The eggplant, known as aubergine in France and England, is thought of as a vegetable but is actually a berry of the nightshade (Solanaceae) plant. It is native to the Indian Subcontinent. Here are 8 health benefits of eggplant:
Antioxidant Activity
Eggplant contains several phytonutrients with good antioxidant activity: caffeic, chlorogenic acid and the flavonoid, nasunin. Nasunin is a powerful antioxidant that has been proven to fight free radical activity in the body. Animal studies have found that nasunin protects lipids (fats) in brain cell membranes. Chlorogenic acid is also considered a potent antioxidant with many proven benefits.
Heart Health
Animal studies show that eggplant may help lower overall cholesterol in the body and help to improve blood flow. The antioxidant compounds in eggplant help to prevent oxidative stress to the cardiovascular system and thus reduce the risk of heart attack and heart disease. Eggplant is also a good source of fiber, which is needed to maintain good cardiovascular health.
Brain Health
Eggplant contains nasunin, an antioxidant anthocyanin, which may help to promote healthy brain function. Nasunin protects brain fats through scavenging free radicals that target brain lipids.
Fiber
One cup of eggplant contains about 8% the DV of dietary fiber. Fiber can aid in digestion and weight loss. It helps to balance the metabolism. The fiber in eggplant helps to reduce cholesterol and relax blood vessels, which suggests it may play a productive role in maintaining good heart health.
High In B Vitamins
Eggplant is rich in vitamins B1, B3 and B6. B vitamins play an essential role in the proper function of the central nervous system, energy production, hormone balance and healthy liver function. They are also believed to help balance blood sugar and reduce cholesterol.
Weight Loss
Maintaining the proper DV of fiber and B vitamins can be a great way to contribute to healthy weight loss. Fiber promotes a healthy, active metabolism and B vitamins can help the body to process fat. Eggplant is also rich with nutrients while offering very few calories (only 19 per cup), which makes it a great addition to an active, effective weight loss program.
Bone Health
Eggplant contains many of the minerals needed to maintain strong, healthy bones: manganese, potassium, magnesium and copper.
Cancer Prevention
Many doctors and scientists believe that a compound in eggplant can effectively treat certain types of skin cancer. The phytochemical, known as BEC5, is believed to kill cancer cells without harming healthy cells. BEC5 cream is purported to have worked in thousands of cases, mainly in Australia and England with a success rate of nearly 100% when used for 12 weeks. Of Course, the FDA has not approved its use in the U.S.
Fun Facts about Eggplant
Eggplant doesn’t need salting
Most modern varieties have the bitterness bred out of them so salting is no longer necessary to get rid of bitterness.
Eggplant loves olive oil
Eggplant grilled without oil, is an entirely different beast to the same vegetable fried in olive oil. The grilled version never develops the wonderful silky texture that only olive oil can bring. So if you are going to cook eggplant, be generous with the olive oil.
Eggplant dislike the fridge.
Room temperature is best like tomatoes.
Eggplant loves the Warmth
While they are pretty much available year round, eggplant are in peak season from late spring to early autumn.
Bigger isn’t Usually better
As a general rule for most fruits and vegetables, medium sized are usually best. Eggplant that are smooth, shiny and heavy for their size are most likely to be the freshest and have the least seeds. If it is wrinkled, then it is getting older.
Eggplant shouldn’t be eaten raw
It just tastes better cooked anyway. They contain the toxin solamine which can cause gastro-intestinal problems among other things. ♥ Also, the skin may take a little longer to cook but it is worth as a large amount of nutrients is in the skin. ♥
Here is a great recipe for Babaganoush
1 medium eggplant
2 cloves garlic, peeled & crushed
2 tablespoons homemade tahini (soaked organic sesame seeds and blended into paste)
2 tablespoons lemon juice
1. Cut eggplant in half (long) Bake at 335 for 12-15 or until tender.
2. Place in a bowl and allow to cool.
3. Scoop out the soft flesh.
4. Chop the flesh until it is slightly chunky. Place in a clean bowl.
5. Stir in crushed garlic, tahini, and lemon. Add seasoning as preferred. Best served warm or at room temp. ♥ Enjoy ♥
Below is a Soup I made today 1/27/16 with some
Diced Eggplant (skin on for more nutrients)
Eggplant doesn’t need salting
Most modern varieties have the bitterness bred out of them so salting is no longer necessary to get rid of bitterness.
Eggplant loves olive oil
Eggplant grilled without oil, is an entirely different beast to the same vegetable fried in olive oil. The grilled version never develops the wonderful silky texture that only olive oil can bring. So if you are going to cook eggplant, be generous with the olive oil.
Eggplant dislike the fridge.
Room temperature is best like tomatoes.
Eggplant loves the Warmth
While they are pretty much available year round, eggplant are in peak season from late spring to early autumn.
Bigger isn’t Usually better
As a general rule for most fruits and vegetables, medium sized are usually best. Eggplant that are smooth, shiny and heavy for their size are most likely to be the freshest and have the least seeds. If it is wrinkled, then it is getting older.
Eggplant shouldn’t be eaten raw
It just tastes better cooked anyway. They contain the toxin solamine which can cause gastro-intestinal problems among other things. ♥ Also, the skin may take a little longer to cook but it is worth as a large amount of nutrients is in the skin. ♥
Here is a great recipe for Babaganoush
1 medium eggplant
2 cloves garlic, peeled & crushed
2 tablespoons homemade tahini (soaked organic sesame seeds and blended into paste)
2 tablespoons lemon juice
1. Cut eggplant in half (long) Bake at 335 for 12-15 or until tender.
2. Place in a bowl and allow to cool.
3. Scoop out the soft flesh.
4. Chop the flesh until it is slightly chunky. Place in a clean bowl.
5. Stir in crushed garlic, tahini, and lemon. Add seasoning as preferred. Best served warm or at room temp. ♥ Enjoy ♥
Below is a Soup I made today 1/27/16 with some
Diced Eggplant (skin on for more nutrients)
