Eggplants are native to India where they are grown since ancient times, we will know their benefits and properties.
What is eggplants?
The eggplants (Solanum melongena) are vegetables, from the Solanaceae family that came to the peninsula from the hands of the Arabs and from here spread throughout Europe.
At first they were not very accepted since it was believed that they were toxic and that those who consumed them could go crazy, obviously this is not so but it is true that eggplants contain alkaloids that are toxic so we should always eat them stewed.
Fortunately that perception changed to that it is a vegetable with a great nutritional value and today, thanks to the greenhouses, we can enjoy it throughout the year.
The healthiest way to cook eggplants is roasted in the oven and we can combine it with other vegetables, for example red pepper or onion. It is also delicious fried but not highly recommended if we have one extra kilos.
Eggplant varieties are classified by the shape and color of their fruits.
They can be round, oval or long and dark purple, striped, marbled and even light in color.
Let’s look at some of the properties of eggplants:
- Due to their high water content, eggplants are very diuretic; They will help us eliminate toxins.
- Eggplants have very little fat and few calories.
- They have a high fiber and vitamin C content.
- One of the properties of eggplants is that they are very easy to digest so their consumption is recommended in people who have digestive disorders.
- Eggplant consumption is also recommended for people suffering from insomnia.
- It is a stimulant for the liver and gallbladder.
- It is advisable to eat them if we have a little high cholesterol.
- Due to its high water content and its satiating effect, its consumption is convenient in slimming diets.
- Another of the properties of eggplants is that they are antioxidants so they help prevent cardiovascular and degenerative diseases.
- Its oil is used to relieve rheumatic pain and also, through massage, to activate circulation.
- In the form of poultice they are very good in cases of burns (especially sunburn).
- Some studies show that they inhibit the growth of cancer cells in the stomach thanks to their contribution of vitamin E.
Nutritional information per 100 gr. of raw eggplants
- Water 93%
- 4, 4% carbohydrates
- Fiber 2, 8%
- 1, 2% protein
- Lipids 0.2%
- Sodium 8 mg
- Potassium 218 mg
- Phosphorus 25 mg
- Calcium 11 mg
- 1 mg iron
- Vitamin A 3 mg
- Vitamin C 6 mg
- Vitamin B1 0.04 mg
- Vitamin B2 005 mg
Did you know…?
Formerly it was believed that eggplants produced bad breath, leprosy and even cancer.
Raw eggplants have a toxic alkaloid that can cause intestinal disorders and headaches, so you should always eat cooked.
If salt is added before cooking, they eliminate water and the bitter taste that characterizes them disappears.
The English call the eggplant eggplant plant, egg plant.