Reasons for eating less dried eggplant as much as possible

Dried eggplant should be consumed as little as possible, mainly due to nutrient loss and potential health risks caused by the production process. Dried eggplant may produce harmful substances such as acrylamide and nitrite during processing, and the high salt and high sugar seasoning method is not conducive to chronic disease patients controlling their condition. After dehydration and drying, eggplants lose a large amount of water-soluble vitamins such as vitamin C and B vitamins. Although dietary fiber is retained, the texture becomes harder, which may irritate the gastrointestinal mucosa. If the hygiene conditions are not up to standard during the traditional sun drying process, it is easy to breed mold contamination and produce carcinogens such as aflatoxin. High temperature frying of dried eggplants can significantly increase their fat content, and repeatedly used frying oil may also produce trans fatty acids. Some vendors add excessive nitrite to extend the shelf life, which may be converted into nitrosamines in stomach acid environment. Acrylamide formed during the pickling process has neurotoxicity, and long-term excessive intake may increase the risk of cell mutations. Commercial products often add a lot of salt and sugar, and patients with hypertension and diabetes are prone to blood pressure fluctuations or blood sugar increases after eating.

It is recommended to choose fresh eggplant as the main source of intake, as its active ingredients such as rutin and chlorogenic acid have antioxidant effects. If eating dried eggplant, prioritize non fried products, control the single intake within 50 grams, and pair with citrus fruits rich in vitamin C to block the formation of nitrosamines. People with weak gastrointestinal function, pregnant women, and chronic disease patients need to choose carefully. If they experience discomfort such as bloating and acid reflux, they should immediately stop eating.