Jeong Se-yeon, director of ‘Let’s eat food’
Eggplant is a vegetable that people like and dislike because of its soft texture. However, because of the various excellent effects that are beneficial to the body, not only the fruit but all parts have been used as herbal medicines.
There are also many studies on the pharmacological components of eggplant, and a representative example is Nasunin, a purple pigment component of eggplant. Nasunin prevents blood vessels from rusting, preventing aging and cardiovascular disease. Another antioxidant that is abundant in eggplant is chlorogenic acid. Because chlorogenic acid decomposes fat and promotes combustion, it is a medicine for people with high blood pressure, diabetes, hyperlipidemia, and obesity. The eggplant flesh that comes out when you peel off the eggplant skin is rich in beta-carotene, so it can help people with poor eyesight.
Eggplants can be consumed in a variety of ways, and depending on the recipe, their antioxidant properties also vary. For example, if eggplant is put in water and blanched, the chlorogenic acid content is reduced to less than 1/10 after only 2 minutes. These days, there are many houses that simply cook eggplant in a microwave oven, but when cooked in a microwave oven, the chlorogenic acid content is reduced to less than half after 15 minutes. However, when eggplant is steamed, on the contrary, the content of chlorogenic acid increases, and the antioxidant effect to prevent aging, cancer, and inflammation also increases.
Many people fry eggplants in oil or fry them. However, because the internal tissue of eggplant has a characteristic of absorbing oil like a sponge, it is best not to eat fried eggplants or fried eggplants with oil too often.
My favorite eggplant dishes are grilled eggplant and steamed eggplant. After washing the eggplant clean, slice it, fry it in a pan without oil, and eat it with the seasoning sauce. You can enjoy the unique twisty texture. Eggplant Sundae is a steamed eggplant dish that is full of nutrients. Spin the eggplant round to remove the inside, then mince the flesh and squeeze out the water. Then, mash squid or tofu, pork, etc., and mix with chopped onion, Cheongyang pepper, green onion, and garlic. If you stuff the inside of eggplant with it, fix it with a toothpick, and steam it until the inside is cooked, there is no other summer health food.
Sometimes, after hearing that eggplants are good, some people grind them raw and eat eggplant juice, but eggplants should never be eaten raw. This is because raw branches contain a toxic substance called solanine. Sprouted potatoes contain 100 mg of solanine per 100 g, and each eggplant contains about 10 to 13 mg of solanine, which is a small amount compared to sprouted potatoes, but this can also cause food poisoning symptoms such as stomach cramps, abdominal pain, and dizziness depending on the person. can If you experience an itchy mouth or skin, headache, or stomach upset after touching or eating eggplants, you may be allergic to eggplants, so it is best not to eat them. Also, eggplant is a histamine-rich vegetable, so if you are taking antihistamines because of an allergic disease, you should not consume it in excess.
Dr. Jeong Se-yeon of Oriental Medicine runs ‘Let’s Eat and Eat Jeong Se-yeon Oriental Clinic’, which treats with food, and introduces the efficacy of various foods through the YouTube ‘Jungrare Channel’. As of August, the number of channel subscribers is about 810,000.
Director Jeong Se-yeon’s ‘Eat eggplant, don’t stir-fry it, but if you eat it like this every day, you get amazing effects’ (https://youtu.be/Hh1Q1LoL0lg)
Jeong Se-yeon, director of ‘Let’s eat food’
2023-08-07 14:30:00
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