Eggplants are green and purple. Why do restaurants only use purple eggplants for cooking? Where do green eggplants lose?

Eggplant is a common vegetable in the daily diet. Because of its cheap price, easy storage and rich nutrition, it is very popular among people.

Its methods are more diverse, it can be cold, stir-fried, fried, etc. Different cooking methods give different flavors, no matter which cooking method is used, the vegetables made are oily and delicious, especially for meals, and the taste can be similar to meat. It is comparable, especially when it is just out of the pot, it is oily and fragrant, and you can eat two more bowls of rice.

Since we like to eat, we must know how to choose. When we go to the supermarket to buy vegetables, we often see green eggplants and purple eggplants. I don’t know what the difference is? So I don't know which one is better for a while, and I hesitate. Today, I have to figure out what the difference is. Once I understand it, it's easy to pick.

nutritional differences

Purple eggplant belongs to the category of purple vegetables, and purple vegetables contain high natural pigments "anthocyanins". The nutrition of these vegetables is several times higher than that of other vegetables. Eating more anthocyanins can protect eyesight, especially in the case of a lot of eyesight. of teenagers, eating more purple vegetables plays a good role in healthy growth

Women eat more purple eggplants, which can resist aging, beautify the skin, and make the skin more supple and elastic. Compared with green eggplants, purple is more suitable for the nutritional needs of the human body.

Differences in cooking taste

When you go to a restaurant to eat, you will find that the braised eggplant and braised eggplant are all purple eggplants, and few people use green eggplants for cooking.

Green eggplant has a lot of seeds and a lot of water content. The rapeseed falls off when cooking, and it looks unsightly when covered with eggplant. In addition, it is not suitable for taste. It is easy to become sticky when stir-frying at high temperature. It will naturally affect the taste. It is more suitable for cold cooking, stewing, and steamed eggplant with garlic. It tastes very good. Generally speaking, as long as the cooking method is selected correctly, any one is delicious.

Purple eggplant is more tough and is suitable for long-term high-temperature cooking. The same point between the two is that nutrients are easily lost. They should be washed first and then cut to avoid washing away the nutrients during rinsing.

Yield variance

Green eggplant is suitable for planting in spring, bears fruit in summer, is drought-tolerant, heat-resistant, grows fast, and has high yield, but it is only harvested once a year.

Purple eggplant is resistant to cold and freezing. It can not only be widely planted in spring, but also grow rapidly at room temperature in winter.