Glossy and eggplant purple fruits are unique, pleasant-bitter taste, reduce cholesterol and protect against cancer.
Eggplant began to be cultivated in China and India in the 5th century. Later it spread to the Far East, and in Europe appeared in the 13th and 14 century, first in Spain, where he, as well as in North Africa, Arab traders brought. In 15th century appears in Italy. Otherwise, thrives in hot and humid climates. Initially eggplants gave bright, small fruit size of an egg. Later on, the herding obtained different sizes, shapes (round, oblong) and color.
Energy and nutritive value
Fresh eggplant at 100 g has 24 kcal of energy, and contains 1.01 percent protein, 0.19 percent fat and 5.7 percent carbohydrates, dietary fiber 3.4 percent, 92.4 percent water. Cooked eggplant has 35 kcal of energy, and contains 0.83 percent protein, 0.23 percent fat, 8.73 percent carbohydrates, dietary fiber 2.5 percent.
It is rich in cellulose and encourages the work of the digestive organs. It also contains a considerable amount of pectin, which lowers cholesterol. Eggplant is good for the heart because it provides a significant amount of potassium, which helps normalize blood pressure, and contains very little fat and calories. At the same time, contains a class of phytochemicals called saponin, which has anti-allergic, antioxidant, anticancer and anti-inflammatory properties. As far as vitamins and minerals, eggplant because food is worth 100 grams of eggplant contains 12 mg of calcium, 26 mg phosphorus, 0.7 mg iron, 214 mg potassium, 0.05-mg vitamin B1 and B2, 0.6 mg vitamin PP and 5 mg of vitamin C.
Eggplants belong to the group of plants that contain alkaloids such as tomatoes, potatoes, sweet peppers. Alkaloids, which normally cause nerve interference and problems with digestion, the aubergines are at a low percentage, so it does not hurt. It is important to note that cooking reduces the level of alkaloids by 50 percent. Eggplant also contains important phytonutrients, many of which are antioxidants. These phytonutrients, except as antioxidants, keep cell membranes from damage, and animal studies revealed that membrane lipids protect brain cells, which in turn protect the cells from free radicals. Some research has linked nasunin and other phytonutrients eggplant with a reduction in cholesterol in the blood. Nasunin binds iron, thus protecting cells from damage and possible tumor formation.
Buying and storing
Unusual, deep purple eggplant evidence that the eggplant is fresh. Pedicle should be juicy and firm. Please take a look at the darker spots as a sign that the eggplant breaks inside. Choose fruit about 15 cm long. Keep them in the refrigerator in a plastic bag, and up to five days away from Apple, which produce ethylene and time delays in the aging eggplant.
How to prepare?
Should salted eggplant and squeeze? They used to cut and salted eggplant stand for several hours to lose the bitterness. New varieties are less bitter and salting and draining it is no longer necessary. So to better preserve the valuable constituents of vegetables. Eggplant is not caloric, but it tends to absorb fat. That’s why it’s good tap in the flour.