Eggplant must not eat this way, the darker the color is more susceptible to poisoning?

Eggplant is a very common vegetable. Especially every summer, it is the love of many people. Eggplant taste delicious, rich in nutrition, many kinds. Depending on the shape of its fruit, it can be divided into round eggplant, egg aubergine and long eggplant. Even the color is distinguished, mostly purple, green common, occasionally white. Recently, a “eggplant must not eat this way, will be poisoned” news caused concern.

Eggplant must not eat this way, the darker the color is more susceptible to poisoning?

What’s the difference between different colors of eggplant? Is eating eggplant really poisoned? It’s clear today…

What’s the difference between different colors of eggplant?

The eggplants currently available in supermarkets or farmers’ markets are mostly purple, dark purple or purple-black, with occasional green and white colors.

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

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

Starting with the pigment, the main ingredients for eggplant skin color are chlorophyll and anthocyanins, mainly anthocyanins.

Eggplant in the maturation process, chlorophyll continuously degrade, anthocyanins in the synthesis of some of its gene regulation under the continuous generation, and anthocyanins are mainly distributed in the eggplant epidermis cells in the liquid bubble, with the variety and concentration of anthocyanins, resulting in the peel from orange to purple black color transition.

In contrast, green or white aubergines lack the genes that partially synthesize anthocyanins.

In addition, the synthesis and accumulation of anthocyanins during the ripening process will also be affected by the effects of light, plant hormones and other factors.

Some eggplants are not spacing properly due to planting, affecting the lighting during maturation, resulting in uneven coloring.

Therefore, the different colors of eggplant although there are some differences in the epithelial anthocyanins, but considering the content of anthocyanins, and the skin accounted for the weight of the whole fruit is low.

Overall, the nutritional value of different colors of eggplant sinus is not much different.

Does the eggplant need to be peeled?

Many people eat eggplant, habitually remove the skin, in fact, it is not necessary.

Regarding peeling, many people consider that the anthocyanins in the eggplant skin combine with iron in the diet, thus affecting the absorption of iron by the body.

Eggplant must not eat this way, the darker the color is more susceptible to poisoning?

The iron that our body directly absorbs is mainly dictroiron, and studies have shown that anthocyanins (broadly belong to plant polyphenols) can effectively protect the self-oxidation of iron, so it is not deliberately depeeled.

In addition, the aubergine skin contains valuable nutrients such as vitamin E and reed.

Therefore, in addition to the taste of eggplant skin is not suitable, there is no need to peel, the nutritional value of the skined eggplant is relatively higher.

There is also a saying on the Internet, the darker the color, the more “toxic substances” containing, more likely to be poisoned, that is really so?

Too much aubergine to eat will be poisoned?

First of all, the eggplant does contain a toxic substance, the dragon sunflower.

Longkwain is a class of glycoside alkaloids, including aubergine and caruloma, which are widely found in aubergines such as eggplants, tomatoes and potatoes (potatoes).

Plants produce tyrannosin mainly to resist the invasion of outside microorganisms and animals, so it has a certain toxicity to humans.

For eggplants, aubergine is mainly found in the pulp of eggplants, but it is not high.

The darker the eggplant, the higher the aubergine content?

The content of aubergine in eggplant is mainly related to the physiological metabolism of eggplant, there is no absolute meaning of the high and low, relatively speaking, the light-colored eggplant is lower, and the variety of eggplant is also related.

Some scholars have studied the content of aubergine in different varieties of eggplant, and the results show that the average content of 100 grams of dried fruit of purple eggplant is about 61 mg (about 19 mg of green eggplant), while the moisture content of eggplant according to the Chinese Food Ingredients Table (version 6) is about 93.4%.

In other words, 100 grams of purple eggplant actually has only about 4 milligrams of aubergine.

In addition, aubergine is prone to degradation or hydrolysis in high temperatures and acidic environments, while the general oil temperature is higher during daily cooking 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 intake of aubergine (e.g. 25 mg), you need to eat about a pound of eggplant, and given the loss of aubergine during cooking, there is usually no safety risk when eating eggplant under normal circumstances.

So don’t worry too much.

How to buy eggplant?

A look at the color.

Looking at the appearance and color, the brightly colored, shiny eggplants are usually relatively fresh.

Look at the fruit connection.

You can look at the part of the eggplant sliver (end) and the fruit, usually with light white or a light circle with a slightly pale green belt.

Relatively wide or obvious, relatively fresh.

Three touch the feeling.

Can be judged by touching the feel, soft and hard moderate, slightly touch surface can be restored, indicating that the eggplant pulp tissue moisture is better, relatively fresh.

In summary, the nutritional value of different colors of eggplant, in fact, is not much different. Under normal circumstances, eating eggplant will not be poisoned, do not panic, should eat also have to eat.