Eggplants are characterized by a dark purple color and gloss while inside them are cream-colored with small edible seeds. In addition to the classic purple varieties are on the market also other types of aubergines, from lavender to green, orange and yellow, the eggplant can also be of different shapes and sizes from the classic.
Modern eggplant owes its origin to the wild version that is native to South-East Asia: the eggplant, in fact, has been introduced in Africa and, after the medieval period, has begun to spread throughout Europe and the Middle East. For centuries, the eggplants were exploited more as garden plants and as "decorative elements" such as food, because of their bitter taste. Since the 18th century new varieties and types of eggplant were developed: it is from this moment that the eggplants begin to lose the reputation of a "bitter-tasting vegetables" and begin to take place on the tables and in kitchens all over the world.
The beneficial properties of eggplant
Eggplants are an excellent source of dietary fiber, rich in vitamins B1, B6 and potassium. But there's more extraordinary because these vegetables contain high levels of minerals such as magnesium and manganese. Eggplants are an important source of vitamin K and copper, two nutrients that are essential for the health of our bones. Copper is essential for our health and our well-being since it maintains a fundamental action for the creation and production of collagen, needed for the regeneration of connective tissue. Copper is also very important for our bones as it helps to strengthen the bone connective tissue fibrin, ie those little strands of protein that are found around the cells. Vitamin K (also known under the name of "Koagulation vitamin") instead increases bone density in people with osteoporosis by decreasing the propensity to fractures.
Regular consumption of eggplant helps to prevent the formation of new blood clots, due to vitamin K and bioflavonoids, which strengthen capillaries. To this is also the add iron, calcium and other minerals in it that provide the essential nutrients required by the body.
Phytonutrients contained in eggplant include phenolic compounds such as caffeic acid and chlorogenic acid, flavonoids as well as the nasunin. In particular it is the nasunin that confers the classic purple color to the eggplant: it is a powerful antioxidant against the action of free radicals and protects the lipids (the good fats of the cell membranes of the brain) from oxidative damage.
Still, the eggplant are good for our health because they also contain chlorogenic acid (equipped with special anti-mutagenic properties) that prevents the mutation of normal cells into cancer cells.
Eggplant also has a low percentage of calories, lending itself well to any diet and, thanks to the fibers contained therein, also it helps to counter constipation and protect the digestive tract. In addition, the regular intake of eggplant can prevent colon cancer.
We just pointed out that the eggplants are low in calories and that's some data: for example, 100 g of eggplant provide only 24 calories, but contribute about 9% of the RDA (recommended daily allowance) of fiber. In short, they are especially suited to the diet of those who need to control the balance because they do not contain fat.
Also excellent diuretic properties of eggplant that helps us to cleanse the body and boost the immune system, thanks to the action of vitamin C.
should be stressed also that the eggplant does not contain gluten but is rich in substances that can hold off the bad cholesterol in the blood. This amazing vegetable also helps the nervous system due to the presence of vitamin B, very important to maintain normal metabolism of nerve tissue.
Eggplants are good allies for those who suffer from diabetes: high in fiber and low in soluble carbohydrates of these vegetables are ideal for those who need to control sugar levels in the blood.
With phytonutrients and to antioxidants therein, the aubergines play a surprising anti-microbial and anti-viral.
Finally, the eggplants are also excellent allies of beauty: thanks to the presence of
phytonutrients and antioxidants that neutralize free radicals, help to keep the skin young and beautiful.
Eggplant: uses
Eggplant is a very important vegetable for our health and our well-being. Several have its uses, in the kitchen and in natural cosmetics.
The eggplant is in fact widely used as an active ingredient in masks and facial creams thanks to its highly nutritious moisturizing for the skin. Also in cosmetics, the eggplant is very well used for its brightening properties. An ancient beauty remedy, in fact, required to crush the eggplant pulp combined with yogurt to nourish deeply and lighten the skin.
But the area where the eggplant is very frequently used is what culinary: these vegetables are deeply versatile and well suited to varied recipes.
Eggplant: contraindications
There are few side effects that may occur with the intake of eggplant. First of all, this vegetable should not be eaten raw because it would be harmful: all "guilty" of solanine which is harmful to the body but, fortunately, tends to decrease with the cooking process.
Eggplants also contain nicotinic acid which can be addictive and can also cause allergy in predisposed individuals.
Among the suspected symptoms we include nausea, sore throat, itching and swelling.
