In the East, where eggplants come from, they are considered a vegetable of longevity. Despite its healing properties, this vegetable is valued by Oriental women for its ability to have a rejuvenating effect, improve skin color, smooth wrinkles and give skin elasticity.
Useful properties of eggplant
Like other vegetables, eggplants are not lacking in vitamins. They contain B vitamins, which have a good effect on the nervous system and relieve insomnia.
The amount of vitamin C in one eggplant is enough to prevent flu and colds. Eggplants also contain such macro and micro elements as potassium, phosphorus, iron, calcium, magnesium, copper, and manganese.
It should be noted that the eggplant peel contains a substance called Nazanin. This element of plant origin protects nerve cells and has strong antioxidant properties, so eggplant can be used as a prophylactic against cancer.
Eggplants will be useful for dieting because 100 grams of this vegetable contains only 23 kilocalories. Of course, fried eggplants don’t count, but boiled or baked eggplants can be safely consumed without worrying about your figure.
Moreover, due to their fiber content, eggplants speed up the digestion process, effectively break down fats, and lower blood cholesterol levels. In return, the body receives healthy unsaturated fatty acids.
It is better to buy young eggplants of an unsaturated dark purple color. A brown or gray-green color indicates that the vegetable is already overripe and will not be useful.
Eggplants also have medicinal properties and can improve our health.
Diseases for which eggplants will be especially useful:
- diabetes mellitus.
- coronary heart disease.
- liver and kidney disease.
- problems with blood vessels.
- diseases of the gastrointestinal tract.
- metabolic disorders.
- constant stress
Harmful properties of eggplant
Despite all the beneficial properties of eggplants, they can also be harmful. Whether eggplants are harmful or beneficial depends on the way they are cooked and the degree of maturity of the vegetable. Fried eggplants are not good for the body, because the fiber in them is broken down, and the flesh is saturated with toxins that are released from the oil during frying.
It is dangerous to eat overripe eggplants because they accumulate solanine, a toxic substance that can lead to poisoning (colic, diarrhea, vomiting, and cramps may occur). To avoid poisoning, it is recommended to cut eggplants into pieces and leave them in salt water for half an hour before cooking – this will also remove the bitterness inherent in some varieties of eggplant.
Eggplants should not be consumed by people suffering from gastritis, digestive disorders, and stomach ulcers. And those suffering from diabetes should not get carried away with eggplants because they are low in carbohydrates.