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What are the benefits of eggplants?

Eggplants are a familiar vegetable crop, a close relative of tomatoes and a variety of the nightshade family. The species origin of eggplants leaves an imprint on the beneficial and harmful properties of this food product. The well-known fact that nightshade is a fairly poisonous plant - its green fruits contain dangerous substances that do not allow this plant to be consumed green - also applies to eggplant fruits. Regardless of the fact that eggplant fruits have a very diverse color, which distinguishes one variety from another (for example, traditionally purple shades, brown, yellow and white), there is no green variety of eggplant. This allows you to understand at what stage of ripening the fruits of this plant are, and therefore allows you to avoid poisoning and other types of health disorders from eating this useful plant at the wrong stage of ripeness. Whatever color the eggplant varieties have, they are all dangerous to health when green.

But ripe eggplants are very useful food products of plant origin. As a food vegetable, eggplants contain proteins (more than 1%), fats (about 0.1%), carbohydrates (4.5%), mineral salts of trace elements Iron, Magnesium, Calcium, Potassium, Phosphorus (about 2%), ash (0.5%), fiber (1.2%), extractive substances (about 4%). Eggplants contain Carotene (0.02 mg), vitamins B1 and B2 (0.04 and 0.05 mg) PP (0.57 mg) per 3.5 ounces of product, but they are especially rich in vitamin C (14.2 mg).

Eggplants have a spicy taste, which is why not everyone likes to eat them. But this taste can be easily eliminated if you soak the peeled and cut eggplants in cold water for one and a half to two hours, and only then cook them. In addition, the bitterness disappears during heat treatment of the pulp of this vegetable, for example, during baking, steaming, frying, stewing and other types of heat treatment.

It is the pulp of eggplants that becomes an ideal food product for many gastrointestinal diseases, as it contains small seeds and fiber. The fibrous content of the eggplant fruit helps to normalize intestinal peristalsis, which is very important for many gastrointestinal diseases, as well as for a sedentary or sedentary lifestyle. Due to its composition and structure of the pulp, eggplants are useful as an anti-cholesterol food product, and they are also useful for diabetes of any type, inflammatory bowel diseases in the non-acute stage, chronic constipation, intestinal atony, heart and blood vessel diseases, liver and kidney diseases. Nutritionists recommend introducing heat-treated eggplants into dietary nutrition for obesity, diathesis, rheumatism, and tissue edema.

Due to its unique composition and sufficient density of the pulp, eggplants promote rapid evacuation of food from the gastrointestinal tract, which improves the health of all organs involved in the digestion process. In salt-free diets, it is recommended not to add salt to the pulp of eggplants, but to mix them with vegetables that do not require salting, for example, with tomatoes, vegetable peppers, carrots, sorrel leaves, cabbage (fresh and pickled), onions (greens and turnips), garlic (greens and cloves).

Eggplants prepared by stewing (with or without the skin) are very convenient to add to salads, side dishes and soups, and to make sandwiches and pates, vegetable caviar from the pulp).

Eggplants belong to the category of vegetables that are considered low-calorie. 3.5 ounces of the product contains 21 calories, which allows you to cook hearty and at the same time low-calorie dishes from Eggplants.