Eggplant is rich in dietary fiber, is it a good helper for weight loss? Nutritionist: Eggplant is low in calories and high in fiber and helps lose weight

Summer is a good time to lose weight, and in order to pursue a slim figure, various diets that help lose weight have emerged. Recently, it has been widely circulated on the Internet that eggplant is rich in dietary fiber and that moderate consumption can absorb fat from the body and help with weight loss, which has been hotly discussed by netizens. Can eggplant really achieve such magical effects? Let’s hear what nutritionist Cheng Hanyu has to say.

Eggplant is low in calories and helps lose weight! High in fiber, better than celery for increasing satiety

Nutritionist Cheng Hanyu said that eggplant is not only bright and colorful in appearance, but is also one of the most versatile vegetables, and is very suitable for frying, boiling, stir-frying, or deep-frying. Most importantly, eggplant is very low in calories, with only 25 calories per 100 grams (about 1 long eggplant), and its dietary fiber content is as high as 2 grams, which is 1.5 times that of celery. Moderate consumption not only helps increase satiety and prevent constipation, but also eliminates excess cholesterol, fat and heavy metals in the human body. It is very suitable as a fruit and vegetable during the weight loss process.

Eggplant contains anthocyanins, which can protect cardiovascular health

In addition to the above benefits, the purple skin of eggplant contains a large amount of antioxidant ingredients - anthocyanins. Moderate intake can help prevent and reduce the risk of high blood pressure. Its super antioxidant power can also stabilize the structure of human cell membranes and avoid atherosclerosis. Eggplant is also rich in potassium ions, containing 226 mg of potassium ions per 100 grams. Therefore, moderate consumption can help the body excrete excess sodium and achieve a sodium-potassium balance, which is beneficial for eliminating annoying problems such as edema and swelling.

The purple skin of eggplant contains a large amount of antioxidant ingredients - anthocyanins. Moderate intake can help prevent and reduce the risk of high blood pressure. Its strong antioxidant power can also stabilize the structure of human cell membranes and avoid atherosclerosis.

Eat this way to lose weight! Steamed or boiled, delicious without oil stuck

However, nutritionist Cheng Hanyu also emphasized that although eggplant has high nutritional value, moderate consumption has many benefits to the human body. However, the eggplant skin is thin and the flesh is composed of spongy thin-walled tissue, which is soft and easy to absorb oil. Basically, no matter how much oil is given, it will absorb it all. Therefore, people who want to lose weight are advised not to use too much oil when cooking, and to choose steaming or boiling methods as much as possible to reduce the absorption of oil, so as not to lose weight but consume too much fat, causing a burden on the body.

DIY! Japanese grilled eggplant has a sweet and sour taste without any burden

Nutritionist Cheng Hanyu recommends a "Japanese grilled eggplant" dish that is simple to prepare, looks great, and has a sweet and sour and refreshing taste. It is flavored with orange juice, chopped green onions, and minced ginger, and paired with delicious eggplant to help increase satiety. It is baked for your reference.

Nutritionist Cheng Hanyu recommends a dish called "Japanese-style grilled eggplant" that is simple to make, looks great, and tastes sweet and sour.

★Japanese-style grilled eggplant

Material:

1 eggplant, chopped green onion, minced ginger, a little salt, 20ml water, 30ml orange juice, a little sesame oil, and a little Japanese soy sauce.

practice:

1. Cut the eggplant in half and into sections, sprinkle with a little salt and apply a little sesame oil, put it in the oven with the purple side facing up and bake until the flesh is soft and then take it out.

2. Mix soy sauce, water and orange juice and pour over the roasted eggplant.

3. Sprinkle with minced ginger and chopped green onions and it’s done.

Effect:

After simple baking, the moisture of the eggplant is all locked in the flesh. Although it looks dry on the outside, it is juicy and sweet when you bite it.

[Nutritionist's Tips]:

Nutritionist Cheng Hanyu reminds that eggplant contains a unique ingredient called solanine. If more than 25 mg of solanine is consumed, it can easily lead to nausea, vomiting and other uncomfortable reactions. It is recommended that you do not eat more than 450 grams (about 3 to 4 long eggplants) each time.

(Photo provided by nutritionist Cheng Hanyu)

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