In their beneficial properties, eggplants are not inferior not only to solanaceous but also to many other vegetables, while having a rather short list of contraindications.
Today eggplants are available all year round, but their best time is during the season, from July-August to October. Eggplants belong to the family of Solanaceae, which also includes tomatoes, sweet peppers, and potatoes. They grow like tomatoes, hanging from the branches in bunches, have a pleasantly bitter taste and a spongy structure.
Eggplant Nutrient Content
|Nutrients||Amount of 82 g (1 tbsp. Cut pieces)||% of daily allowance|
|Folic acid||18,04 mcg||4,5|
|Vitamin K||2,87 mcg||13,6|
|Vitamin B6||0,07 mcg||3,5|
|Vitamin C||1,80 mg||3|
|Vitamin B3||0,53 mg||2,6|
Useful properties of eggplant in the service of health
What are eggplants useful for? Many vitamins and minerals, but especially a group of phytonutrients, including phenolic compounds (coffee and chlorogenic acid) and flavonoids (especially nasunin).
Eggplant – Brain Food
Actually, nasunin is the main calling card of eggplants. Nasunin is a powerful antioxidant that protects cell membranes from damage. Animal studies have found that nasunin protects lipids (fats) in the membranes of brain cells from the damaging effects of free radicals.
Eggplant phenolic compounds – oncological protectors
Chlorogenic acid, in particular, has antimutagenic (anti-cancer), as well as antimicrobial, antifungal, and anti-fungal properties that reduce bad cholesterol. In addition to chlorogenic acid, eggplants contain another 13 phenolic acids.
Eggplants have anti-cancer, anti-mutagenic and anti-cancer properties.
The highest and most beneficial for humans concentration of phenols is found in black eggplants, which are also popular in our market. In addition to their nutritional potential, their high content gives the eggplant the “same” bitter taste and brown pigment.
Useful properties of eggplant and cardiovascular diseases
Eggplants are among the cholesterol-lowering foods. High effectiveness showed eggplant juice, not only lowering the level of low-density lipoprotein but also relaxing vessels, which significantly improves blood flow. These effects are associated with both nasunin and eggplant phytonutrients.
Eggplant is a cholesterol-lowering product.
Nasunin, besides its antioxidant action, has the ability to regulate the iron content in the blood. Although iron is an essential nutrient for oxygen transport, normal immune function, and collagen synthesis, too much iron is not a good thing. Excess iron leads to a risk of cardiovascular diseases and cancer, and nasunin removes its excess. In addition, the antioxidant properties of nasunin are necessary for those people who suffer from rheumatoid arthritis.
This is not a tomato. This is such a decorative variety of eggplant.
Eggplant and oxalate. Eggplants belong to that small group of vegetables that contain oxalates. It is known that when there are too many oxalates in body fluids, they can crystallize and cause health problems. For this reason, people with pre-existing problems in the kidneys and gallbladder should not consume eggplants.
Eggplant and calcium. Laboratory studies have also shown that oxalates can interfere with calcium absorption. However, the ability of oxalates to reduce calcium is small, and if you have a healthy digestive system, you can be sure about this, getting only the benefits from eggplant.