What's the difference between purple eggplant, flower eggplant and green eggplant? Can you be in the same dish at the same time?

Green eggplant, purple eggplant and flower eggplant are similar vegetables, but the varieties are different. Among similar vegetables, purple eggplant is more nutritious than other colors, and purple eggplant is more nutritious than green eggplant and contains more anthocyanins. Purple eggplant is strong, with thick skin, less water and good taste. Green eggplant is soft, contains a lot of water, does not absorb oil, and tastes refreshing. Different nutrition: Different varieties of purple eggplant are more nutritious than green eggplant. Purple eggplant jiaozi is rich in vitamin P, which can increase the resistance of microvascular wall.

Different anthocyanin content: Purple eggplant is a kind of purple fruit with pulp, and the anthocyanin content is richer. Green eggplant contains a unique pigment, so it is light green. Many people think it is immature and hardly eat it. Different water content and taste: purple eggplant has a wide planting range, long skin thickness and low water content. Green eggplant feels soft and contains a lot of water, which directly leads to different tastes. The taste is different: purple eggplant is rich in anthocyanins, with pulp and sesame-like particles. Stir-fried tastes soft, absorbs oil and tastes like meat. Green eggplant tastes worse than purple eggplant because of its high water content, but it does not absorb oil when fried and tastes refreshing. It should be possible to be on the same plate at the same time.