Health Benefits of Eggplant Medicinal uses of Eggplant Dinner- LateChef.com
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Eggplant

Eggplant or brinjal, is a very low calorie vegetable and has healthy nutrition profile; good news for weight watchers! the veggie is popularly known as aubergine in the western world.
Botanically, aubergine belongs to solanaceae family and named as solanum melongena. This perennial plant is native to indian subcontinent and now grown in many tropical and semitropical regions.
Several varieties of aubergines are grown all around the world. Depending on the cultivar type, they vary greatly in size, shape, and color. Generally, aubergines fall into two broad categories, either oval shaped, or thin and elongated. The plant reaches about 3-4 feet tall in quick time and bears many bright fruits.
Each fruit has smooth, glossy skin. Internally, it features off-white color pulp with numerous centrally arranged small, soft seeds. Fruits are generally harvested when they reach maturity but just short of full stage ripeness.
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Health benefits
Eggplant is very low in calories and fats but rich in soluble fiber content. 100 g provides just 24 calories but contributes about 9% of rda (recommended daily allowance) of fiber.
Research studies conducted at the institute of biology of sao paulo state university; brazil suggested that eggplant is effective to control high blood cholesterol.
The peel or skin (deep blue/purple varieties) of aubergine has significant amounts of phenolic flavonoid phyto-chemicals called anthocyanins. Scientific studies have shown that these anti-oxidants have potential health effects against cancer, aging, inflammation, and neurological diseases.
Total antioxidant strength measured in terms of oxygen radical absorbance capacity (orac) of aubergines is 993 amol te/100 g. At value 15; they are one of the low glycemic index (gi) vegetables.
It contains good amounts of many essential b-complex groups of vitamins such as pantothenic acid (vitamin b5), pyridoxine (vitamin b6) and thiamin (vitamin b1), niacin (b3). These vitamins are essential in the sense that body requires them from external sources to replenish and required for fat, protein and carbohydrate metabolism.
Further, this vegetable is an also good source of minerals like manganese, copper, iron and potassium. Manganese is used as a co-factor for the antioxidant enzyme, superoxide dismutase. Potassium is an important intracellular electrolyte that helps counter pressing (hypertension) effects of sodium.


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