Benefits of Eggplant
Benefits of Eggplant
1. Eggplant
The eggplant, also known as aubergine, garden egg, guinea squash, melongene and brinjal, is usually distinguishable by its signature egg like shape and vibrant purple color. When most people think of eggplant, this is the image that comes to mind. However, eggplants actually come in a variety of shapes and colors from small and oblong to long and skinny, from shades of purple to white and green.
2. Description
Eggplant, oraubergineas it is called in France, is a vegetable long prized for its beauty as well as its unique taste and texture. Eggplants belong to the plant family ofSolanaceae, also commonly known as nightshades, and are kin to the tomato, bell pepper and potato. Eggplants grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height.
3. History
The ancient ancestors of eggplant grew wild in India and were first cultivated in China in the 5th century B.C. Eggplant was introduced to Africa before the Middle Ages and then into Italy, the country with which it has long been associated, in the 14th century. It subsequently spread throughout Europe and the Middle East and, centuries later, was brought to the Western Hemisphere by European explorers. Today, Italy, Turkey, Egypt, China and Japan are the leading growers of eggplant.
4. Nutritional breakdown of eggplant
One cup of raw eggplant contains 20calories, 0.8 grams of protein, 4.82 grams ofcarbohydrate, 0.15 grams of fat and 2.5 grams of dietary fiber. A one cup serving meets 10% of daily fiber needs, 5% potassium, 3%vitaminC, 5% vitamin B 6, 1% iron and 2% magnesium. Eggplants also contain anthocyanins, compounds that belong to a class of naturally occurring phytochemicals known as flavonoids. Flavonoids are present in many plant foods and in addition to providing health benefits they also contribute to the distinguishable coloration of many fruits and vegetables. In this case, anthocyanins are water soluble pigments that give the eggplant their well known dark purple complexion.
5. Health benefits of consuming eggplant
Consuming fruits and vegetables of all kinds has long been associated with a reduced risk of many lifestyle related health conditions. Many studies have suggested that increasing consumption of plant foods like the eggplant decreases the risk ofobesityand overall mortality,diabetes,heart diseaseand promotes a healthy complexion and hair, increased energy and overall lower weight.

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  • SuperFood - Pomegranates

    The pomegranate is a fruit so unusual and delicious that it has attracted attention throughout history, having been cultivated throughout the Mediterranean since ancient times. Because Persephone ate pomegranate seeds while in the underworld, she was doomed to spend part of each year there, resulting in the origin of winter in Greek mythology. The ancient Egyptians used pomegranate for its medicinal powers, even including the fruit in their elaborate burials. It’s mentioned in the holy books of Judaism, Christianity, and Islam. Ayurvedic medicine uses all parts of the pomegranate—fruit, leaves, bark, and flowers. Pomegranate flowers, because of their astringent properties, were used in 19th-century English medicine to treat skin irritations, sore throats, and diarrhea.
    Pomegranate juice is high in potassium and a good source of vitamin C, vitamin B5 (pantothenic acid), and many polyphenols and antioxidants, some of them unique to this fruit. It has demonstrated potential in the laboratory, including in preliminary human trials, for reducing several risks related to oxidation and atherosclerosis that are involved in heart disease. As an antioxidant, it has a moderate ORAC of 2,860 units per 100 grams.
    The seed-juice sacs of a pomegranate, called “arils,” are a significant source of linolenic acid, which has shown some potential for combating insulin resistance.
    Pomegranate seed oil has also been effective against breast cancer cells in the lab.
    Nutritional Facts :
    One medium raw pomegranate provides 105 calories, 26.4 g carbohydrate, 1.5 g protein, 0.5 g fat, 0.9 g dietary fiber, 9 mg vitamin C, 9 mcg folic acid, 399 mg potassium, 5 mg sodium, 12 mg phosphorus, and 5 mg magnesium.
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