Eggplant preparation impacts blood lipid levels

Nutrition experts warn that the preparation method of eggplant can significantly impact blood lipid levels. While eggplant itself is low in calories, high in fiber, and contains much water, its porous texture makes it highly absorbent of oils. Consuming eggplant that has been fried, sautéed in heavy oil, or cooked in fatty sauces can lead to high energy and fat intake, which is a concern for middle-aged and elderly individuals managing cholesterol and triglycerides.

Associate Professor Nguyen Trong Hung from the National Institute of Nutrition recommends that individuals with blood lipid disorders prioritize diets rich in green vegetables, fiber, fish, and high-quality protein. To maintain health benefits, eggplant should be prepared through steaming, boiling, or grilling rather than frying or using heavy, fat-rich sauces.