About food. Eggplant

Ordinary products-vegetables, fruits, nuts, juices and berries – are not just our taste preferences. That's what makes us who we are. It also enriches and enriches the elements necessary for life. But what if we make changes to our usual diet? After all, each product is a storehouse of certain substances that affect the body. Our health, well-being and mood depend on what we eat. And the task of each of us is to learn this information and learn how to use it.

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Eggplant

Eggplant is a perennial herb. Also known as Barrigan or Blue. Homeland eggplant is tropical regions of India, where they grow in the wild. As an annual culture in Europe, eggplants are grown from the XIII-XV centuries.

The natural color of eggplant is purple. However, today there are many varieties of different colors and shades, starting with white, there are almost black, yellow and brown. As well as a variety of shapes and sizes, starting with the shape and size of the chicken egg, from cylindrical to pear-shaped and spherical. And the weight of berries (Yes, the fruit of eggplant - berry) ranges from 30 g to 2 kg. More or less similar in all varieties of eggplant only flesh: dense (or not too dense), with small seeds and a kind of taste. Raw eggplant is not used in food.

Calorific

The calorie content of raw eggplant is 24 kcal, it is a low-fat dietary product. Boiled eggplant without salt contains 33 kcal. The calorie content of braised eggplant is 189 kcal, so excessive consumption of eggplant in stewed form can lead to obesity.

Nutritional value in 100 grams:

Proteins, gr	Fat, gr	Carbohydrates, gr	Ash, gr	Water, gr	Calorific value, kcal
1.2	0.1	4.5	0.5	91	24

Eggplant contains dry matter, sugar, proteins, fats, potassium, calcium, magnesium, sodium, phosphorus, sulfur, bromine, chlorine, aluminum, iron, iodine, molybdenum, fluorine, cobalt, copper, zinc, a balanced complex of minerals and vitamins B1, B2, B6, B9, C, P, PP, D.

Nutritionists say that eggplant contains a lot of so-called ballast substances (fiber, pectin and others), which are practically not digested and absorbed, but contribute to the removal of excess cholesterol from the body. Moreover, the effect achieved in this case can be much higher than when taking special medicines.

Therefore, eggplant dishes prevent atherosclerosis, coronary heart disease, gallstones and other diseases in the development of which excess cholesterol is guilty. Copper, the amount of which in the eggplant is also significant, promotes hematopoiesis, so they are recommended for anemia and pregnant women. Eggplant has bactericidal properties.

Eggplant also has medicinal properties: it promotes stimulation of hematopoiesis in anemia, reduces cholesterol in the blood, thereby counteracting the development of atherosclerosis. It is recommended to use eggplant for diabetes and kidney diseases, is useful for elderly people, patients with cardiovascular diseases, especially with edema associated with the weakening of the heart, the presence of a large amount of potassium enhances the heart and promotes the removal of fluid from the body.

It is useful to use eggplant with gout, as they increase the excretion of uric acid salts in the urine.

Having a large number of organic acids, eggplant effectively used as health food in atherosclerosis, has a diuretic effect on organism and well stimulates the bowels. Soft, tender cellulose eggplant regulates the acid-alkaline balance. This greatly reduces the amount of cholesterol in the blood –in some cases up to 40%.

A specific bitter taste gives them a substance called "solanine M". At high concentrations, it is poisonous. But fear is not worth it: first, in eggplant it is very small. Secondly, it is easy to get rid of (and at the same time and bitterness): cut eggplant, spread on a platter and sprinkle with salt; after a while it will give juice, which can be washed off with cold water or squeeze hands. Will disappear bitterness and in is case, if eggplant boil in water or bake in the oven, and then, too, slightly overcome the.

The most useful, delicious, therapeutic those eggplants, which have blue-black peel, they are oblong, narrow, shiny, they have few seeds.

Eggplant dishes are very useful for those suffering from liver and kidney diseases. Eggplant contains a relatively large amount of copper and iron, which increases the level of hemoglobin in the blood and improves skin color. Eggplant should be included in the diet of children with anemia and pregnant women, as they contain a well-balanced complex of minerals and vitamins B1, B2, B6, B9, C, P, PP, D.

Due to the low content of carbohydrates eggplant is not very high in calories (24 kcal) and therefore good for the diet of people overweight and diabetics.

Eggplant juice has bactericidal properties and has long been used to accelerate the healing of wounds.

As such, eggplant has no harmful properties. But this does not mean that they are not at all. It is worth remembering that the use of overripe fruit is not recommended, because it contains alkaloid solanine. After poisoning with this substance, nausea, diarrhea, vomiting, intestinal colic sometimes shortness of breath.

In the case of poisoning, it is possible to neutralize the effect of the substance with milk or egg protein. To prevent solanine poisoning is possible with thermal processing of vegetable during cooking. Do not forget that the excess of any vitamins in the body will harm your health.