Egg-Plant
Eggplants, also known as aubergines, belong to the nightshade family of plants and are used in many different dishes around the world.
Although often considered a vegetable, they’re technically a fruit, as they grow from a flowering plant and contain seeds.
There are many varieties that range in size and color. And while eggplants with a deep purple skin are most common, they can be red, green or even black
In addition to bringing a unique texture and mild flavor to recipes, eggplant brings a host of potential health benefits.
Description
Eggplant provides a good amount of fiber, vitamins and minerals in few calories.
Eggplants are high in anthocyanins, a pigment with antioxidant properties that can protect against cellular damage.
Some animal studies have found that eggplants may improve heart function and reduce LDL cholesterol and triglyceride levels, though human research is needed.
Eggplants are high in fiber and polyphenols, both of which may help reduce blood sugar levels.
Eggplant is high in fiber but low in calories, both of which can help promote weight loss. It can also be used in place of higher-calorie ingredients.
Eggplants contain solasodine rhamnosyl glycosides, which test-tube studies indicate may aid in cancer treatment. Eating more fruits and vegetables may also protect against some types of cancer.
Eggplant is a versatile ingredient that can be prepared and enjoyed in a variety of different ways.
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