Health Benefits of Eating Eggplants
- One of the most powerful health benefits of eggplants (other name:
aubergines) is attributed to the chlorogenic acid compound, which
has high antioxidant activity. This compound is good for eliminating
free radicals and reducing LDL cholesterol in the body. Chlorogenic
acid is also known to be an antimutagenic, which prevent the
mutation of body cells into cancer cells.
- The peel of aubergine is rich in the powerful phytonutrient and
antioxidant known as Nasunin. This compound is useful to prevent
angiogenesis to stop rapid growth of cancer cells.
- Tryptophan, an essential amino acid found in eggplant helps heal
gastric ulcer, as found out by First Department of Medicine, Germany
in 2008.
- Drinking eggplant water (the remaining water after boiling the
eggplant) helps in weight loss as it is diuretic. However, it is
only fluid and not fat loss.
- On top of that, eggplant has no fat and contains very low calories;
only 20 kcal in a cup. It is an excellent choice for a healthy diet for
overall wellness of our body.
- The vegetable contains high dietary fiber that is beneficial to treat
constipation, colitis and hemorrhoids.
- A cup of aubergines provides 5% of the RDA for vitamin B1
(thiamine), 4% of vitamin B6 (pyridoxine) and vitamin K, and 3% of
vitamin B3 (niacin) and vitamin B9 (folic acid).
Facts about Eggplants
 Eggplant (scientific name Solanum melongena) is originated from
southern India and Sri Lanka. It belongs to the nightshade family,
producing edible fruit that differs in size and color depending on
the cultivar. Eggplant has many different names; the other two
common names are aubergine and brinjal. Some other names include
guinea squash, apple-of-love, baingan, gully bean, melanzana, pea
apple, terong and susumber.
The American and European eggplant
varieties are relatively large, reaching 12-25 cm in length and 6-9
cm in width. The color is deep purple and filled with very small
seeds. Other varieties can be skinny and long or round and small.
Apart from deep purple, it can be white, yellow, green, lavender as
well as reddish purple.
Eggplant Nutrition Facts and Calories
|
Nutrition Value of
1 cup (82 g) Raw Eggplant (Cubed) |
| Calories |
20 kcal |
| Total Fat |
0 g |
| Cholesterol |
0 mg
|
| Sodium |
2 mg |
| Total
Carbohydrates |
5 g |
| Dietary Fiber |
3 g |
| Sugars |
2 g |
| Protein |
1
g |
Eggplant Recipe
Eggplant-Squash-Tomato Sauté
Serve: 8
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 450 g yellow squash, halved and diced
- 450 g eggplant, peeled and cubed
- 450 g plum tomatoes, chopped
- 14 teaspoons ground red pepper
- 12 teaspoons minced garlic
- 1 tablespoon fresh oregano, chopped
- 1 teaspoon salt
Preparation:
- Heat the oil, over medium-high heat, in a large skillet and sauté
the onion for 4-5 minutes. Make sure it the onion is crisp-tender.
- Add the squash and eggplant. Cover with lid and cook, stirring from
time to time, for 9-10 minutes. Make sure the eggplant is tender.
- Now, add in tomatoes together with remaining ingredients. Again,
cover the lid back and continue to cook for 5 more minutes and serve
warm.
Eggplant Side Effects
Although eggplant is a good source of nutritional benefits, it is
high in uric acid. Therefore, people with arthritis or gout are
advised to avoid eggplant-based diet.
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