Crop production

All about the beneficial and harmful properties of eggplant

More and more people are switching to a healthy lifestyle due to environmental degradation and the quality of many products. An important role in our life is played by sports and the right products. Many have already abandoned the flour, fatty, fried and sweet dishes and injected into the diet of fruits and vegetables. Among the most frequently purchased vegetables are eggplant.

Dietary eggplant is valued above other vegetables, because its rich composition determines its beneficial properties.

What is included in the eggplant

Eggplants are rich in fiber, soluble sugars, pectin, proteins, potassium, calcium, phosphorus, iron, magnesium, sodium, vitamins C, B1, B2, B5, PP. It is vitamin PP that helps a person get rid of nicotine addiction, since when consuming eggplant, his body easily tolerates nicotine starvation.

Since the nutritional value of eggplants is 24 kcal, and the energy value of 100 kJ and 100 g of the product contains 0.19 g of fat, 5.7 g of carbohydrates, and 1.01 g of protein — eggplant is included in the diet for weight loss. Eggplants contain saturated, monounsaturated, polyunsaturated fats (learn more about fats), but they don't have cholesterol.

Fiber removes toxins from the body along with excess fluid. Of course, eggplants in baked or stewed form are better suited to diets. But in order that fried eggplants do not absorb a lot of vegetable oil and to remove solanin (a harmful substance) from a vegetable, it is necessary to cut them and hold them in cold water for 10 minutes, and in order to get bitterness, salt them in 10 -15 minutes wash off the salt.

Medicinal properties of eggplants

The systematic use of eggplants contributes to:

  • lowering blood cholesterol
  • prevention of vascular sclerosis (atherosclerosis), cardiovascular and liver diseases,
  • increased excretion of juices for digestion and increased appetite,
  • excretion of salts and carcinogens,
  • normalization of water metabolism and improving the work of the heart muscle,
  • relief of inflammation,
  • protect the liver from fat accumulations,
  • activation of insulin's ability to lower blood sugar concentration and the process of erythrocyte formation,
  • thanks to potassium and sodium - the removal of fluid and bile,
  • thanks to dietary fiber - bowel health,
  • thanks to tartan acid with lithogenesis - the protection of the body from obesity,
  • due to the delicate fiber - maintaining vital activity of the beneficial intestinal microflora and beneficial digestion,
  • elimination of diathesis, salt deposits, constipation and diseases associated with impaired metabolism of carbohydrates and end products of protein compounds,
  • thanks to the juice - the treatment of boils, boils with lubrication of diseased skin areas 1-2 times a day,
  • reduce the risk of cancer,
  • activation of the endocrine glands,
  • regulation of acid-base balance, the removal of radionuclides.

Contraindicated use eggplant for stomach disorders and diarrhea.

More about the beneficial properties of eggplants

Valuable useful qualities in eggplants remain even at their thermal processing or preservation. Thanks to pectin in the composition of eggplant, stagnation of bile does not occur and digestion is stimulated, excess cholesterol is eliminated.

As a dietary product, eggplant is indispensable. Thanks to potassium, the work of the heart is improved by removing excess fluid from the body. Eggplant include in the diet for the treatment of anemia, atherosclerosis. It removes uric acid, therefore it is necessary in the treatment of gout.

Elderly people eggplant and its juice help in the treatment of cardiovascular diseases, atherosclerosis, osteochondrosis, osteoporosis and strengthens the bones, because minerals along with vitamins have a beneficial effect. Juice is obtained from peeled fresh young fruit, passing through a juicer.

Juice treat intestinal and gastric diseases. Eggplant infusion - activate the separation of bile. To do this: cubes of peeled eggplant are poured with boiling water (1 tbsp.) And boiled in a water bath for half an hour, then filtered. Take the infusion half an hour before meals - three times a day.

Harmful properties of eggplants

It should be remembered that over-ripe fruits are saturated with alkaloid solanine - a poisonous substance that can be poisoned. Symptoms are diarrhea, nausea, vomiting, intestinal colic, cramps and shortness of breath.

First aid for poisoning with solanine - the antidote is milk, egg white and slimy soup. To cleanse the body of solanine, you need to drink plenty of liquid, mineral water without gas. Solanine in eggplant destroy, using the correct heat treatment. It must be remembered that with the excessive use of the most useful vitamin can also harm the body.

Remember to extract solanine from eggplants by placing them in salted water.

On a note: There is practically no solanine in white-skinned eggplants, and the taste of such fruits is pleasant and tender.

Eggplant Diet

When dieting, the body receives additional copper and iron, potassium to improve the functioning of the heart. When preparing a diet, eggplant is introduced as a main course for lunch and various dishes are prepared from it for dinner. Meals will be fortified and low-calorie, so they are suitable for people suffering from chronic gastritis, irritable bowel syndrome, poor digestion.

Pregnancy and Eggplant

Vegetables replenish the blood of pregnant women with copper and iron, which eliminates anemia, improves blood formation and improves immunity. Potassium in vegetable composition is responsible for restoring water balance and improving heart function. Pregnant eggplants are more suitable for pregnant women, since they contain more nutrients. Fried eggplant pregnant women digest worse.

Lactation and Eggplant

With the introduction of lactating mothers in the diet of eggplants, which they did not use during pregnancy, you need to monitor the reaction of your own and the body of the child. When allergies appear, eggplants are excluded from the diet. They also monitor the quality of these vegetables.

When eating a vegetable during pregnancy, during lactation, women after 3 months can eat eggplants without harm to the child:

Eggplant with walnuts: cut into pieces peeled vegetable. Lubricate the form of vegetable oil and lay out eggplant, pour the sauce: crushed in a blender tomatoes without peel (3 pcs.), Pieces of nuts (handful), garlic (1 clove). Bake in the oven.

Eggplant Caviar: bake eggplants in the oven or in a pan without fat. Peel the skin, grind in a blender with a fresh tomato without skin, garlic and salt. Season with vegetable oil and herbs.

Steam eggplants are added to pilaf, salads, dumplings or stews. In winter, you can freeze baked eggplants and caviar tomatoes. Steamed frozen eggplants defrost quickly, for example, in a microwave.

Useful properties of eggplant

Dietitians say that eggplants contain many so-called ballast substances (fiber, pectin and others), which are practically not digested and not absorbed, but contribute to the elimination of excess cholesterol from the body. Moreover, the effect achieved in this case may be significantly higher than when taking special medicines.

Therefore, eggplant dishes prevent atherosclerosis, coronary heart disease, gallstone and other diseases, in the development of which excess cholesterol is to blame. Copper, the amount of which in eggplants is also significant, contributes to blood formation, therefore, they are recommended for anemia and pregnant women. Eggplants have bactericidal properties.

Eggplant also has healing properties: it stimulates blood formation in case of anemia, lowers cholesterol in the blood, thereby counteracting the development of atherosclerosis. It is recommended to use eggplant for diabetes mellitus and kidney disease, useful for older people, patients with cardiovascular diseases, especially for edema associated with weakening of the heart, the presence of large amounts of potassium strengthens the heart and promotes the excretion of fluid from the body.

It is useful to use eggplants for gout, as they increase the excretion of urine salts of uric acid.

Having a large number of organic acids, eggplant is effectively used as a therapeutic food for atherosclerosis, has a diuretic effect on the organism, and well stimulates the bowels. Soft, gentle fiber Eggplant regulates the acid-base balance. At the same time, the amount of cholesterol in the blood decreases significantly - in some cases, up to 40%.

A specific bitter taste gives them a substance called "Solanin M". With high concentration it is poisonous. But you should not be afraid of this: first, there is very little eggplant. Secondly, it is easy to get rid of it (and, at the same time, from bitterness): cut the eggplant, spread it on a dish and sprinkle with salt, after a while it will give juice that can be washed off with cold water or pressed by hand. The bitterness will disappear even if the eggplants are boiled in water or baked in the oven, and then pressed too slightly.

The most useful, tasty, medicinal ones are eggplants, which have blue-black rind, they are oblong, narrow, shiny, they have few seeds.

Eggplant dishes are very helpful for people suffering from liver and kidney diseases. Eggplants contain relatively large amounts of copper and iron, which increases the level of hemoglobin in the blood and improves the skin color. Eggplants should be included in the diet of children with anemia and pregnant women, as they contain a perfectly balanced complex of trace elements and vitamins B1, B2, B6, B9, C, P, PP, D.

Due to the low carbohydrate content, eggplants are not very high in calories (24 kcal) and therefore are good for the diet of overweight people and diabetics.

Eggplant juice has bactericidal properties and has long been used to accelerate wound healing.

Dangerous properties of eggplant

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

In case of poisoning, it is possible to neutralize the effect of the substance with the help of milk or egg white. It is possible to prevent poisoning by solanine by means of heat treatment of the vegetable during cooking. Do not forget that an excess of any vitamins in the body will harm your health.

The most important tips on growing eggplants.

Useful and harmful properties of eggplants

Do you know that in botany eggplant is a berry, and in culinary it is a vegetable?

Eggplant belongs to the family of nightshade, to which also belong potatoes and tomatoes. Wild eggplants grew in India, South Asia and the Middle East.

The benefits of plants recognized in South America.

In Europe, its useful properties were not realized for a long time, and in the form cultivated by man it got there only in the 15th century, and became widespread only in the 19th.

In Russia, eggplant in open ground grows only in the southern regions of the European part, where 2 varieties were originally bred with different ripening periods, as well as in southern Siberia.

Mature fruits have a greenish-yellow hue, but they are eaten by some somewhat immature, while the color of the unripe fruits is purple or violet.

Hence, another name for eggplants is blue, common in the southern regions of Russia and Ukraine.

vitamins, the daily rate and the percentage of the daily rate

From the data it follows that if you eat a daily average eggplant weighing 200 g, the body is provided with more than 10% of the daily requirement of vitamins B9 (folic acid), C (ascorbic acid) and B5 (pantothenic acid). Vitamin B9 is involved in cell reproduction and blood formation, C fights free radicals and strengthens the immune system, promotes healing of damaged tissues, B5 normalizes impaired metabolism.

mineral substances, the daily rate and the percentage of the daily rate

It follows from the above data that if an average eggplant weighing 200 g is eaten daily, the body is provided with more than 10% of the daily norm only with manganese and potassium. Manganese activates enzymes, supports the reproductive function of women, potassium neutralizes the possible excess of sodium in the body.

Choosing the right product and its storage

The most delicious are summer eggplants. You should choose only fresh fruits, the walking phrase says that the eggplant, like the girl, should be "young."

When pressing a finger on such an eggplant, its shape is restored, and a dent will remain on the overripe. The skin of the purple fruit should be shiny.

On the sepals and petioles there should be no signs of damage and mold.

To get rid of bitterness, you can sprinkle the sliced ​​fruit with salt, and after half an hour of aging, rinse in a colander. Solanine dissolves well in water, and prolonged washing will only benefit.

Eggplants spoil very quickly and lose their properties, it is necessary to cook them on the day of purchase, in the future their use can bring not harm, but harm. Harm can be caused by improper storage.

Store vegetables in a plastic bag at room temperature.

Washed and cut into circles the fruit can be stored in the freezer of the refrigerator, where they retain useful properties for a long time, only before the circles must be blanched, immersed for a short time in boiling water, then dried.

Use for weight loss

Proper weight loss will bring the body only benefit, because at the same time, most body functions are normalized. Eggplant, like other products, is not suitable as mono-diets for weight loss.

Mono-diets, by definition, do one harm when eating.

With moderate weight loss (and only this is useful), it is necessary to ensure a calorie deficit of about 400 kcal (for men with a developed muscle mass, 600 kcal is possible), a greater deficit will lower the metabolic rate and harm, and to eliminate hunger, some high-calorie foods will have to be replaced on low-calorie. Eggplant with a caloric content of 24 Kcal and its properties are perfect for inclusion in the diet while losing weight. Tartronic acid contained in fruits inhibits the processing of food carbohydrates into body fat, but it collapses when heated, and as a result, to extract maximum benefit from the product, heat treatment should be limited to the minimum required time.

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Eggplant - the benefits and harm to health, useful properties, video

Eggplant is one of the most beloved vegetable crops in the world. Of particular interest to vegetables is related to the versatility of eggplants, which can be fried, stewed, baked and served boiled. At the same time, dishes with them invariably turn out to be tasty, nutritious and healthy.

What are the beneficial properties of eggplants, and that they include the most attention of people who take care of their health?

What are eggplants useful for: composition of vegetables

Elastic, covered with violet, motley or white skin, the fruits of eggplant are welcome guests in any kitchen.

After cooking, this valuable vegetable not only absorbs the flavors of the products with which it is prepared, but also conveys to the dishes its flavor and the healthy substances that make up the eggplant.

The main advantage of fresh fruit is the abundance of fiber, pectin, and macro- and microelements, which are vital for human life. These substances mainly determine the properties of eggplants.

Moreover, the greenish flesh of the vegetable is rich in potassium, iron and phosphorus, calcium and magnesium, and there are vitamins in it.

These are ascorbic acid, vitamin PP, or nicotinic acid, as well as a number of group B vitamins: B1, B2, and B5.

Such a vegetable composition determines the health benefits of eggplants, including the ability to inhibit the absorption of harmful cholesterol and reduce the already existing level of this substance in the blood. Potassium in the composition of dishes with eggplant actively influences the heart and blood composition, fiber helps to cleanse the body and support digestive processes.

The nutritional value of a 100 g serving of eggplant consists of:

  • 5.5 grams of carbohydrates
  • 0.9 grams of protein
  • 1.3 grams of dietary fiber
  • 0.2 grams of organic acids
  • 0.1 fat.

If we add that 100 grams of eggplant, depending on the variety, contains only 24–28 kcal, then we can speak about the value of this crop as a dietary product that is in demand with overweight and obesity.

Eggplant Health Benefits

The importance of the beneficial properties of eggplant for the body and the need to include this vegetable in the diet of a wide range of people is determined precisely by the biochemical composition of the fruit.

Since the number of patients with cardiovascular diseases around the world is steadily growing, a variety of dishes with eggplants can be a good help in the prevention of these serious ailments. Containing a lot of fiber, potassium and other substances vegetables contribute to:

  • excretion of excess fluid
  • do not allow cholesterol to be absorbed, eventually blocking the channel of blood vessels and impairing the blood supply to organs and tissues,
  • actively remove toxins from the intestines,
  • normalize digestion and metabolic processes in the body.

All these properties of eggplant are useful for people of mature and older people who are at risk for diseases of the heart, blood vessels, as well as more often than others suffering from lethargy of digestion, edema and high blood pressure.

With proper cooking, the value of eggplant, as a dietary, healthy vegetable, is not reduced.

The exception is the roasting of fruits, during which the pulp is literally soaked with oil, and instead of being good, the harm from eggplant is inevitable, especially if the person has problems with digestion and the pancreas.

Thanks to ascorbic acid and other vitamins, eggplants are recommended as a prophylactic:

  • during the period of seasonal colds,
  • during exhausting physical exertion and active mental work.

Vegetable pectins, which also stimulate the digestion of food and improve metabolism, contribute to the list of beneficial properties of eggplant.

Absolutely harmless, these valuable vegetables with diabetes. In addition to the therapeutic and prophylactic effect in atherosclerosis and heart problems, eggplants are useful in detecting signs of osteoporosis and osteochondrosis:

  • Vitamin C cares about the state of immunity and replenishment of energy reserves.
  • B vitamins are responsible for the ability to work, the nervous system and the mental balance of a person.
  • Zinc and manganese in fresh fruit pulp help rehabilitate and counteract such dangerous conditions as stroke.
  • Potassium and iron actively improve the composition of the blood, which is indicated for anemia and low tone and pressure.

In order to fully enjoy the benefits of eggplant, and reduce the harm from their use to a minimum, it is better to eat these vegetables in boiled, stewed or baked form.

What are eggplants for weight loss?

Due to the low calorie content of eggplants and high concentration of dietary fiber and trace elements in vegetables, dishes with purple fruits are desirable in the dietary diet for weight loss.

What are the benefits of eggplant for health, in a period when the body is deprived every day because of the "scarcity" of the diet?

Firstly, with the help of eggplants and other vegetables, menus for slimming can be as varied as possible and saturated with tasty and healthy dishes.

In addition, eggplants are beneficial in the presence of iron and copper, magnesium and potassium, vitamins and organic acids.

With this diet, the body will not be depleted, but will spend the accumulated fats for the benefit of health.

The best way to cook eggplant is boiling, gentle stewing and baking., Without using oil. In this case, the dish will retain a low calorie content, preserve the inherent taste of vegetables and the beneficial properties of eggplants.

Do not give up the use of eggplant for people suffering from chronic diseases of the digestive tract and stomach in remission. A slight irritant effect of the fruit on the mucous membrane only activates the processes of digestion, without causing any harm.

Eggplants are extremely useful for gout. These vegetables under the force to prevent the accumulation and deposition of uric acid salts, which adversely affect the joints, as well as disrupt the gallbladder and kidneys.

During pregnancy and lactation, the benefit and harm of eggplants can be determined by the woman by the presence or absence of signs of an allergic reaction.

The main thing is to use fresh young fruits that do not contain nitrates and other toxic substances.

Is it possible harm from healthy eggplants?

The most serious mistakes made when using eggplants are:

  • use in food of the old, lost elasticity of fruits, in process of growth accumulating corned beef,
  • fruit frying, during which the slices absorb oil, which is harmless to people with digestive problems.

If, however, it is impossible to refuse tasty dishes with roasted slices, it is recommended that eggplants should be kept in cold salted water for 10 minutes to half an hour before heat treatment.

During this time, not only will the risk of fat absorption be reduced, but also the concentration of corned beef that is dangerous to health will decrease, and the beneficial properties of eggplants will remain unchanged.

You should not get involved in vegetable stews and other dishes with eggplants for people suffering from acute peptic ulcer or gastritis, as well as in the acute phase of urinary and gallstone disease.

Eggplant. Health benefits and harm

Dear readers, probably many of us love eggplants very much. Beautiful purple-black fruits glisten in the sun and delight the eye. What is the benefit and harm to eggplant for our health? Let's figure it out.

Every housewife must have a quick and tasty eggplant on the note. Fried, baked, stuffed, pickled - they are very tasty and enjoyable. But are they helpful? And what is the benefit and harm of eggplants? Are there any contraindications? This will be discussed in the article.

Interesting facts about eggplant

You can often hear the question: “Eggplant is a berry, a vegetable, and someone suddenly thinks about a fruit ...?” I’ll say that eggplant is a berry from the family of the nightshade (the same family as potatoes, tomatoes). Eggplant fruits have a different shape.

They can be pear-shaped, round or cylindrical. The fruit in length can reach 70 cm, weighs about 0.3-1 kg. Fully ripened eggplants become too rough and are no longer tasty, so it is better to use slightly unripe fruit for cooking.

And eggplants ripen from August to October.

For some reason, it is considered that eggplants appeared in Europe, particularly in Italy. Indeed, the Italians love them very much and often use them in their kitchen.

But in fact, the homeland of eggplant are the countries of Southeast Asia - India and Burma. There you can find a plant in the wild. According to the assumptions of researchers, eggplant entered the culture of India even hundreds of years before the beginning of our era.

And at the beginning of our era, culture penetrated into Japan, China, North Africa.

Interestingly, the inhabitants of ancient Rome and Greece called eggplants "apples of rabies" - it was believed that their consumption in food will lead to a loss of reason. Apparently, because of this stereotype, the culture for a long time did not spread in Europe. There, eggplants were grown only in the Middle Ages.

But not for food, but as an ornamental plant with original shiny and smooth fruits of violet, yellow or white flowers. When South America was discovered, the Europeans saw how the Indians cook eggplant (they called it “Badijon”), and also began to grow it as a food product.

There are also different data on the time and way for eggplants to get into Russia.

Approximately, the vegetable appeared in Russia in the XVII-XVIII centuries, according to some sources, through the Caucasus from Iran, according to others - from Central Asia, through the third - through Bulgaria from Asia Minor.

Nevertheless, now our beloved "blue ones" are actively grown in open ground in many regions of the country, but they especially love it in the Lower Volga region and in the North Caucasus.

Eggplant. Composition and Useful Properties

The composition of the berries include:

  • minerals (sodium, magnesium, iron, calcium, potassium, sulfur, chromium, aluminum, zinc, cobalt, iodine, molybdenum, manganese),
  • proteins fats carbohydrates,
  • natural sugars
  • tannins,
  • vitamins of groups B, A, C, P,
  • organic acids
  • cellulose,
  • pectins.

The benefits of eggplants for the heart and blood vessels

Nutritionists recommend eating eggplants to people prone to cardiovascular diseases. Due to the minerals, salts of potassium and sodium, which are in eggplants, cardiac activity is normalized.

Fiber, pectin and other so-called ballast substances that make up the eggplant, the body almost does not digest, poorly absorbed, but it does an excellent job with the task of removing excess cholesterol.

According to experts, in this regard, the fruits often act much more efficiently than some medications.

Eggplant juice is very effective, which not only helps fight cholesterol, but also relaxes blood vessels, and this, in turn, improves blood flow. Eggplants are a good prevention of coronary heart disease and atherosclerosis.

The benefits of eggplant for blood formation

Copper and manganese constituting eggplants contribute to blood formation.

In this regard, experts recommend including purple berry in the diet of pregnant women, as well as with anemia in children.

Due to a sufficient amount of folic acid in the composition of eggplants, the whole process of formation of blood corpuscles - leukocytes, erythrocytes, and platelets is normalized.

The benefits of eggplant to work GIT

Eggplants can improve intestinal motility, stimulate the production of gastric juice. Fruits are useful for the liver, kidneys, can prevent the appearance of gallstone disease.

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The benefits of eggplants to strengthen the immune system, the nervous system

Eggplant juice contains a huge amount of substances with bactericidal properties and capable of suppressing the vital activity of harmful microbes.

Berry strengthens the immune system of the body, increases its resistance to harmful environmental factors.

Eggplant constituents are flavonoids, especially nasunin.

The substance is a strong antioxidant, able to protect against damage to the cell membrane.

In particular, the nasunin protects brain cells from the destructive influence of free radicals. Therefore, eggplant can rightly be called brain food.

What vitamins are in eggplants

The beneficial properties of eggplant are determined by its composition. It contains cellulose, soluble sugars, pectin, proteins, potassium, calcium, phosphorus, iron, magnesium, sodium, vitamins C, B1, B2, B5, PP.

Due to the content of vitamin PP, this vegetable is recommended for people who want to get rid of nicotine addiction. Thanks to vitamin PP (nicotinic acid), the body tolerates nicotine starvation more easily.

Eggplants are an indispensable product for those who want to lose weight. 100 g of eggplants contain 28 kcal. Eggplants contain a large amount of fiber, which helps the body to remove excess fluid along with slags. If you decide to lose weight with the help of eggplants, it is necessary to take into account one more fact that during frying eggplants absorb a lot of oil. To avoid this, before cooking, soak sliced ​​eggplants in cold water for 10 minutes. But baked and stewed eggplants are most useful.

Eggplant - the benefits and harm

Eggplants are valued for the fact that they contain all the trace elements necessary for the human body. And this value does not diminish if you cook dishes from them or just preserve. Pectin, which is found in eggplants, helps stimulate digestion and prevents bile from stagnating. Thanks to pectin, excess cholesterol is derived.

Many people find it difficult to answer the question of whether there is harm from eggplants. The answer is wrong if you say yes, but a negative answer also does not explain the whole situation. The main thing to remember is that over-ripe fruits should not be consumed, since they contain alkaloid solanine. It is a toxic substance that causes diarrhea, nausea, vomiting, intestinal colic, cramps and shortness of breath in case of poisoning.

In case of solanine poisoning, milk, egg white, and mucous soups are the best antidote. This substance can be destroyed if the vegetable is subjected to proper heat treatment. And remember that excessive consumption of any vitamin can harm your body.

Eggplant Diet

If you even for a minute think about how many useful products in the world, with which you can easily lose weight and enrich your body with useful vitamins and minerals. One of these wonderful products is eggplant. If this product is properly prepared and introduced into your diet, then a person can take off from 3 to 5 kilograms. And if you go on an eggplant diet, it is likely to get rid of 6 to 8 pounds per month.

Dietary value of eggplants. Why use eggplant for weight loss? Eggplant has many beneficial qualities that contribute to the elimination of cholesterol from the body. Eggplants contain a large amount of potassium, which improves heart function and promotes the removal of fluid from the body. It also contains iron and copper, they will replenish your body with vitamins during the diet.

Eggplant diet is very simple, just need to replace dinner with eggplant dishes. And it is desirable to introduce this vegetable as lunch as a main course. Eggplants need to boil or cook in a double boiler. This method of preparation will save all the vitamins, and the dish will be low-calorie.

Eggplants are often recommended in the diet for people who suffer from chronic gastritis, irritable bowel syndrome, and improves digestion.

Eggplant pregnant

Eggplants are of great benefit to pregnant women, as they contain iron and copper, thanks to which the blood formation process improves and immunity increases. It is best to simmer or bake eggplants, so they retain all the beneficial substances. Fried eggplants are better not to eat pregnant, because they are poorly digested. Potassium, which is contained in eggplants improves heart function and restores the water balance in a woman’s body.

Eggplant Nursing Moms

Nursing mothers can easily enter the eggplant in their diet, the main thing to consider a few nuances. If the expectant mother did not eat eggplants during pregnancy, then she should carefully introduce eggplant into her diet, while observing the child's reaction. If you notice the appearance of an allergic reaction, then this product should stop using. And the second thing you need to pay attention to is the quality of the eggplants themselves.

By adhering to this scheme of introducing new products, by the age of 3 months mother can eat any food without harming the child.

Recipe for eggplants with walnuts. Peel eggplants and cut into small pieces. Grease the form with vegetable oil and lay out the eggplants. For the sauce you need 3 tomatoes, a handful of finely chopped nuts, 1 clove of garlic, crush it all in a blender until smooth. Sauce pour eggplant and bake.

How to cook eggplants

Most housewives love to please their relatives with a deliciously prepared dish, forgetting about its usefulness. And improperly cooked eggplants not only lose all their useful qualities, but also can harm health. Cookbooks contain many recipes for fried and pickled eggplants, although such cooking of this vegetable makes digestion difficult and does not bring any benefit.

To preserve all the beneficial properties of eggplant and at the same time get a delicious dish, before cooking, you need to salt the sliced ​​eggplants and leave for 30 minutes. Then drain the juice and rinse the eggplants. Thus, all the bitterness leaves the eggplants.

The best eggplant dish is considered cold caviar. The preparation is very simple, you just need to peel and cut the eggplants into small pieces, add the greens to them: parsley, dill, tomatoes, garlic. During baking all useful substances are saved. Eggplants also recommend steaming and adding to various dishes, such as pilaf, dumplings, salads, stews.

Eggplant freeze - preparations for the winter

Freezing is considered one of the best ways to preserve foods with all their vitamins. For example, when canning, only 60% of nutrients are preserved, while when frozen, 70-80%.

To freeze the eggplants correctly, first wash them and cut them into circles. Then sprinkle the eggplants with salt and leave for 30 minutes, rinse off the juice with water - this will help get rid of the bitterness. To prevent eggplants from becoming rubbery, use a colander to lower them into boiling water for 3 minutes, then cold. Leave the eggplants on the towel for a couple of minutes to dry. Spread them on a tray and cover with cling film. To eggplant completely frozen, you need about 4 hours.

For freezing, it is best to use hermetic containers or bags for freezing. Do not forget that eggplants are recommended to be stored frozen for 4 to 6 months.

Thawing eggplants. In this case, you also need to know some of the nuances of thawing eggplants. It is recommended to defrost quickly, for example, using a microwave oven. And best of all, start cooking them without thawing them.

Eggplant Ingredients

A remarkable advantage of eggplants is the presence in their composition of a large number of vitamins, minerals and nutrients. Eggplants are rich in vitamin C, K, B6, thiamine, niacin, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium and manganese. It also contains almost no cholesterol and saturated fat.

100 g of eggplant pulp contains the following substances:

Name

amount

Daily need

Total fat

Healthy digestion

Eggplant, like many other vegetables, are excellent sources of dietary fiber, which makes it a must-have product of any balanced diet. Fiber gives health to the gastrointestinal tract, as well as improves intestinal motility. This property of eggplant finds use in the treatment of constipation and other intestinal disorders. In addition, fiber stimulates the secretion of gastric juice, which contributes to a better absorption of nutrients and food processing.

Healthy heart and blood vessels

Dietary fiber, vitamin C, potassium and magnesium reduce the risk of developing heart disease, eliminating the "bad cholesterol" that can clog arteries and veins and cause atherosclerosis, heart attack and stroke. And bioflavonoids in the composition of eggplants are great for lowering blood pressure, which reduces stress and stress on the cardiovascular system, greatly improving heart health, because eggplants are also called “longevity vegetables” not by accident.

Weight loss

Eggplants practically do not contain fats and cholesterol, so dietitians consider them to be absolutely healthy food for people trying to lose weight or struggling with its excess. Fiber makes eggplant quite satisfying product by inhibiting the special hormone ghrelin, which is responsible for the feeling of hunger. This helps reduce appetite, the risk of overeating and, accordingly, provides weight loss.

Cancer Prevention

Eggplants are rich in antioxidants, which are among the best protective substances against free radicals. Vitamin C contained in eggplants is the main component that gives health to the immune system, as it stimulates the production and activity of white blood cells. In addition, eggplants contain manganese, a natural antioxidant and an essential mineral component. And, finally, the main calling card of eggplants are the flavonoid nasunin and chlorogenic acid, which exhibit antiviral, antibacterial and excellent inhibitory properties against free radicals.

Healthy nervous system

The nasunin antioxidant, an anthocyanin, kills free radicals responsible for neural degeneration and the onset of Alzheimer's disease and dementia. Also phytonutrients contained in eggplants, have long been known as accelerators of cognitive activity, while improving overall mental health. They not only protect against active free radicals, but also increase blood flow to the brain. Thanks to this, neural connections are strengthened, memory and analytical thinking ability are improved.

Healthy bones

Eggplants are a very useful product for people at risk of developing bone destruction and osteoporosis. Phenolic compounds contained in this vegetable, just able to reduce the signs of osteoporosis, strengthen and increase bone density. Eggplants also have significant amounts of iron, potassium and calcium, which are essential substances for healthy and strong bones.

Circulatory health

Iron deficiency can cause a very dangerous health condition - anemia, which has unpleasant symptoms: characteristic headaches and migraines, fatigue, weakness, depression, cognitive and malfunctions. Foods high in iron are recognized to fight anemia, and iron in eggplant contains a fair amount. Eggplants are also very rich in copper, another important component for the formation of red blood cells - red blood cells.

Diabetes management

Due to the high fiber content and low amount of soluble carbohydrates, eggplants are the perfect food for people with diabetes. The nutrients in the composition of this vegetable are able to regulate the level of glucose in the blood and insulin activity in the body, which helps to avoid the dangerous side effects of the disease.

Improvement of the urinary system

Eggplants are useful for gout, because together with urine they contribute to the removal of uric acid salts from the body, which reduces the risk of their deposition of bones, joints, and also serves to prevent the development of urolithiasis of the kidneys. Eggplants also contribute to the removal of alcohol from the body, and when poisoning with various mushrooms and berries, it perfectly removes dangerous toxins.

Contraindications to eating eggplant

The beneficial properties of eggplant do not relieve this vegetable from the presence of fairly dangerous manifestations associated with its use. They are important to know, so that the occasional illness does not take them by surprise and unprepared.

  • The overripe fruits of eggplant are rich in a poisonous substance for the human body - solanine, poisoning which leads to colic, cramps, diarrhea, dizziness,
  • excessive amounts of dietary fiber can be harmful in gastritis, peptic ulcer, gastric and intestinal disorders, kidney diseases,
  • Eggplants give calcium to be absorbed in the body, so people suffering from a lack of this macro element should limit the use of this vegetable,
  • do not keep eggplants for a long time, as toxins begin to accumulate in it, causing hallucinations and inappropriate behavior. No wonder the ancestors called the vegetable "insane apple."

Interesting facts about eggplant

Few people know, but eggplant is not a vegetable, but a berry, as the closest relatives of this crop are potatoes and tomatoes.

Eggplants have a variety of titles. In Ukraine, these vegetables are known as blue ones, in eastern countries they are called badridzhan or bubridzhan, sometimes eggplants are called "Armenian cucumber", and Azeris are called "demianches".

In Japan, it is considered successful and happy to see Fuji, an eagle and an eggplant in the first dream of the new year.

Eggplant Details

These vegetables come from Southeast Asia. In the tropics of India are found in the wild. Indians of South America used eggplants for food long before the opening of the continent by Europeans.

In Europe, they began to eat only in the Middle Ages.. Prior to this, strange properties were attributed to the plant, for example, to cause insanity, they did not eat it.

In the history of Russia, the first mention of this vegetable dates back to the 18th century. At the beginning of the twentieth century. they were successfully grown in the southern regions of the country.

Depending on the variety, large oblong fruits can reach a length of 70 cm. In addition to the usual purple color, plants are bred. with different shades of fruit: white, burgundy, almost black.

Eggplant is a berry rich in vitamins and minerals and belongs to the family of nightshade. Due to its low calorie content (24 kcal per 100 g), it is often used in various diets for those who want to lose weight.

Eggplant is a berry rich in vitamins and minerals and belongs to the family of nightshade.

Composition and beneficial properties for the human body

The blue ones, that is the way they affectionately call it in the southern regions of Russia, are very rich:

  • various minerals (iron, calcium, potassium, iodine, molybdenum, manganese, magnesium and others),
  • organic acids, they have a high content of nicotinic acid, which helps to carry out nerve impulses, folic and ascorbic acids,
  • vitamins of group B, A, P,
  • sugars and tannins,
  • pectins and fiber.

High content of potassium and zinc causes diuretic action and popularity in the diet of people suffering from cardiovascular diseases. It relieves swelling, strengthens the heart muscles, removes cholesterol.

Low calorie helps to actively use the vegetable in the correction of weight. Folic acid is responsible for the normalization of blood formation.

Antioxidants that are part of, protect against the development of cancer. Due to the composition of the fruit fiber, improves the work of the digestive tract, liver and gallbladder.

About the benefits of eggplant will tell the program "To live is great!":

Possible harm to health and contraindications

With all the utility do not eat "blue":

  • during exacerbation of gastritis or ulcers,
  • in case of problems with the pancreas,
  • with arthritis or gout attack,
  • the presence of allergic reactions
  • serious kidney disease.

Few contraindications. In the composition of steamed vegetable stews, eggplants will benefit almost everyone.

For women

High manganese content make vegetable indispensable for women in menopause and with premenstrual syndrome. Relieves irritability, tearfulness, relieves mood swings.

Useful for pregnant women due to the high content of folic acid, consumption helps to cope with edema, often accompanying pregnancy.

Normalizes the gastrointestinal tract during lactation. It helps to diversify the diet, allows you to quickly get rid of excess weight.

Vegetable is indispensable for women during menopause, useful for pregnant and lactating

For men

Since it is men who are most susceptible to cardiovascular diseases, they need to consume eggplants, which enrich the body with necessary zinc and potassium.

In addition, with high physical exertion, "Blue" show a tonic effect.

Low calorie dishes allows you to control weight, this is true for both men and women.

Up to one and a half years it is better not to include eggplants in the children's menu. With a lack of iron and low hemoglobin purple berries will help fill the deficit.

They will relieve the baby from constipation and normalizes the digestive tract. The peculiar taste of dishes with this vegetable will surely please the baby.

Important: eggplant is not consumed raw. Cooking in large quantities of oil will not bring the body anything but harm.

Until the age of one and a half, it is better not to include eggplants in the children's menu, not to eat raw

How to choose and store

Choose a little undisrupted, smooth and shiny specimens. Wrinkled overripe berries are of no value.

Tastier fruits with thin skin. The darker the fruit, the better the taste.. Excellently stored frozen or dried.

Sliced ​​blanched vegetables blot with a napkin, fold into a container and place in the refrigerator. So they are stored up to six months. Thawing before cooking is not necessary.

Choose slightly undisturbed, smooth and shiny fruits with thin skin

Dried in the open air, ensuring air circulation and protecting from direct sunlight. You can chop fresh eggplants and dry in the oven or dryer for fruit.

When used in the diet, the peel from the vegetable is more useful to cut off.

They are used to make vegetable stews.. Stew over low heat by adding carrots, bell peppers, onions, greens and potatoes. For cooking use 1-2 tablespoons of vegetable oil.

Remember: when frying "blue" absorb a lot of oil. It is better to bake or stew. They can marinate, salt, cook popular caviar, simmer or fry.

They are great with meat or vegetables.. Stuffed with meat or vegetables, eggplant, tasty and nutritious dish.

Eggplant with nuts and eggplant with garlic and greens, video recipe:

Eggplant settled on our table long ago. Good and bright, nothing like the taste, made them popular on holidays and weekdays. They found admirers in different countries.

Cheap and tastyWith proper preparation, these vegetables are able to bring significant benefits to the body.

Eggplant Calories

100 grams of eggplants contain only 24 kcal.

Therefore, the purple berry can safely include in your diet anyone who wants to lose weight and keep your body in perfect shape.

And this is also the use of eggplant for all who watch their figure. Most importantly, then prepare them correctly so as not to abuse the oil during frying.

Who would benefit from eggplants?

With a few exceptions, eggplants are useful for almost everyone, but most often they are recommended:

  • diabetics
  • people who are obese, overweight,
  • To old people,
  • cancer patients
  • for disorders of cardiac work, coronary heart disease,
  • with atherosclerosis,
  • with problematic skin,
  • in reasonable quantities - with gout, but only between periods of exacerbation,
  • with anemia,
  • for the prevention of gallstones.
  • pregnant women.

How to choose an eggplant?

It is better to choose young fruits, without wrinkles, light or brown spots. Vegetable should not be sluggish and soft to the touch. Choose better smooth, dry, elastic fruit with a green stem.

It is desirable that the seeds are not fully ripe. Dark seeds, emptiness inside - a sign of overripe fruit. Pay attention to the thickness of the skin of the fetus. The thicker it is, the larger the seed size, and, therefore, the more harmful solanine.

The most useful eggplants are shiny, narrow. The darker the color, the better the fruit.

How to store eggplant?

Store eggplant must be in a dark cool place in the house. You can pack them, but not tightly. It is best to wrap them with paper. At a temperature of 8-10 degrees and a humidity of 90%, eggplants can lie for about a month. Each fruit should be stored separately.

You can also put the eggplant in containers and store in the refrigerator. When I cook the dishes from frozen eggplants, I never defrost them, I spread them onto the pre-heated frying pan. Otherwise, I do not like the dish itself - they are made with porridge.

How to freeze eggplants?

Eggplants can be quite successfully frozen, as are zucchini. I usually either blanch them before freezing, or soak them, or freeze them roasted.

Most of all I like this method of freezing eggplant: cut into slices or cubes, sprinkle with salt, leave it for half an hour, then mix it in boiling water for 2 minutes, then dip it in cold water. It is important to cool them dramatically. Spread out on a towel. Drain and decompose in sealed containers. Put in the freezer. You can store it for up to six months and more.

Eggplant Drying

And one more affordable way to preserve eggplant - drying.

How to dry eggplants? You can dry the whole vegetable, halves, cubes, slices, strips - depending on the desired further consumption.

They can be dried both naturally and in an oven or electric dryer (at a temperature of 50-60 degrees for about 4-5 hours).

Dried vegetables should be stored in bags made of natural materials in a dry place. Before cooking, it is necessary to soak the dried pieces in warm water for about half an hour, and then cook, as well as fresh ones.

How to remove the bitterness from the eggplant?

Eggplants should be soaked before we eat them. This is done to remove bitterness. Soak eggplant should be in salt water.

Immersing and leaving it for some time (2-3 hours or more).

If there is no such time, then you can cut the eggplant, salt it well, leave it for 15-20 minutes to half an hour and then rinse thoroughly with running water, dry it and cook further.

Eggplant during pregnancy. The benefits and harms of eggplants during pregnancy

Can pregnant women eat eggplants? Eggplant is low in calories. This is the first plus and health benefits of a pregnant woman and a future baby.

They help to cope with edema, which is also often the case with pregnant women. Eggplants also help to cope with problems of the gastrointestinal tract, they are good for the heart.

It is best to bake them, cook vegetable stews with them, just adding water, simmer. Fried eggplant is better to exclude from the diet of a pregnant woman. And look carefully contraindications (given in the article below).

If you have them, exclude eggplants for a while and consult with your doctor.

The doctor always knows exactly your nuances of the course of pregnancy, will prompt a diet and give advice on nutrition during pregnancy.

Eggplant when breastfeeding

Can I not eat eggplants while breastfeeding?
If you have no contraindications, you can enter eggplants and nursing mothers. Favor eggplant we saw.

But they should be introduced into the diet slowly, gradually and always watch the baby’s reaction (carefully monitor the baby’s chair, see if there are rashes). If such problems have appeared, it is necessary to exclude eggplants from the diet of the nursing mother.

It is best to introduce them into the diet when the baby is 3 months old, and not immediately after his birth.

Eggplant. Harm. Contraindications

  • In disorders of the gastrointestinal tract, diseases of the duodenum, acute gastritis and ulcers. Fiber, in large quantities filling eggplant, requires active work of the stomach and intestines, which can provoke an aggravation of diseases,
  • Arthrosis,
  • Pancreatic diseases,
  • With insulin therapy,
  • During periods of a gout attack,
  • With kidney disease. Oxolates contained in eggplants can cause exacerbation of renal diseases.

It is important to consider that the over-ripe fruits of eggplant contain a large amount of solanine - a substance that is poisonous to humans. Poisoning can lead to cramps, colic, dizziness, diarrhea. Therefore, it is better to eat young fruits, as well as white eggplants, in which there is no solanine.

Eggplants are loved and actively used in cooking from around the world.

Cooking options mass: it is fried, boiled, stewed, baked, cooked on a grill, salted, pickled, cooked caviar and other blanks.

And, of course, purple berry dishes are always able to diversify and decorate both everyday and festive table.

Here is such information about the benefits and dangers of eggplant for our health.

And for the soul, we will listen today Bogushevskaya Irina - Barrel-autumn. Irina's fabulous voice will not leave you indifferent.

Perhaps yesterday you watched the program “Bye Bye Bye” with her participation. What a wonderful family. But in another way, such a woman, probably, can not be. I was very happy for Irina.

What intelligence, how talented she is.

I wish you all good health. Eat vegetables, fruits in season, prepare your home-made preparations. They do not compare with what we can buy in stores.

Be healthy and beautiful, harmony in life and simple joys. Let each of us have more of them.

And we will be able not to pass by and cherish everything that we have.

Why salt deposition occurs and what to do Simple ways to freeze eggplants for the winter Eggplant face masks - skin youth from Mother Nature Diet after removing the gall bladder. Recipes for healthHow to properly freeze zucchini for the winterKabachki. Vitamins on our table

Health benefits of eggplants

Good health to readers of the site MEDIMARI!

I bring to your attention an article about eggplants, about the benefits and harms of this product for human health.

Eggplant season begins in late July. And now is the time not only cooking eggplant dishes, but also their canning.

But in this article we will not talk about the recipes for preparing eggplants for food, but about their benefits and harms.

Let's talk about whether eggplant is so beneficial to health, and who better not to cook and not to eat it.

We learn that this product is dietary. The fact that in eastern countries are convinced that eggplant helps to achieve longevity.

Let's talk about eggplants and their beneficial properties for strengthening and maintaining health. How to prepare them correctly. And is it possible to eat raw eggplants - without heat treatment.

It will be discussed in this article and about the contraindications of the use of food prepared from the fruits of eggplant.

Did you know that up to the mid-18th century in Europe, the herbaceous plant eggplant was considered an ornamental plant and was recognized as a product harmful to health? But in the eastern countries of India, Japan and China, as early as the 5th century, eggplant was one of the popular foodstuffs from plants of the nightshade family, because it is not only nutritious, but also brings health benefits.

Useful properties of eggplants

It is proved that regularly using eggplants, a person gets a lot of advantages:

  1. Strengthens the myocardium (heart muscle), and thus reduces the risk of developing heart disease
  2. The walls of blood vessels are strengthened, they become elastic. Eggplants are part of the diet for atherosclerosis, hypertension, arrhythmias
  3. Eggplant is a diuretic product, and therefore helps to improve kidney function and relieve edema, and normalize the body's water balance.
  4. Absorption of excess cholesterol in the intestine is prevented and therefore the level of “bad” cholesterol inevitably decreases.
  5. It is believed that eggplant is a vegetable antioxidant that prevents the development of cancer cells
  6. Bone tissue is strengthened and cartilage is restored, which means that with the regular inclusion of eggplants in the diet, there is a struggle with both osteochondrosis and osteoporosis.
  7. Eggplant fiber cleanses the biliary tract and intestines. Strengthens intestinal peristalsis - helps with constipation
  8. It breaks down fat cells and thereby helps in weight loss. In addition, eggplant contains very few calories.
  9. Interestingly, in eggplants, as in all the nightshade, for example in old potatoes, albeit in small doses, there is a potent neurotoxin - nicotine. It is well known that if, during smoking cessation, to include eggplant dishes in your diet every day, it will be easier and faster to quit smoking.

Eggplant. Contraindications

Eating eggplant is contraindicated for a large group of people:

  • Children up to 3 years - in the composition of eggplant there is coarse fiber and solanine, which can cause an allergic reaction and poisoning
  • Patients with diseases of the gastrointestinal tract - eggplants can cause a relapse of the disease
  • People who have an eggplant cause an allergic reaction
  • Patients with iron deficiency (for example, iron deficiency anemia) - Eggplants are able to actively remove iron from the body
  • Patients with kidney disease, because oxalic acid in eggplants crystallizes in the kidneys and urinary tract.

How to cook eggplants, so as not to lose useful properties:

Eggplants contain mostly coarse dietary fiber. Therefore, they are not recommended to use raw.

In order to remove harmful substances and to soften solid fiber, and at the same time preserve all the beneficial properties, eggplants need to be subjected to rapid heat treatment. This may be roasting in the oven, and cooking in a slow cooker, pressure cooker or double boiler.

Before cooking, eggplants are peeled, then soaked in salted water for literally 15 minutes to get rid of solanine and excessive bitterness. Therefore, young fruits are chosen - they have much less harmful toxin.

In brine from vinegar, salt and water, solanine is split into harmless components. Therefore, the value of eggplant nutrients is preserved even in ready-made, and in canned dishes.

Eggplant in traditional medicine

In folk medicine, eggplants are used for making juice and used as an external remedy. Eggplant juice is a good antiseptic and antibiotic. Use juice for compresses for arthritis, gout, inflammatory processes of the skin.

But to drink eggplant juice for healing the body or not depends on how it was prepared and from what fruits.

Otherwise, you can get instead of a healthy product for health - poison (we remember that there is a lot of solanine in eggplant).

Therefore, I will not risk putting out the recipe for preparing eggplant juice in this article.

In conclusion I want to remind you:

  • Eggplant is undoubtedly a healthy product.
  • The main thing is to cook them correctly.
  • To do this, use not overripe fruit.
  • Heat treat them.

More interesting and useful can be found on the site. MEDIMARI in articles:

Vitamin composition of eggplants

So nevertheless, whether eggplants are useful, and what are their healing properties? Can these seemingly innocent purple vegetables harm our body? Let's take a closer look at what eggplants are - their properties and composition, as well as possible contraindications for consumption.

Useful properties of eggplant will be useful in the diet

Like other vegetables from the garden, eggplants are not deprived of vitamins. They contain B vitamins that have a beneficial effect on the nervous system and relieve insomnia. The amount of vitamin C in one eggplant is enough for the prevention of cold and flu. In addition, in the "blue" is present vitamin PP, which makes it easier for smokers to withdraw from cigarettes, as well as numerous micro and macronutrients: potassium, phosphorus, iron, calcium, magnesium, copper, manganese.

Thanks to folic acid, eggplants recommend pregnant women to be included in the diet. In addition, these not very popular vegetables contain a lot of iron, which is necessary during pregnancy and with anemia. And due to manganese and zinc, the addition of eggplants to food allows it to improve the condition after a stroke.

Separately, it is worth noting the substance that is in the skin of eggplant, - nazunin. This element of plant origin provides protection of nerve cells and has powerful antioxidant properties, so eggplants can be used as an excellent prophylactic against cancer and for additional nutrition of the brain.

Useful properties of eggplant will be useful when diet foodAfter all, a hundred grams of this vegetable is only 23 kilocalories! Of course, fried eggplants are not taken into account, but in boiled or baked form they can be safely used without fear for their figure. Moreover, eggplants help the digestion process due to fiber, and also effectively break down fat, helping to lower cholesterol levels in the body. In return, the body receives beneficial unsaturated fatty acids.

Eggplants help the digestion process thanks to fiber, and also effectively break down fat

Vegetables against diseases - than eggplants are useful

If you used to be cool to the "blue ones", we recommend that you review your attitude and include eggplant in the diet - its healing properties will help you to significantly improve your health and cope with existing diseases more quickly.

Here is a list of health problems for which eggplants will be especially helpful:

  • anemia,
  • atherosclerosis,
  • diabetes,
  • gout,
  • coronary heart disease,
  • liver and kidney disease
  • problems with vessels
  • gastrointestinal tract diseases
  • constipation
  • metabolic disease,
  • insomnia,
  • constant stress.
Great use of eggplant for blood: they lower the level of sugar and harmful cholesterol in the blood

Even one tablespoon of stewed eggplants per day will benefit your kidneys and liver, improve digestion and have a mild diuretic effect.

Great is the benefit of eggplants for blood: they lower the level of sugar and harmful cholesterol in the blood, increase hemoglobin, promote the production of red blood cells, thereby improving the blood composition, in addition, keep blood pressure at the right level.

In the East, where eggplants themselves come from, they are considered a vegetable of longevity. In addition to the healing effect on the body, this vegetable is valued by Eastern women for its ability to exert a rejuvenating effect, improve skin color, smooth wrinkles and give skin elasticity.

Overripe eggplants are dangerous to eat.

Who are eggplants contraindicated?

Despite all these healing properties, eggplants are not so harmless - the benefits and harms depend on the method of their preparation, as well as on the degree of ripeness of the vegetable.So, fried eggplants will not bring any benefit to the body, since the fiber in them is destroyed, and the pulp is saturated with toxins released from vegetable oil during frying. In addition, the calorie content of fried eggplants, soaked through with oil, increases significantly compared to boiled or baked eggplants. Such fatty food will be especially harmful to people who have gastrointestinal tract pathologies.

Overripe eggplants are dangerous to eat because they accumulate solanine - a poisonous substance that can lead to poisoning (colic, diarrhea, vomiting, convulsions and confusion may occur). Over-grown vegetables can be identified not only by the brown color of the peel, but also by the large number of seeds and the stale-looking stem. Therefore, it is worth choosing for consumption only young, elastic eggplants of almost black color. In order to avoid poisoning, any eggplants are recommended to be cut into slices before use as food and left for half an hour in water with added salt - this will also eliminate the bitterness inherent in some varieties.

Have eggplant contraindications to use in case of gastritis, digestive disorders and stomach ulcers. And those who suffer from diabetes should not get too carried away with eggplants due to the fact that they have very few carbohydrates - such a diet can lead to hypoglycemia.

Disease treatment

The benefits of eggplants for humans are not limited to eating as food. It helps in the treatment of atherosclerosis, anemia, diseases of the gastrointestinal tract, gout, kidney, edema. In addition to eating toasted or stewed, in case of problems with the removal of bile and the gastrointestinal tract, traditional medicine recommends its juice.

Drinking juice

The recipe is simple. Young fruits are peeled, cut into small pieces and squeeze the juice. Better to use a juicer. If you have problems with bile secretion - take a ripe fruit, cut off the peel, cut into small slices and pour boiling water. Hold for about ten minutes until it bursts out, then put it in a water bath. Boil for thirty minutes and strain. Infusion drink daily thirty minutes before meals.

Useful properties of dried eggplants

Fruits are useful not only in freshly prepared form. They can also be dried. This method of storage is better than conservation. When canning, the fruit loses up to 40% of useful substances, and when frozen, up to 20%.

Dried as follows: carefully wash and cut the berries into thin plates, thread them onto a thread and hang over the oven turned on (or a stove with the burners on) for a few hours. The berries should become slightly dried, but make sure that they do not dry out and burn. After that, strung slices are hung indoors and dried "in the air" for two weeks. Dried eggplants are stored in a cool dry place.

Infusion of powder can be used as a preventive and restorative drug for gums and teeth. Preparing the infusion is very easy. A tablespoon of the powder obtained by grinding is poured a glass of boiling water and infused to room temperature. Add a teaspoon of table salt and rinse your mouth.

Use in cooking

Eggplant began to be eaten as a product in Europe only from the 15th century. The advantages of this product are primarily in its ease of preparation and usefulness to the body. The high content of a balanced complex of vitamins and microelements provides the human body with essential substances. High caloric content in stew nourishes the human body, gives a charge of energy.

  • Fried eggplants. The berries are thoroughly washed, cut into thin rings, scalded with boiling water and salted. Then the slices are rolled in flour and fried in vegetable oil. Onions are also cut into rings and fried in a skillet in vegetable oil. After that, fried eggplants and onions are laid out in layers on a plate and poured sauce. The sauce is prepared in a skillet of sour cream and tomato puree. To do this, it is enough to bring the ingredients to a boil and keep them in this state for one minute.
Taking two to three medium-sized eggplants, we take two medium onions, one tablespoon of vegetable oil, flour, salt, and spices to taste, for preparing the sauce, a tablespoon of tomato puree, 100 g sour cream, three tablespoons of vegetable oil.

  • Eggplant in sour cream. The berries are peeled, cut along into two parts, placed for ten minutes in salted boiling water. The core is pre-cut, chopped into small pieces, fried in a griddle in vegetable oil. Then mixed with boiled rice, stewed carrots and onions, fresh herbs and raw egg. The resulting stuffing filled boiled halves of the fruit. Poured with a layer of sour cream, sprinkled with finely grated cheese. It is placed in the oven for fifteen minutes and served to the table.
Based on 500 g of eggplants, one medium-sized carrot is taken, one small onion, 50 g of boiled rice, raw egg, 150 g of water, salt, cheese, spices, greens.
  • Baked eggplants in Greek. Berries are cut into slices, boiled for 10 minutes in salted water. After that, laid out in a container (pot or foil), salted, sprinkled with sugar. Garlic, hard grated cheese, olive oil are added. All this is poured with tomato sauce. Closes (wrapped), fits in the oven and cooks until ready.
Based on 800 g of eggplants you need two cloves of garlic, 70 g of cheese, half a cup of olive oil, 300 g of tomato sauce, sugar - half a teaspoon, dried oregano - a tablespoon floor, salt, black pepper (ground) - 0.5 teas spoons, parsley - 15 g, greens.

Watch the video: Eggplant nutrition facts. Eggplant Health Benefits (October 2019).

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