Eggplant contains many nutrients that the body needs, such as fat, protein, sugar, vitamins, calcium, phosphorus and so on.

Frequent consumption of eggplant can reduce cholesterol in the blood, increase the toughness of microvessels, and protect cardiovascular function. In an article in the United States magazine, "12 Methods for Cholesterol Reduction", edible eggplant was listed among the twelve methods. Therefore, in the elderly and cardiovascular patients, such as high blood pressure, coronary heart disease, scurvy, cerebral hemorrhage, arteriosclerosis and increased cholesterol, regular consumption of eggplant is beneficial to medical treatment.