Eggplant Health Benefits, Nutrition and Vegetable Facts

Health Benefits of Eating Eggplants

One of the most powerful health benefits of eggplants (other name: aubergines) is attributed to the chlorogenic acid compound, which has high antioxidant activity. This compound is good for eliminating free radicals and reducing LDL cholesterol in the body. Chlorogenic acid is also known to be an antimutagenic, which prevent the mutation of body cells into cancer cells.
The peel of aubergine is rich in the powerful phytonutrient and antioxidant known as Nasunin. This compound is useful to prevent angiogenesis to stop rapid growth of cancer cells.
Tryptophan, an essential amino acid found in eggplant helps heal gastric ulcer, as found out by First Department of Medicine, Germany in 2008.
Drinking eggplant water (the remaining water after boiling the eggplant) helps in weight loss as it is diuretic. However, it is only fluid and not fat loss.
On top of that, eggplant has no fat and contains very low calories; only 20 kcal in a cup. It is an excellent choice for a healthy diet for overall wellness of our body.
The vegetable contains high dietary fiber that is beneficial to treat constipation, colitis and hemorrhoids.
A cup of aubergines provides 5% of the RDA for vitamin B1 (thiamine), 4% of vitamin B6 (pyridoxine) and vitamin K, and 3% of vitamin B3 (niacin) and vitamin B9 (folic acid).

Facts about Eggplants

Eggplant (scientific name Solanum melongena) is originated from southern India and Sri Lanka. It belongs to the nightshade family, producing edible fruit that differs in size and color depending on the cultivar. Eggplant has many different names; the other two common names are aubergine and brinjal. Some other names include guinea squash, apple-of-love, baingan, gully bean, melanzana, pea apple, terong and susumber.

The American and European eggplant varieties are relatively large, reaching 12-25 cm in length and 6-9 cm in width. The color is deep purple and filled with very small seeds. Other varieties can be skinny and long or round and small. Apart from deep purple, it can be white, yellow, green, lavender as well as reddish purple.

Even though eggplants from different varieties vary a little in their taste and texture, they can be described as having a nice bitter flavour with spongy texture. The vegetable is used, mostly, as a complementary ingredient due to its nature of being able to balance the flavors of other more pronounced ingredients.

Eggplant Nutrition Facts and Calories

Nutrition Value of 1 cup (82 g) Raw Eggplant (Cubed)
Calories	20 kcal
Total Fat	0 g
Cholesterol	0 mg
Sodium	2 mg
Total Carbohydrates	5 g
Dietary Fiber	3 g
Sugars	2 g
Protein	1 g

Eggplant Recipe

Eggplant-Squash-Tomato Sauté Recipe

Serve: 8

Ingredients:

1 tablespoon olive oil; 1 large onion, chopped; 450 g yellow squash, halved and diced; 450 g eggplant, peeled and cubed; 450 g plum tomatoes, chopped; 14 teaspoons ground red pepper; 12 teaspoons minced garlic; 1 tablespoon fresh oregano, chopped; 1 teaspoon salt

Preparation:

Heat the oil, over medium-high heat, in a large skillet and sauté the onion for 4-5 minutes. Make sure it the onion is crisp-tender. Add the squash and eggplant. Cover with lid and cook, stirring from time to time, for 9-10 minutes. Make sure the eggplant is tender. Now, add in tomatoes together with remaining ingredients. Again, cover the lid back and continue to cook for 5 more minutes and serve warm.

Eggplant Side Effects