Nor does it mean that eggplant has a loose structure and can suck up our fat when it reaches the belly. To think so is too simple for the human body.
On the other hand, eggplant contains solanine (solanine), the toxic substance produced in sprouted potatoes. Although the content of normal ripe eggplant is not large, the risk of poisoning is slightly higher when eaten raw.
More importantly, eggplant is not delicious.
To sum up, don’t eat eggplant raw. It is better to try the following recipe.
Less oily and delicious eggplant recipe
Recommend a good practice with less oil and good taste.
- After washing the eggplant, Cut into strips or cubes. Steam the eggplant over water and drain the excess water. Mix a portion of base sauce, oyster sauce, a little soy sauce, balsamic vinegar, sesame oil or a proper amount of sesame paste, and then mix with mashed garlic, chopped green onion, chopped coriander, chopped peanuts and other ingredients according to personal preference to make seasoning juice. Pour the seasoning juice on the steamed eggplant and stir evenly with chopsticks.
Then, you can eat it!
This method is simple and easy to operate, refreshing and not greasy.
On the whole, eggplant has less oil and sugar and does not rob the play. As long as it is properly done, it is delicious and does not worry about getting fat.
Moreover, it is also a kind of food that can make people happy.
If you don’t believe me, try shouting its name.