Monday, March 30, 2009


Eggplant also called brinjal is a member of the nightshade family of vegetables like tomato and potato.

It is widely believed that eggplant got its name from early varieties that were white with an egg shaped appearance. Today, the most common eggplants have taken on a completely different appearance, with a pear shaped appearance and a glossy purple color. Overall, eggplant has become a very popular vegetable, especially for vegetarians, because it is very filling and has a meaty texture. It also has very few calories and virtually no fat.

Eggplant is high in fibre, low in fat and contains an array of nutrients, such as vitamin A and C, niacin and folic acid and the minerals iron, calcium, magnesium and potassium. The skin of the eggplant is rich in flavonoids and other antioxidants, which can help reduce the risk of heart disease and stroke. It's also packed with compounds called terpenes, which can help to lower cholesterol.

The health benefits of Eggplant:
1.The skin of eggplant contains a phytonutrient that helps protect the lipids (fats) in brain cell membranes.

2.Eggplant is a rich source of phenolic compounds an antioxidant that can help prevent cancer, cholesterol build-up and bacterial and viral infection.

3.Eggplant has a high fiber content which can prevent constipation, hemorrhoids, and colitis.

4.Eggplant is naturally low in calories and has no fat. A cup has only 38 calories.

5.Lowers cholesterol by preventing its absorption in the intestines.

6.Eggplant can help in cases of stomach ulcers

7.It can help in various nervous conditions.

8.Eggplant contains a large amount of water. It is good for balancing diets that are heavy in protein and starches.

1 comment:

Charles Roring said...

I enjoy eating eggplant especially if it is cooked with egg plus Indonesian seasonings. Thanks for your article