Nutritious Tomato Puree

Eggplant contains a variety of vitamins, fats, proteins, sugars and minerals, etc. It is a good vegetable with high quality and low price. In particular, eggplant is rich in vitamin P, and the content in 100 grams of purple eggplant is as high as 720 mg, which is not only outstanding among vegetables, but also unmatched by ordinary fruits. Vitamin P can enhance the adhesion between human cells, improve the fragility of small blood vessels, and prevent small blood vessel bleeding.

In addition, the aprotinin contained in the eggplant fiber has the effect of lowering cholesterol. Brazilian scientists experimented with obese rabbits, and the results showed that the cholesterol content of the rabbits in the eggplant juice group was 10% lower than that of the control rabbits. In an article introducing "Twelve Methods for Lowering Cholesterol", an American magazine ranked eggplant consumption in the first place.

Therefore, for patients with high blood pressure, arteriosclerosis, coronary heart disease, hemoptysis, purpura and scurvy, regular consumption of eggplant is of great benefit. According to research by scientists, eggplant is still the "nemesis" of cancer. Indian pharmacologists have successfully extracted a kind of solanine from Solanaceae plants to treat stomach cancer, lip cancer, cervical cancer and other diseases. Some gastrointestinal cancer patients undergoing chemotherapy can also use eggplant as an adjuvant treatment food when they have fever. The above is taken from a network article. "