Eggplants are used as ingredients in countless recipes worldwide. Officially they belong to the family of fruits, and they have many varieties according to their size and color. Although most people only know the purple version, eggplants can be red, green, or even black.
In addition to being used in many recipes, eggplants are a real vitamin bomb, and they have many beneficial properties.
Rich in nutrients
Even a small amount of eggplants contain a lot of of vitamins, minerals and fibers, essential for the healthy functioning of the body.
There are only 27 calories (113 kJ) in a hundred grams of eggplants. The same amount contains 1.3 grams of protein, 0.2 grams of fat, 4.8 grams of carbohydrates, 2.58 grams of dietary fiber, vitamin C, folic acid, niacin and patotenic acid. Eggplants are also a major source of potassium, phosphorus, magnesium and calcium.
Full of antioxidants
Antioxidants protect the body from damage caused by free radicals. Concurrent studies have suggested that antioxidants can help prevent many chronic illnesses, such as cardiovascular disorders and cancer.
Eggplants are extremely rich in anthocyanins, a water-soluble color group that is responsible for the vibrant color of the fruit and also protects it very effectively from the negative effects of free radicals.
Experts have experimented with new plants without genetic modification.
Reduces the risk of myocardial infarction
In a study, rabbits with high cholesterol were given ten milliliter eggplants a week for a week. The results showed a lower cholesterol and triglyceride level than previously measured, thus reducing the risk of myocardial infarction.
In another research they fed animals with raw or grilled aubergines for thirty days. Consumption of fruit has strengthened heart function in both forms even after a month.
Although the results are encouraging, it is important to note that the studies that have been made so far only apply to animals and further work is needed to accurately determine the effects of aubergine on the human heart.
Help restore blood sugar level
The fiber content of eggplants is very high, which is important because fibers slow down the digestion rate and sugar absorption in the body.
It has been shown that polyphenol found in eggplants also reduces sugar absorption while increasing insulin secretion, ie regulating blood glucose levels. This is why eggplants should be
one of the basic components in a diet for persons suffering from diabetes.
Help with weight loss
Bevause of the high amount of fiber and the low calorie content eggplants can be used in any weight loss diet.
Eggplants also contain several compounds that help fight cancer cells.
Animal test have proven that certain glycosides found in eggplants can destroy cancer cells and prevent the remission of the disease.
Although research on this subject is quite limited, these glycosides can be particularly effective against skin cancer when applied directly to the skin.