Eggplants

Eggplant Vegetable Vegetables Organic Food

Intro: Eggplant, also called Aubergine or Brinjal, is among the most frequently cultivated food plants in India and Sri Lanka.

History: First ever listed eggplant farming occurred in the 5th century B.C. in India and China. Nowadays, Italy, Turkey, Egypt, China and Japan are the biggest producers of eggplant.

Description: The domain of eggplant or aubergine is Solanum melongena. It’s usually called a part of nightshade plants which also include potatoes, tomatoes and sweet pepper. Various kinds of eggplant are developed around the world and each of these varieties are distinguished depending on the size, shape and colour of the fruit.

Nutritional Profile: Eggplant is a really good source of protein and dietary fiber. Other critical nutrients that exist in eggplant include potassium, manganese, copper and Vitamin B1. Additionally it is known to offer the body with Vitamin B6, folate, magnesium and niacin. Eggplant also contains good reservoirs of phytonutrients like nasunin and chlorogenic acid. 92 percent of the fruit is full of water.

Benefits: Phytonutrients present in eggplant can effectively neutralize the amount of free radicals and other toxins using their antioxidant property. Due to deficiency of cholesterol, eggplant may be utilised in treating hypercholesterolemia. Nasunin within the eggplant keeps the fats and other lipids within the brain cell membranes by becoming oxidized. Phenolic compounds such as chlorogenic acid present within eggplant are proven to possess antimutagenic, antimicrobial, antiviral and anti-LDL properties. Eggplant is also beneficial in improving cardiovascular health in the event of heart patients.

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