Benefits of Aubergine (Eggplant)

Eggplant also known as aubergines have so many health benefits, and they are used in making many kinds of dishes. Eggplants are fruits, technically but often considered as vegetables. As vegetables, only few come in such shapes with wide variety in sizes and colors. They are elongated like bananas, oval and round in shape or size, some as small as eggs or large as melons.

Eggplants originated from India and then introduced to Europe by the Arabs. Throughout the entire universe today, they are raised in hot regions. Eggplants come in some skin color as purple, green, reddish, yellow and white but there is one thing in common; the flesh and seeds are whitish. Eggplants produce a unique texture and nice flavor to recipes and have many health benefits.

Botanically, the flesh of the eggplant is a fruit and contains a significant amount of carbohydrates, small amount of proteins and no fat virtually. Vitamins and minerals are present but in small amount. The following are the most notable of all the vitamins and minerals the eggplant contains:-

• Sulfur
• Iron
• Potassium
• Vitamins B and C

 

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Eggplant Composition  

A 100 g raw portion (edible part) contains the following composition:-

• Protein = 1.02 g
• Energy = 26.0 kcal = 107 kj
• Fiber = 2.50 g
• Vitamin A = 8.00 μg RE
• Vitamins B₁ and B₂ = 0.052 mg and 0.034 mg respectively
• Niacin = 0.748 mg NE
• Vitamin B₆ = 0.084 MG
• Vitamin C = 1.70 mg
• Folate = 19.0 μg
• Vitamin E = 0.030 mg ∝-TE
• Phosphorus = 22.0 mg
• Calcium = 7.00 mg
• Magnesium = 14.0 mg
• Iron = 0.270 mg
• Potassium = 217 mg
• Zinc = 0.140 mg
• Saturated fat and Total fat = 0.034 g and 0.180 g respectively
• Cholesterol = Nil
• Vitamin B₁₂ = Nil
• Sodium = 3.00 mg

This information is based on percentage (%) daily value given by 100 g of eggplant. It is also based on a 2000 calorie diet.

Percentage (%) Composition of the Eggplant

The eggplant has the following percentage composition:-

• Fiber = 2.50%
• Carbohydrates = 3.57%
• Minerals = 0.710%
• Fat = 0.180%
• Protein = 1.02%
• Water = 92.0%

Some Properties of the Eggplant (Benefits)

1. Eggplants are diuretic: Because they are diuretic, they cause increase in urine output. This property stimulates the filtering capacity of the kidneys. For those suffering from kidney stones, edema (i.e. fluid retention), cardiovascular disease and hypertension, it is highly recommended to consume. This is another benefit of eggplant.
2. Eggplants serve as digestive tonic: This enables them carry out biliary function, mildly bringing about biliary discharge and even pancreatic juice production. It is also good for those suffering from biliary dyspepsia and slow digestion.
3. They are laxative: They carry out a gentle laxative property because of vegetable fiber content.
4. Eggplants prevent cancer: Talk about benefits of eggplant, studies and investigations carried out recently show that fruits from the family solanaceae like the eggplant and even tomato are quite rich in phytochemicals. These substances counters cancers formation.

The eggplant is known for its vibrant color. This is brought about by the presence of anthocyanin, this type of pigment contains some antioxidants properties. Studies have shown that eggplants may help bring down heart disease risks due to the presence of antioxidants they contain.

Eggplants are rich in fiber and help to keep one’s blood sugar in check. Absorption that seems slower controls blood sugar by keeping it steady and also stops spikes. With fiber, this can be achieved because by slowing digestion rate and sugar absorption in the body, blood sugar is lowered by fiber.

Therefore, eggplants are good to go as regards to current dietary recommendations aimed at controlling diabetes. These include diet rich in fiber, vegetables and whole grains.

According to Medical News Today, the presence of potassium, vitamin B₆ and vitamin C, fiber and antioxidants in eggplants keep the heart in good health.

According to Organicfatcs.nets, lack or deficiency in Iron as regards to overall health is not good and this can be very dangerous. Its consequences can be seen as anemia. Anemia comes with headaches, weakness, fatigue and depression. Therefore, consuming foods rich in iron will help fight anemia and eggplant is rich in iron. They are also rich in copper which is another red blood cells (RBCs) components.

The absence of these two minerals bring malfunction of the red blood cell in the body. Another benefit of the eggplant is that, it is a good source of folic acid which makes it essential and beneficial to pregnant women. Therefore, it is highly recommended for expecting mothers.

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Preparation and Use

1. Cooked: The best and healthiest way to prepare the eggplant is baked which has to be seasoned with garlic and oil. To get typical Catalan dish called escalivada, serve with peppers. It is also worthy to note that fried eggplant is the least digestible

Warning!

Eggplants must be eaten cooked or when completely ripe. This is because the eggplant contain a substance called solanine which is a toxic alkaloid and it causes digestive disturbances but with the heat produced when cooking it, this substance disappears.

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