Gastritis is a problem that troubles many people, and in order to effectively treat and solve it, it is necessary to pay attention to the correct treatment method, follow the doctor’s advice, and also pay attention to dietary taboos in diet. Eggplants can be eaten, but it is also necessary to understand the correct cooking method.

1. Yes, but it must be cooked until it is soft for easier digestion.

2. Eggplants are one of the vegetables we eat more in our daily life, with colors mostly purple or dark purple, and also light green or white varieties, with shapes such as round, elliptical, and pear-shaped. Eggplants are rich in vitamin A, vitamin B1, vitamin C, vitamin D, and protein and calcium, which can make the human blood vessels soft. Eggplants can also dissipate blood stasis, so they can reduce the chance of blood vessel thrombosis. As the blood vessels of the elderly gradually age and harden,

Can prevent hemorrhagic diseases. Purple eggplants are rich in vitamin P, which can improve the fragility of capillaries, prevent bleeding of small blood vessels, and has a certain preventive and therapeutic effect on hypertension, arteriosclerosis, hemoptysis, purpura, etc. Can prevent hypercholesterolemia. The saponins contained in the fiber of eggplants have the effect of lowering cholesterol. Anticancer. Eggplants contain solanine, which can inhibit the proliferation of digestive tract tumor cells, especially for stomach cancer and colorectal cancer. Can prevent hemorrhoids and rectal bleeding. Eggplants have the effects of clearing heat, promoting blood circulation, reducing swelling, and relieving pain.

3. However, some secondary metabolites such as alkaloids are often contained in Solanaceae plants, among which solanine is the most common, which is also the solanine contained in potatoes when they sprout. Most alkaloids can be used as drugs, and solanine is no exception. It has the functions of strengthening the heart, lowering blood pressure, inhibiting cancer cells, and inhibiting microorganisms, and is one of the sources of the health benefits of eggplants. However, excessive intake can also cause poisoning. The solanine in eggplants mainly exists in the flesh, not in the skin of the eggplant. However, the color of the skin and the content of solanine in the flesh are closely related. The content in purple eggplants is high, and the content in green eggplants is low. Another study also found that the content of solanine in unripe eggplants is higher than that in ripe eggplants.

4. The content of solanine in eggplants is relatively low, and eating half a pound of eggplants in a meal usually does not cause any trouble. Do not fry or fry when cooking.