Eggplant: composition, nutritional value, useful properties

Summer residents who grow crops on their plots know about the benefits of this vegetable. And those who are just going to plant them in the garden, but have heard little about the elements that make up the eggplant, are lost in doubt. A detailed description will help you decide whether to grow.

Nutritional value

Those who are interested in this question will be interested to know that 100 g of eggplant contains:

• 24 kcal;
• 91g water;
• 4.2g carbs;
• 2.5g dietary fiber;
• 1.2g protein;
• 0.1g fat;
• 0.5g ash;
• 0.9g starch;
• 0.2g organic acids;
• 0.2 g mono-disaccharides.

The presence of a small amount of fat makes the product indispensable for dietary nutrition. And the carbohydrate content puts it on par with meat and fish. That is, it turns out that by eating eggplant, a person replenishes the supply of proteins, fats and carbohydrates, but does not get fat. Since these substances are of vegetable origin.

Chemical composition of eggplant

The fruit of culture is no less rich in this regard. Many people know about its beneficial properties. But not everyone likes this specific vegetable. Its chemical composition includes a set of microelements, vitamins, macroelements and other substances.

100 g eggplant contains the following vitamin composition:

• 18.5 micrograms of folic acid, or vitamin B_9;
• 3 mcg of thiamine, vitamin B_1;
• 5mg Vitamin C;
• 0.1mg Vitamin E;
• 0.2 mg pyridoxine, vitamin B_6;
• 0.8 mg niacin equivalent or vitamin PP;
• 0.02 mg beta-carotene;
• 0.005mg riboflavin, vitamin B_2.

In addition to these substances, the vegetable contains micro and macro elements:

• 135 mcg copper;
• 14 µg each of aluminum, fluorine, cob alt, boron and molybdenum;
• 0.2 mcg iodine;
• 0.21 µg manganese;
• 0.29 mg zinc;
• 0.4 mg iron;
• 238 mg potassium;
• 47mg chlorine;
• 34 mg phosphorus;
• 15 mg calcium;
• 15 mg sulfur;
• 6 mg sodium.

The parts of the fruit contain different amounts of useful substances, if consumed all together, a person will get a full complex of vitamins.

Eggplant skin contains:

1. copper;
2. zinc;
3. sulfur;
4. serine;
5. molybdenum;
6. lysine;
7. sucrose;
8. thiamine;
9. riboflavin;
10. cysteine;
11. niacin;
12. dietary fiber;
13. aspartic acid and other substances.

There is no need to use the skin alone, together with the pulp and seeds, it will give even more benefits.

Useful properties of eggplant

In the East, the fruits of this culture were considered "vegetables of longevity." Scientists have now proven the positive effects of eating eggplant.

What properties does the product have:

• improved cardiovascular activity;
• normalization of s alt balance;
• beneficial effect on the functioning of the liver, kidneys, gastrointestinal tract;
• relieve constipation;
• nasunin prevents damage to membrane cells, normalizes the level of iron in the blood;
• cancer prevention;
• reducing blood cholesterol;
• removal of excess fluid from the body;
• normalization of pressure;
• reduction in breathlessness;
• improved metabolism;
• help those who quit smoking.

Indicated for use at:

• atherosclerosis;
• obese;
• gout;
• metabolic disorders and other diseases.

It is difficult to overestimate the benefits of eating eggplant. They are not prohibited for use in diabetes. The beneficial effects for the human body are invaluable. But do not forget that not everyone can use it.

What is important to know about cooking eggplant

There are many ways to cook this vegetable. The culture is used in the following variations:

• steamed;
• roast;
• put out;
• preserve;
• make fresh juice.

You should use the juice from this vegetable with caution. It can harm the body, in particular the gastrointestinal tract. Therefore, its use is possible strictly under the supervision of a doctor.

The peculiarity of the culture is that eggplants are very similar in taste to mushrooms. Often housewives cook them together.

There are varieties of crops that have bitter fruits. This is an integral part of the taste characteristics. There are ways to get rid of this feature. For this it is enough:

• Remove the skin in advance, before cooking or preparation.
• Cooked fruits are briefly dipped in cold water. After that, squeeze the liquid well.
• If you add carrots or potatoes to the dish during cooking, they will take away the bitterness from the eggplant.
• Fresh vegetables are cut, sprinkled with s alt and allowed to stand for a while, then the resulting liquid is squeezed out and the workpiece is washed with water.
• Soak in water for 2-4 hours.
• Sliced blanch for 1-2 min.

Slightly unripe fruits are chosen for any method of preparation, they have less bitterness, they are tastier and not dangerous to he alth.

For freezing, the vegetable is randomly cut, with the help of a paper towel, excess liquid is collected and put into the freezer. In this form, the fruits can be stored for 5-6 months without loss of taste characteristics and useful properties.

Do not defrost before use. This will help preserve the nutrients.

Dry eggplants in a well-ventilated area, but not in direct sunlight. There is another option, how to dry a vegetable, for this it is placed in an oven or a special dryer for fruits.

For dietary use, it is recommended to remove the skin. When frying, the vegetable absorbs fat very much. Therefore, steaming or baking is more beneficial.

The fruits of the culture are combined with almost all vegetables, as well as mushrooms, meat and nuts.

Eggplant contraindications

Eating this product is beneficial and harmful. The peculiarity of the fruits of the culture is that they accumulate in large quantities corned beef, which can poison a person. Its content is especially high in overripe fruits, which categorically cannot be used for food.

People with individual intolerance to the product may suffer from an allergic reaction.

Eggplants are contraindicated:

• Children under 3.
• People suffering from diseases of the stomach and intestines.
• People suffering from iron deficiency. The vegetable actively removes iron from the body.
• People with kidney disease. Since oxalic acid crystallizes in the kidneys.

You should use this vegetable with caution if at least one of these points is noticed.

The composition of eggplant is diverse, and its benefits are undeniable. By eating the fruits daily, people get rid of many ailments.

Recommended