The harm of boiled eggplant

Eggplant is a very common vegetable in every household. There are many ways to cook it. It has great effects and is very popular among the general public. It is a very good food that can be boiled. So what are the dangers of boiled eggplant? If you eat too much, it may cause poisoning. Everything has a certain amount, so you must control the amount and not eat too much.

Eggplant is a very important vegetable in life. This vegetable has extremely high nutritional value and can help people replenish their body needs. Eggplant tastes very good and can be made into various delicious dishes, bringing a delicious experience to people's diet life. For example, boiling eggplant is a good way to cook it, but many people worry that boiled eggplant is bad for the body. Let’s take a look at whether boiled eggplant is harmful.

Boiled eggplant is harmless because it is already cooked and there is no threat of toxins. On the contrary, eating raw eggplant will have a great impact on the body.

Eggplant contains a substance called solanine, which has antioxidant and cancer cell inhibitory effects, and is one of the sources of eggplant's health benefits; but it has a strong stimulating effect on the gastrointestinal tract and an anesthetic effect on the respiratory center, and poisoning may occur if the human body consumes high amounts.

Eggplant can be eaten with both vegetarian and meat methods. It can be stir-fried, roasted, steamed, boiled, deep-fried, served cold, or made into soup. It is best not to peel the eggplant when eating it, because the eggplant skin contains vitamin B. Vitamin B and vitamin C are a good pair. The metabolism of vitamin C requires the support of vitamin B. Eating eggplant with the skin helps promote the absorption of vitamin C.

Eggplant contains a substance called solanine, which has antioxidant and cancer cell inhibitory effects, and is one of the sources of eggplant's health benefits; but it has a strong stimulating effect on the gastrointestinal tract and an anesthetic effect on the respiratory center, and poisoning may occur if the human body consumes high amounts.

Solanine is basically insoluble in water, so it cannot be removed by blanching, boiling, etc. Adding a little vinegar when cooking can help break down and decompose solanine.