Green Eggplant

Green eggplant, a variety of eggplant. Eggplant, Jiangsu and Zhejiang people called six vegetables, Guangdong people called short melon, is an annual herb of Solanaceae, and tropical is perennial. The fruit is edible and the color is mostly purple or purple black. There are also various shapes such as a circle, an ellipse, and a pear shape. Eggplant is a typical vegetable, and the method of eating varies depending on the variety.

Eggplant is rich in nutrients and contains various nutrients such as protein, fat, carbohydrates, vitamins and calcium, phosphorus and iron. In particular, the vitamin P content is high. Containing 750 mg of vitamin P per 100 g, vitamin P can maintain the elasticity and physiological function of the blood vessel wall and protect cardiovascular and ascorbic acid.

Eggplant also contains trace elements such as phosphorus, calcium and potassium, and various alkaloids such as choline, fenugreek, stachysine and solanine. Especially purple eggplant has a higher vitamin content.

Eggplant contains vitamin E, which has the function of preventing bleeding and anti-aging. Eating eggplant often makes the blood cholesterol level not increase, which has positive significance for delaying human aging.