Eggplants
Eggplants (Solanum melongena) aka: aubergine, brinjal, garden egg, pea aubergine, baitegene, and guinea squash, are long tube shaped vegetables with white or purple skin, white inner flesh, small edible seeds in the center, and a green cap of leaves.
Health benefits of Eggplants
- Increased Protection from Bacterial and Viral Infections
- Increased Immune Function
- Reduced Cancer Risk
- Reduced Risk of Colon Cancer
- Protection Against Heart Disease
- Regulation of Blood Sugar and Insulin Dependence
- Slowing the progression of AIDS
- Slowing Aging
- DNA Repair and Protection
- Protection Against Dementia
- Alleviation of Cardiovascular Disease
- Alleviation of Hypertension (High Blood Pressure)
- Promoted Eye Health
- Alzheimer's Protection
- Osteoporosis Protection
- Stroke Prevention
- Reduced Risk of Type II Diabetes
- Reduced Frequency of Migraine Headaches
- Alleviation of Premenstrual Syndrome (PMS)
- Antioxidant Protection
- Prevention of Epileptic Seizures
- Alleviation of the Common Cold
- Prevention of Alopecia (Spot Baldness)
- Alleviation of Inflammation
Some of these health benefits come from nutrients concentrated in this food, and may not be effects of the food itself.
How to choose Eggplants
Look for a vibrantly colored eggplant, a dull color indicates an eggplant that was picked too late and hence will have a bitter flavor. The green cap at the top is a good indicator of freshness. If the cap is on flush, the eggplant is fresh, if it has started to peel back then the eggplant was likely picked days ago and is not ideal.
Climate and origin
Eggplants originated in India and are one of the oldest cultivated vegetables. Eggplants are hardy and can grow in tropical or temperate climates. (Zones 4-11 in the U.S.)
Taste
Eggplants are rarely eaten raw, and are often cooked stewed, fried, or grilled. Cooked eggplants have a light taste with a mushy texture.
Substitutes with more vitamins
Summer Squash, Zucchini
Miscellaneous information
Eggplants are one of the most popular and most cultivated vegetables in the world with over 30 million metric tons grown each year.
Similar tasting produce
Summer Squash, Zucchini
Nutrition facts
| Nutrition Facts | |||
|---|---|---|---|
| Serving Size | |||
| 100 grams (100g) | |||
| Calories | 35 | ||
| % Daily Value * | |||
| Total Fat 0.23g | 0% | ||
| Saturated Fat 0.04g | 0% | ||
| Trans Fat 0g | |||
| Cholesterol 0mg | 0% | ||
| Sodium 1mg | 0% | ||
| Total Carbohydrate 8.7g | 3% | ||
| Dietary Fiber 2.5g | 9% | ||
| Total Sugars 3.2g | 6% | ||
| Includes --g Added Sugars | --% | ||
| Protein 0.83g | 2% | ||
| Vitamin C 1.3mg | 1% | ||
| Vitamin D 0mcg | 0% | ||
| Iron 0.25mg | 1% | ||
| Calcium 6mg | 0% | ||
| Potassium 123mg | 3% | ||
| Phosphorus 15mg | 1% | ||
| *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |||