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Chinese food recipes eggplant—Chinese nutritious healthy recipe
Chinese food smart health recipes eggplant
Chinese food smart health recipes eggplant
Eggplantis full of water and very few calories. Yet it has a high nutritional densityand helps to strengthen the supply of useful compounds (minerals, fiber,vitamins). Eggplant is the fruit of a vegetable plant of the nightshade family. The raw flesh offering a spongy consistency and bitter taste, it is consumedcooked. It then becomes soft and fluffy. Very low in calories, this vegetableis a source of vitamins, minerals, antioxidants and fiber. Her skin is not onlyedible, but particularly rich in nutrients.
Richin water (more than 92% on average), the eggplant has few energy nutrients.Lipids and proteins are present only in very low amounts, while itscarbohydrate (glucose and fructose substantially) does not exceed 4 grams to100 grams.
Howeverit offers a wide range of vitamins: B vitamins, particularly B3, B6 and B9(folate), vitamin C, provitamin A, vitamin E.
Itsflesh contains many minerals and trace elements: potassium, magnesium, zinc,manganese.
Theskin has significant concentrations of antioxidant compounds, includinganthocyanins and phenolic acids.
Itsfibers (protopectins, pectin, cellulose) are quite abundant.
Hotpreparation, eggplant love tomato, red pepper and zucchini. It also mixes verywell with lamb or beef. She attended the garlic and can not resist the oliveoil of which it is adorned with delight. Eggplant also softens the spiciness oftomato.
Coldpreparation, eggplant caviar is inescapable: blend tomato pulp, pulp cookedeggplant, onion and oil. Salt and pepper. Serve cold.
Purple,elongated, thick flesh, the Barbatane eggplant is the best known species. Italso has a tougher skin than other varieties. There are also, among others:
TheJapanese, with small white faded purple lines
theDurga with her dress of a bright white, elongated, small, with thin skin,
Chineseeggplant purple dress that looks more like a zucchini, longer and morecylindrical.
Eggplantis an annual plant that requires frequent watering, as most vegetableswaterlogged.
Theinteriors are sowing at the end of March and, from the beginning of June, it’stime to transplant them to the garden.
Harvestingof eggplant is between 55 and 70 days after planting when the fruit is colorfuland the skin is smooth, shiny and firm. They are available on supermarketshelves from August to October.
Chinese food smart health recipes eggplant
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