Better to eat together with skin

Eggplant is a kind of inexpensive vegetables, and it is also a good diet for cardiovascular patients, especially for patients with arteriosclerosis, hypertension, coronary heart disease and scurvy, and has the role of adjuvant therapy. Eat eggplant, can also prevent high blood pressure caused by cerebral hemorrhage and diabetes "retinal hemorrhage caused by diabetes.

The reason why eggplant has this effect is very much related to the special compounds it contains. Eggplant contains saponin, which has the effect of lowering cholesterol. Brazilian scientists conducted experiments with obese rabbits and found that rabbits that consumed eggplant juice had a 10% reduction in cholesterol levels compared to rabbits that did not consume eggplant juice. A U.S. magazine has also listed eggplant in the first place in its article "12 Cholesterol Reduction Methods." In addition, eggplant is rich in vitamin P, especially in purple eggplant. Vitamin P can enhance the intercellular adhesion of the human body, has a protective effect on the microvasculature, can increase the resistance of the microvasculature to the disease, maintain the normal permeability of cells and capillary walls, increase the microvascular resilience and elasticity. Eggplant can also provide a lot of potassium. Potassium has important physiological functions in human body, can maintain the osmotic pressure in cells, participate in energy metabolism process, and maintain the normal excitability of neuromuscular, and potassium deficiency can easily cause cerebrovascular rupture. Potassium can also help balance blood pressure and prevent high blood pressure. In addition, some important phytochemicals in eggplant can prevent oxidative damage, thereby avoiding cardiovascular diseases caused by oxidation.

When eating aubergine, some people are accustomed to peeling, but as everyone knows, eggplant skin contains a lot of nutrients, and some healthy compounds are also high in eggplant skin. When eating eggplant, it is best to eat with the skin.

In addition, when burning or frying eggplant, it is easy to absorb oil, resulting in excessive oil intake. Here are two tips to avoid eggplant "eating" too much oil. One is to steam the eggplant in a steamer before burning the eggplant, and then burn it to make it difficult to absorb large amounts of oil. The second is when frying eggplant, do not put oil first, use a small fire to fry the eggplant, wait until the water of the eggplant is fired, and the meat of the eggplant becomes soft and then burn it with oil.

Because eggplant is cold and slippery, the spleen and stomach are deficient, and intestinal diarrhea is not suitable for eating. Other studies have shown that surgical patients do not have to eat eggplant one week before surgery because they contain a substance called SCAS, which can delay the recovery time of the patient and affect the recovery rate of the patient.

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