Eggplant contains "fatal toxins"?It’s safe to eat like this!

Zhang Zhaomin Popular Science China

Eggplant, a very common vegetable.Especially in summer, many people love.Eggplant tastes delicious, rich in nutrients, and there are many types.According to the form of its fruits, it can be divided into round eggplant, eggplant and long eggplant.

Even the color is distinguished, mostly purple and green, and occasionally white.

What is the difference between eggplant of different colors?

Most of the eggplant purchased in the supermarket or farmer’s market are purple, dark purple or purple black, and occasionally you can see green and white.

But in fact, this color difference is mainly due to natural factors rather than human.

What is the main decision of the color of the eggplant?

From the beginning of the pigment, the main component sources of eggplant epidermis are chlorophyll and anthocyanins, mainly anthocyanins.

During the maturity of eggplant, chlorophyll is constantly degraded, and anthocyanins are continuously generated under some genetic regulation of its synthesis, and anthocyanins are mainly distributed in the liquid bubbles of eggplant epidermal cells. With the different types and concentrations of anthocyanins, the concentration of anthocyanins is different, resultingThe peel transitions from orange -red to purple and black.

Relatively speaking, green eggplant or white eggplant lacks part of the genes of synthetic flowers.

In addition, in the process of maturity, the synthesis and accumulation of anthocyanins will also be affected by factors such as light and plant hormones.

Some eggplants have caused the light in the process of maturity due to improperly planting spacing, which causes the color to appear uneven.

Therefore, although there are some differences in the anthocyanins in the skin of different colors, considering the content of anthocyanins and the weight of the skin account for the entire fruit.

In general, the nutritional value of different colors of eggplant is not much different.

Do I need to peel and eat eggplant?

When many people eat eggplant, they habitually remove the skin, but it is not necessary.

Regarding peeling, many people think that the anthocyanins in the eggplant epidermis will be combined with the iron in the diet, which will affect the body’s absorption of iron.

The iron that our human body is directly absorbed by the human body is mainly a binary iron, and some studies have shown that anthocyanins (in a broad sense belong to plant polyphenols) can effectively protect the self -oxidation of the iron, so there is no need to peel it deliberately.

In addition, eggplant skin contain valuable nutritional ingredients such as vitamin E and Rutin.

Therefore, except for the taste of the eggplant skin, there is no need to peel it. The nutritional value of the eggplant with skin is relatively higher.

There is also a saying on the Internet. The darker the color, the more "toxic substances" contains, the easier it is to poison. Is that really the case?

Will eggplant be poisoned if you eat too much?

First of all, the eggplant does contain glucoside alkaline toxin -enlaitine.Logocytopenia is widely existed in eggplant plants, such as eggplant, tomato and potato (potatoes).

Plants produce tomatoine is mainly to resist the invasion of external microorganisms and animals, so it has certain toxicity for humans.

For eggplant, the tomatoine is mainly in the flesh of the eggplant, but its content is not high.

The darker the color of the eggplant, the higher the tomato alkali content?

The content of eggplant base in eggplant is mainly related to the physiological metabolism of eggplant. There is no absolute significance. Relatively speaking, the light -colored eggplant is lower, and it is also related to the variety of eggplant.

Some scholars have studied the content of eggplantine in different varieties of eggplant. The results show that among the dried fruit of 100 grams of purple eggplant, the average content of eggplantine is about 61 mg (about 19 mg of green eggplant).Edition 6) The moisture content of eggplant is about 93.4%.

In other words, 100 grams of purple eggplant is actually only about 4 mg of tomatoine.

Furthermore, degradation or hydrolysis is prone to occur in high temperature and acidic environments, and the oil temperature is generally higher in the daily cooking process, and some seasonings (such as vinegar) are used, which can reduce its toxicity.

To achieve adverse reactions such as nausea and vomiting due to excessive zeal -alkaline intake (such as 25 mg), it is necessary to eat more than a pound of eggplant. Considering the losses of eggplantine in the cooking process, it is usually usually eating eggplant.There will be no safety risk.

So don’t worry too much.

How to buy eggplant?

At a glance

Looking at the appearance and color, the colorful, shiny eggplant is relatively fresh.

Second, look at the fruit connection

You can see the parts connected to the eggplant (end) and the fruit. There are usually light white or slightly pale green circles.

Wider or obvious, relatively fresh.

Three touch feelings

It can be judged by touching the feel. It can be restored with moderate soft and hard and slightly touching surfaces, indicating that the water tissue of the eggplant pulp is better and relatively fresh.

In summary, the nutritional value of different colors of eggplant is not much different. Under normal circumstances, eating eggplant will not be poisoned.

Author: Zhang Zhaomin, Master of Food Science, Senior Engineer

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Source: Science Popularization China New Media

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