Emma Miller
The health benefits and harms of eggplant are well studied by scientists. Eggplant is one of the healthiest seasonal products of August, as well as an excellent ingredient for culinary masterpieces. For example, this vegetable is used to make a delicious snack “mother-in-law’s tongue”.
Useful properties of eggplants
There is only 25 kcal in 100 grams of eggplant – it’s the perfect product for anyone who is on a diet or worried about their extra weight. Even after frying it in oil, its caloric value will still be lower than most foods. The vegetable is rich in nicotinic acid – it’s easier to quit smoking when consuming it.
Eggplant is easy to digest, even if a person has digestive problems. Its fruits contain a large number of micronutrients useful for the heart, such as potassium, vitamins PP, groups B, and C, carotene, magnesium, and copper. Vegetables are useful for the prevention of atherosclerosis, anemia, and other heart diseases.
Eggplant is also rich in vitamin C, which is useful for colds. The purple color of the rind of the vegetable is given by anthocyanins, substances that improve memory, reduce the risk of stroke and normalize blood pressure. Potassium salts and melanogenic in their composition reduce blood cholesterol levels and improve cardiac myocardial function. “Blueberries are also good for kidney disease and gout.
How is eggplant harmful?
Eggplants can be harmful if they are sold out of season or near the road. Such vegetables may contain harmful substances. Overripe eggplants (they taste bitter) can contain the harmful substance solanine, so they should not be eaten. In general, however, this vegetable is safe for health.
Who shouldn’t eat eggplant?
Eggplant should not be eaten by people with diseases of the gastrointestinal tract, as well as with gastritis, ulcers, pancreatitis, colitis, and with diarrhea. This vegetable has a laxative effect, so you can not eat it with diarrhea. If you have diabetes, you should limit the use of eggplant, because it can lower blood sugar levels.
