Are filled with vitamins, minerals and dietary fiber with the potential to reduce cholesterol and help control weight, eggplants are a great choice for salads, stews and more Ideas.
Together with tomatoes, potatoes and peppers, eggplant (Solanum melongena) belongs to the family of the plant of the moraines (Solanaceae). In fact, eggplants grow in a very similar way to tomatoes, hanging from the vines of a plant that grows several feet high. They have a purple, shiny skin that covers their creamy flesh, sprinkled with small edible seeds.
In addition to the classic purple variety, aubergines are available in other colors including lavender, jade green, orange and yellow and in a variety of shapes and sizes. The most popular variety of eggplant looks like a large, pear-shaped egg, hence the American name "eggplant."
Modern eggplant owes its origin to the wild version that is native to Southeast Asia. Before the Middle Ages it was introduced into Africa before it spread through Europe and the Middle East. For centuries the eggplants were more enjoyed as a decorative garden plant than as a food because of its bitter taste.
Nutritional Aspects of Eggplant
Eggplants are an excellent source of dietary fiber. They are also a good source of vitamins B1 and B6 and potassium. It is also high in minerals such as copper, magnesium and manganese. A 100g serving of raw eggplant provides: 25kcal 1g protein 0.2g fat 6g carbohydrates 3.4g fiber
Eggplant are rich in antioxidants, specifically nasunin is found in eggplant skin that gives it its purple color. A potent antioxidant and free radical scavenger, nasunin has been found to serve to protect lipids (fats) in the membranes of brain cells.
Cell membranes are composed almost entirely of lipids and are responsible for protecting the cell and helping it function. The lipid layer is crucial to letting in nutrients, discarding and receiving instructions from the messenger molecules that tell the cell what to do.
Aubergine for type 2 diabetes, hypertension and LDL cholesterol
Research on eggplants has focused on nasunin. Not only is it a potent antioxidant, it protects essential fatty acids for healthy brain function, but also helps move excess iron out of the body. Although iron is an essential nutrient, necessary to transport oxygen in the blood, immune support and collagen synthesis, it is not recommended too much iron in the diet.
Eggplants are rich in fiber and low in fat, so are recommended for those who have type 2 diabetes or handle weight problems. Initial studies indicate that eggplant extracts with phenolic enrichment may help control glucose absorption, are beneficial in controlling type 2 diabetes and reduce associated high blood pressure (hypertension).
Eggplants can also help lower LDL (bad) cholesterol levels. These positive effects are likely to be reduced to nasunin and other phytochemicals in aubergines.
In visual inspection, the color of the skin should be bright, lively, free of discoloration, scars and bruises, which usually indicate that the meat underneath has been damaged And possibly decayed. The stem and lid on the top of the eggplant should also be free of discoloration.
Choose aubergines that are firm and heavy for their size. To test the maturity of an eggplant, gently press the skin with the pad of your thumb. If he returns, the eggplant is ripe.
The eggplants are actually quite perishable, being sensitive to both heat and cold. Store them whole in a plastic bag and store them in the refrigerator, where they will remain for a few days. If you cut an eggplant before storing it, it will break down quickly. Once cooked, the eggplants can be stored in the refrigerator for up to three days.
Eggplants contain significant amounts of oxalate. Individuals with a history of oxalate-containing kidney stones should avoid consuming them too.
Eggplant water to relieve pain from rheumatoid arthritis
If you suffer from pain and swelling in your joints, try drinking water from eggplant. The inflammation, redness and pain associated with rheumatoid arthritis can be alleviated thanks to the medicinal properties of this unique vegetable.
As noted above, one of the most important compounds in eggplant is chlorogenic acid. It is excellent for reducing infections and inflammation.
And let's not forget the innumerable vitamins and minerals contained in eggplant that help strengthen joints, cartilage and muscle tissue. If you drink eggplant water regularly, you also get a healthy dose of vitamins A, B1, B2, C and E, as well as minerals like potassium, calcium, magnesium, iron and phosphorus. As if that were not enough, eggplant also contains other beneficial compounds like folic acid, fiber and carbohydrates.
You've probably noticed that when you eat eggplant it has a slightly bitter taste. Any idea what causes this? Eggplant contains certain medicinal compounds that help cleanse the body and, above all, help stimulate better liver function. In addition to that, eggplant water improves gallbladder function to promote better digestion and burn more fat.
Another interesting factor is that eggplant water can help to gradually reduce the size of your waist. This is because it is both a cleansing agent and a diuretic, so if you take a lot of eggplant water and lead a healthy lifestyle with a good workout routine, you will lose fat very easily.
How to make eggplant water?
To prepare the water of eggplant all you need is an eggplant of medium size and a liter of water. There is nothing too complicated in this recipe, and as we have said all along, it is very healthy, so why not start today? Here's how.
1 liter of water
1 liter of water
Eggplant well, then cut into slices.
Heat the liter of water to boil, then add the eggplant into slices.
Cook the eggplant for at least 20 to 25 minutes, until very soft. Once it has softened, let stand for at least an hour in the water.
After an hour has passed, strain the liquid and set aside. You can store your eggplant water in a bottle or another dark container (dark glass will preserve it better).
Now add the lemon juice to your container. Shake to mix well.
Drink your eggplant water all day long.