The health benefits of eggplant are primarily that it is a very low calorie vegetable. Good news for weight watchers!
The plant grows quickly and bears many bright fruits. Each fruit has a smooth, glossy skin. Inside – light pulp with numerous small soft seeds. The fruits are usually harvested when they reach maturity, but not before full ripeness.
Benefit for health
Eggplants are very low in calories and fat, but rich in fiber. With 100 g of eggplant, only 24 calories enter the body, and about 9% of the daily fiber intake.
According to scientific research by the Institute of Biology in Brazil, eggplant is effective in treating high blood cholesterol levels.
Eggplants are high in many of the B vitamins we need, such as pantothenic acid (vitamin B5), pyridoxine (vitamin B6), thiamin (vitamin B1), and niacin (B3).
Eggplants are also a good source of minerals such as manganese, copper, iron and potassium. Manganese is used as a cofactor for the antioxidant enzyme superoxide dismutase. Potassium is an important intracellular electrolyte and helps counter hypertension.
The skin of an eggplant can be blue or purple, depending on the variety, and is high in antioxidants. Scientific studies have shown that these antioxidants are very important for maintaining health and protecting the body from cancer, aging, inflammatory and neurological diseases.
Preparation and serving
Wash eggplant thoroughly in cold water before using. Cut off the part of the fruit adjacent to the stem using a sharp knife. Sprinkle the cut pieces with salt or soak them in salt water to remove bitter substances. The entire fruit, including the skin and small seeds, is edible.
Spicy eggplant slices are used in various recipes. They are stewed, fried, baked and marinated.