Eggplant - What It Is Useful And What It Is Harmful

Long known for its purple, glamorous charm, as well as its unique taste and texture, eggplants are available all year round, but remain in the best quality in August - October, when their season.

They also belong, like tomatoes and peppers, to the potato family. Although slightly different in appearance, each eggplant is easily recognizable by its purple colors, bitter taste and spongy texture.

Only 100 grams of this wonderful vegetable contain over 80 useful nutrients. Although in low concentrations, they compensate with a huge variety. In these 100 grams, according to the Approximate Daily Intake (RDA) of the World Health Organization are: fiber - 11% of RDA; manganese - 10%; molybdenum - 5%; potassium - 5%; foliates - 5%; vitamin K - 3%; tryptophan - 3%; vitamin C - 3%; magnesium - 3%; honey - 4%; calories - 1%;

As an addition to a rich palette of vitamins and minerals, eggplant also contains important phytonutrients that have proven antioxidant properties. Some of them are phenolic compounds, such as caffeic and chlorogenic acids, and others are flavonoids - mainly nasunin.

It nasuninat is subject to the most thorough research. It is an anthocyanin phytonutrient and is found mostly in its shell, and in smaller concentrations - in the underlying tissue layer. As an active antioxidant, it protects cell membranes from many damages. In laboratory studies, it has shown a strong ability to protect the cell walls of brain tissue , which have a variety of functions associated with the regulated intake and excretion of substances - nutrients and signals.

In addition to the brain, nasunin is also good for the circulatory system. It has been shown to lower blood cholesterol and its plaques in key areas such as the aorta. It also has a relaxing effect on the walls of blood vessels, improving blood circulation by significantly lowering blood pressure .

Nasunin also has functions in regulating iron metabolism in the body, normalizing immune function in allergic reactions and collagen synthesis .

In general, eggplants belong to a group of foods containing high amounts of oxalates . These compounds are of natural origin and almost all life forms possess them, but increasing their concentration in body fluids can cause crystallization of the substance and subsequent health problems. For this reason, people suffering from temporary or chronic diseases of the kidneys , liver or gallbladder should avoid this otherwise useful vegetable.

When choosing an eggplant, it should be thick, firm and not look light for its size. His skin should be smooth and shiny, and the color - green, white or purple - should be in one specific or in iridescent shades. A sharp contrast in color can be an indication of spoilage or the use of too many pesticides .

An important point for its optimal usefulness is its maturity. Immature aubergines are not so rich in useful vitamins and minerals. However, the check is very easy: when lightly pressed with the thumb on the surface of the vegetable, its tissue must quickly return to its original position. If a dent remains, it is either not mature enough or has begun to rot inside.