Is it better to peel eggplants or not

Whether to peel eggplants depends on the cooking method and nutritional requirements. Retaining the outer skin can provide more dietary fiber and anthocyanins, resulting in a smoother texture and reduced digestive burden for some people.

Eggplant outer skin is rich in dietary fiber and antioxidants such as anthocyanins, especially the purple black outer skin has a higher content of anthocyanins, which helps to eliminate free radicals and promote intestinal peristalsis. When cooking with skin, it is recommended to soak in salt water to remove surface pesticide residues, which is suitable for cooking methods such as steaming or baking that preserve the intact form. But the epidermis may have a slight astringency, and cellulose may cause bloating in people who are sensitive to the gastrointestinal tract. After peeling, the flesh of eggplants is soft and easy to taste, suitable for braised or stewed dishes that require delicate texture. Peeling eggplants may result in the loss of some nutrients, but water-soluble components such as potassium and vitamin B are still retained in the flesh. Peeling during high-temperature frying can reduce oil absorption, but it is necessary to control the oil temperature to avoid excessive nutrient damage. In special circumstances such as infants and young children with complementary foods or those with weak digestive function, peeling is more conducive to nutrient absorption.

It is recommended to choose eggplants flexibly according to their constitution and cooking methods for daily consumption. When keeping the outer skin, pay attention to thorough cleaning. For those who are sensitive to digestion, they can be peeled and steamed. Pairing with ingredients rich in vitamin C, such as green peppers or tomatoes, can increase the absorption rate of iron. Avoid prolonged soaking or high-temperature frying to maximize the retention of nutrients. If there is an allergic reaction such as itching on the skin after consumption, stop eating and check if it is due to solanine intolerance.