Many people like to peel eggplant, but it is recommended not to peel it. Its value lies in the skin. Eggplant skin contains B vitamins, which can help the metabolism of vitamin C. Studies have found that eggplant skin has the strongest anti-cancer activity, and its efficacy even exceeds the anti-cancer drug interferon.

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Eggplant has high nutritional value and is rich in vitamins and minerals, especially potassium content is higher than banana. Eggplant is also rich in bioflavonoids, which has strong antioxidant capacity and helps to prevent diseases such as hypertension, coronary heart disease and arteriosclerosis, among which saponins can lower cholesterol.

The most content of these health care ingredients is the place where the colored skin and pulp are combined, so choose dark purple or black eggplant. Don't peel when cooking. High-temperature frying will lead to a lot of nutrient loss. It is best to steam and fry quickly, and be careful not to squeeze out water when steaming.

People's Network-Five kinds of foods with strong anticancer activity of eggplant skin are "pacesetters" of anticancer.