Summer residents who grow crops on their plots know about the benefits of this vegetable. And those who are just planning to plant them in the garden, but have heard little about the elements that make up eggplant, are lost in doubt. A detailed description will help you decide whether to grow it.
The nutritional value
Those who are interested in this question will be interested to know that 100 g of eggplant contains:
- 24 kcal;
- 91 g water;
- 4.2 g carbohydrates;
- 2.5 g dietary fiber;
- 1.2 g protein;
- 0.1 g fat;
- 0.5 g ash;
- 0.9 g starch;
- 0.2 g organic acids;
- 0.2 g mono-disaccharides.
The presence of a small amount of fat makes the product indispensable for dietary nutrition. And the carbohydrate content puts it on par with meat and fish. That is, it turns out that by eating eggplants, a person replenishes his supply of proteins, fats and carbohydrates, but does not gain weight. Since these substances are of plant origin.
Chemical composition of eggplants
The fruit of culture is no less rich in this regard. Many people know about its beneficial properties. But not everyone likes this specific vegetable. Its chemical composition includes a set of microelements, vitamins, macroelements and other substances.
100 g of eggplant contains the following vitamin composition:
- 18.5 mcg folic acid, or vitamin B9;
- 3 mcg thiamine, vitamin B1;
- 5 mg vitamin C;
- 0.1 mg vitamin E;
- 0.2 mg pyridoxine, vitamin B6;
- 0.8 mg niacin equivalent or vitamin PP;
- 0.02 mg beta-carotene;
- 0.005 mg riboflavin, vitamin B2.
In addition to these substances, the vegetable contains micro- and macroelements:
- 135 mcg copper;
- 14 mcg each of aluminum, fluorine, cobalt, boron and molybdenum;
- 0.2 mcg iodine;
- 0.21 µg manganese;
- 0.29 mg zinc;
- 0.4 mg iron;
- 238 mg potassium;
- 47 mg chlorine;
- 34 mg phosphorus;
- 15 mg calcium;
- 15 mg sulfur;
- 6 mg sodium.
The parts of the fruit contain different amounts of useful substances, but if consumed together, a person will receive a full complex of vitamins.
Eggplant skin contains:
- copper;
- zinc;
- sulfur;
- serine;
- molybdenum;
- lysine;
- sucrose;
- thiamine;
- riboflavin;
- cysteine;
- niacin;
- alimentary fiber;
- aspartic acid and other substances.
There is no need to consume the peel separately; together with the pulp and seeds it will provide even more benefits.
Useful properties of eggplant
In the East, the fruits of this crop were considered “vegetables of longevity.”Scientists have now proven the positive effects of eating eggplant.
What properties does the product have:
- improvement of cardiovascular activity;
- normalization of salt balance;
- beneficial effect on the functioning of the liver, kidneys, and gastrointestinal tract;
- relief of constipation;
- nasunin prevents damage to membrane cells, normalizes iron levels in the blood;
- prevention of cancer development;
- lowering blood cholesterol;
- removing excess fluid from the body;
- normalization of pressure;
- decreased shortness of breath;
- improvement of metabolism;
- help for those who quit smoking.
Indicated for use when:
- atherosclerosis;
- obesity;
- gout;
- metabolic disorders and other diseases.
It's hard to overestimate benefits of eating eggplant for food. They are not prohibited for use in diabetes mellitus. The beneficial effects for the human body are invaluable. But we must not forget that not everyone can use it.
What is important to know about cooking eggplants
There are many ways to prepare this vegetable. The culture is consumed in the following variations:
- steamed;
- fry;
- stew;
- canned;
- make fresh juice.
The juice from this vegetable should be consumed with caution. It can cause harm to the body, in particular the gastrointestinal tract. Therefore, its use is possible strictly under the supervision of a doctor.
The peculiarity of the culture is that eggplants are very similar in taste to mushrooms. Housewives often cook them together.
There are crop varieties whose fruits are bitter. This is an integral part of the taste characteristics. There are ways to get rid of this feature. For this it is enough:
- Remove the skin in advance, before starting to prepare the dish or preparation.
- The cooked fruits are briefly immersed in cold water. Afterwards, squeeze out the liquid well.
- If you add carrots or potatoes to the dish during cooking, they will take away the bitterness from the eggplant.
- Fresh vegetables are cut, sprinkled with salt and allowed to stand for a while, then the resulting liquid is squeezed out and the preparation is washed with water.
- Soak in water for 2-4 hours.
- Blanch the slices for 1-2 minutes.
For any cooking method, choose slightly unripe fruits; they have less bitterness, are tastier and are not hazardous to health.
To freeze the vegetable, cut it randomly, collect excess liquid using a paper napkin and put it in the freezer. In this form, the fruits can be stored for 5-6 months without loss of taste and beneficial properties.
Do not defrost before use. This will help preserve nutrients.
Dry eggplants in a well-ventilated area, but not in direct sunlight. There is another option to dry the vegetable; to do this, place it in the oven or a special fruit dryer.
For dietary use, it is recommended to remove the skin. When frying, the vegetable absorbs fat strongly. Therefore, steaming or baking will be healthier.
The fruits of the crop are combined with almost all vegetables, as well as mushrooms, meat and nuts.
Eggplant contraindications
Eating this product is both beneficial and harmful. The peculiarity of the fruits of the crop is that they contain large amounts of corned beef, which can poison a person. Its content is especially high in overripe fruits, which absolutely cannot be used as food.
People with individual intolerance to the product may suffer from an allergic reaction.
Eggplants are contraindicated:
- Children under 3 years old.
- People suffering from stomach and intestinal diseases.
- People suffering from iron deficiency. The vegetable actively removes iron from the body.
- People who have kidney disease. Since crystallization of oxalic acid occurs in the kidneys.
You should use this vegetable with caution if at least one of these points is noticed.
The composition of eggplant is diverse, and its benefits are undeniable. By consuming the fruits daily, people get rid of many ailments.
