Friday, June 23, 2017 by Jhoanna Robinson
Eggplants are delicious and tasty vegetables which are not only known for their versatility when it comes to how they are prepared and served, but also for their nutritional value. They are best eaten between August and October, when they are in season.
Eggplants, like tomatoes, potatoes, and bell peppers, all belong to the nightshade family of vegetables or Solanaceae.
Aside from being purple or black in color, eggplants are also available in orange, lavender, jade green, and yellow-white and vary in sizes that can range from a small tomato to a large zucchini.
The eggplant’s purple skin is rich in nasunin, an antioxidant that gives power to the brain by ensuring that the lipids in the brain cell membranes are in proper working order, leading to a boost in analytic thought and good memory. Aside from giving value to the brain, eggplants protect the heart as they contain anthocyanins, flavonoids that regulate blood pressure and aids against the risks of cardiovascular disease.
Nasunin also regulates the production of iron in the body. You would think that an abundant supply of iron is healthy for the body. However, an excess of iron can cause the production of free radicals that in turn can lead to increased risks of heart disease and cancer. Postmenopausal women are in danger of retaining iron and therefore accumulating too much of it in their bodies. With nasunin, excessive iron formation is halted. Nasunin also lessens the free radical damage in joints, lowering the risks of rheumatoid arthritis.
Eggplants contain chlorogenic acid, which is a good ally in your fight against certain cancers, bacteria, and viruses. Chlorogenic acid also prevents the accumulation of low-density lipoprotein (LDL) or bad cholesterol in the body.
Eggplants are excellent sources of fiber, another nutrient that is associated with protecting the heart and getting rid of bad cholesterol that can cause the blockage of arteries and veins and which can lead to atherosclerosis, heart attacks, and strokes. A cup of eggplant is equivalent to 10 percent of your body’s daily fiber requirement.
Other eggplant nutrients that are good at protecting the heart are potassium, vitamin C, and vitamin B6.
Eat eggplants to fight obesity problems. The fiber content in eggplants also prevent the release of ghrelin, the hormone which gives the body its hunger pangs.
Regular ingestion of eggplants improves brain and heart function. Eggplants also provide for the assurance of good bone structure and helps with the body’s metabolic processes.
Eggplants are perfect for Indian curry stir-fry dishes. Grilling or baking them also works. However, a quick word of advice: think twice before you fry an eggplant. Doing so can cause the eggplant to lose so many of its nutrients. Try some of these recipes to further give yourself a treat instead.
Eggplants have the phytochemicals nasunin and chlorogenic acid. Nasunin is good for regulating iron supply in the body, while chlorogenic acid prevents the accumulation of bad cholesterol.
Eggplants are excellent sources of fiber, which contributes to the body’s proper heart and metabolic function.
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