What do eggplants contain? The benefits and harms of eggplants: what is wonderful about your favorite fruit. Contraindications and possible harm

Greetings, friends! In this article we will look at the benefits of eggplants and how to use them correctly.

Dark-fruited nightshade, known as eggplant, is a valuable dietary product that has a specific texture and taste.

The berry contains high concentrations of substances valuable for health.

Are you surprised? Yes, yes, this is a berry, and not a vegetable, as we are all used to.

The benefits of eggplant are fully revealed when it is chosen correctly and properly prepared for food.

From this article you will learn:

What are the health benefits of eggplant?

Eggplant, or dark-fruited nightshade (lat. Solánum melongéna) - a type of perennial herbaceous plants genus Nightshade (Solanum)

Brief botanical information

Eggplants belong to the genus of perennial herbaceous plants of the nightshade family. The height of individual specimens reaches one and a half meters.

The leaves are prickly, rough, alternate.

The flowers are violet-tinged, bisexual, collected in inflorescences or solitary.

The fruit is a large berry with a matte or glossy surface.

The shape of an eggplant can be cylindrical or pear-shaped, and in completely different colors - in addition to the traditional purple, there are white and yellow eggplants.

Under favorable conditions, the weight of individual berries reaches 1 kg.

Chemical composition and benefits for the body

Vegetable fruits contain a complete complex of minerals and vitamins:

• potassium,
• magnesium,
• copper,
• sodium,
• cobalt,
• phosphorus,
• fluorine,
• molybdenum,
• iron,
• B vitamins,
• vitamin D,
• ascorbic acid.

Health Benefits of Eggplant

In the east, eggplants are called vegetables of longevity.

To get all the health benefits from these wonderful fruits and maintain your quality of life into old age, you should definitely include them in your diet.

Eggplants can provide significant health benefits:

• The benefit of eggplants is that they have a fairly high pectin content and have a lipotropic effect. Substances that are not absorbed in the digestive tract contribute to the excretion of harmful substances, including cholesterol and toxins.
• Proper consumption of fruits prevents the development of gallstone disease, ischemia, and atherosclerosis.
• Copper restores full-fledged hematopoietic processes, which is important when carrying a child or anemia.
• Pregnancy with moderate consumption of fruits is easier.
• Eggplants have bactericidal properties. Once in the body, the active components suppress the activity of pathogenic microflora and block the development of putrefactive processes in the intestines.
• Vegetables, according to nutritionists, should be included in the diet of elderly people, patients with renal failure, and cardiac disorders. Potassium, which is part of it, strengthens the myocardium and the general condition of blood vessels.
  The use of blueberries is indicated for gout, as they successfully remove uric acid salts.
• High concentrations of organic acids are effective in cases of peristalsis disorders and unstable acid-base balance.
• The complex effect of minerals and vitamins helps strengthen the body's natural defenses, promotes overall health, improves complexion and makes it easier to tolerate any diet.
• Vegetable juice can be used externally to treat ulcers and wounds. It is pressed from raw pulp, twisted through a meat grinder.

Interesting video about the benefits of eggplants?

Eggplant calories

If you calculate the number of calories based on 100 grams, it is small and amounts to just over 24 Kcal.

Such nutritional value makes the product a complete component of dietary and therapeutic nutrition.

Eggplants can be included in the diet of people suffering from diabetes and varying degrees of obesity.

How healthy is it to cook eggplant?

To extract all the benefits from the product and the maximum of the considered properties, it is recommended to bake or stew it.

Fried or pickled blueberries lose most of their healing properties.

Before heat treatment, sliced ​​fruits are soaked in lightly salted water to remove bitterness and remove harmful solanine.

Making eggplant caviar

• Vegetable slices are baked in the oven, peeled, and ground with herbs (celery, dill, parsley).
• Next, add crushed tomatoes, onions, and garlic.
• Cold caviar is ready.
• It is placed in sterile jars and stored in the refrigerator for 4 weeks.

Baking in the oven

• Eggplants are cut into slices or circles, soaked for 15 minutes, and squeezed.
• Next, the pieces are placed on a baking sheet treated with vegetable oil.
• Baking is carried out in the oven for 25 minutes at a temperature of 150 degrees.

Stew stew

• For the recipe you will need a stalk of celery, one eggplant, bell pepper and zucchini.
• All vegetables are chopped into cubes and fried in vegetable oil for several minutes.
• Next, 300 ml is poured into the frying pan. hot water and the stew is stewed for 15 minutes.
• A few minutes before the dish is ready, season it with salt and spices.

How to use?

Eggplant is a unique vegetable crop.

Its fruits do not lose their taste both hot and cold.

Warmed slices can be used to prepare warm salads, they are served as a side dish for meat dishes and rice.

Caviar can act as a healthy snack.

If you spread it on a piece of rye bread, you can suppress your appetite without harm to your health.

Combined vegetable dishes constitute an independent meal, especially if a person adheres to a dietary diet.

Contraindications and harm to the use of eggplant

Possible harm lies in the incorrect choice of fruits for consumption.

Overripe fruits contain maximum concentrations of the alkaloid solanine. If this substance enters the body in excess, shortness of breath, vomiting, diarrhea, and intestinal colic may develop.

You can neutralize alkaloid poisoning using enterosorbents and subjecting the dish to high-quality heat treatment.

Do you love eggplants the way they deserve? Do you know everything about their properties? But, to specialists in healthy eating The benefits and harms of eggplants are well known. Let’s try to figure out what their opinion is about this vegetable, which is so popular in many countries.

A little history

In its wild form, this plant grew in India, South Asia and the Middle East, and from there it confidently set off to conquer the whole world. Aboriginal huts were buried in eggplant thickets more than 15 centuries ago. But Europeans first met the dark purple fruits with quite hostility because of their unusual taste, which happened only in the 15th century. And well-deserved recognition as a healthy food product came to eggplants in Europe much later - only a century and a half ago.

Today, eggplants are successfully grown in subtropical and temperate climate, being a valuable food crop. Round, glossy fruits are included in thousands of different dishes, combining perfectly with other vegetables, herbs, meat, pasta and cheese.

Beneficial properties of your favorite blue ones

What are the benefits of eggplants? The answer is obvious when considering them chemical composition. Of course, they contain many vitamins, among which the following predominate:

• thiamine (B 1), without which skeletal muscles atrophy and organs such as the brain, heart, kidneys and liver cannot function fully;
• riboflavin (B 2), necessary for the formation of red blood cells in the blood and normal functioning of the thyroid gland;
• pyridoxine (B 6), which takes an important part in metabolism;
• folic acid (B 9), the presence of which is required by the process of DNA copying during the birth of a new life;
• ascorbic acid, its deficiency causes fragility of blood vessels, weakening of muscle tone, slower tissue regeneration and many other negative consequences;
• nicotinamide (PP), which is involved in cellular respiration and has an antiallergic effect.

For intestinal problems
Eggplants contain a large amount of plant fiber, that is, indigestible fiber. These substances pass through the entire digestive tract almost unchanged. At the same time, they improve peristalsis and, like a whisk, cleanse the intestines, absorb fats and dangerous toxins, subsequently gently removing them from the body. Eggplant lovers quickly normalize their stool, so there is no congestion in the stomach.

For vascular atherosclerosis
Eggplants have the ability to reduce the concentration of cholesterol in the blood, thereby helping to dissolve cholesterol plaques on the walls of blood vessels. This is due to the high content of pectins in fruits. famous plant, which bind cholesterol in the gastrointestinal tract, preventing it from entering the blood.

For hypertension, cardiac ischemia and arrhythmia
Among the mineral elements in eggplants, potassium predominates, which has a beneficial effect on the functioning of the heart. In addition, potassium salts have a pronounced diuretic effect, removing sodium from the body, which retains fluid. At the same time, there is a decrease in edema and a decrease in blood pressure, thereby improving the overall well-being of a person.

In old age
Anthocyanin cyanidin, a dark pigment found in eggplant peel, protects the lipid membranes of nerve fibers from damage. Speaking in simple language, cyanidin prevents dementia, which is especially important for older people.

When losing weight
Eggplants have a very low calorie content, making them an ideal food for those watching their figure. After all, 100 grams of boiled vegetables contain only 24 kilocalories. Also, if you need to lose weight, the ability of eggplants to remove cholesterol and excess fluid from the body plays a big role. In a word, the purple fruit can rightfully be considered a truly dietary product.

If you want to quit smoking
Surprisingly, eggplants reduce cravings for cigarettes, and the benefits of this property are obvious. The thing is that the fruits contain microdoses of nicotine. A small amount of this substance is not capable of harming the body, but it helps to reduce the amount smoked. If you want to quit a bad habit, it is recommended to eat eggplants daily, which is equivalent to wearing special nicotine patches.

For cancer prevention
Some groups of glycosides that make up eggplants protect cells from damage by free radicals, prevent and stop the development of cancerous tumors. Of course, eggplants cannot be used as a cure for cancer. They only act as an additional means of preventing serious illness, which is also very good.

What are the healthiest fruits?

We eat young eggplants. Ripe, ripened fruits are unsuitable for food, as they accumulate a toxic substance - solanine, which inhibits nervous system person. But the shape and variety of eggplants do not play a fundamental role. Although, we can say that dark-colored fruits are a little more useful, unlike their lighter counterparts.

It’s probably not worth mentioning that eggplants intended for eating should be without signs of damage or spoilage. In appearance they can be glossy or matte, differently colored depending on the variety, but always elastic and not flaccid.

Rules for storage and consumption

Eggplants for storage must be thoroughly washed and dried. But there is no need to remove the stalk in advance, otherwise the cut will become an entry gate for various bacteria.

Prepared vegetables are placed in clean and dry plastic containers and store covered on the top shelves of the refrigerator.

Before you cook the eggplant and save all of it beneficial features, the vegetable must be soaked in salt water for at least 20 minutes. This is necessary so that the fruit does not absorb excess fats from other foods and vegetable oil, otherwise its calorie content may increase 3 times. But there is no need to peel eggplants, because the peel contains a lot of useful substances.

Eggplants can be eaten daily, boiled, stewed, baked, and preferably without salt. But raw they can be somewhat hazardous to health due to the large amount of coarse dietary fiber and the same solanine content.

Advice. To prevent eggplants cooked without adding salt from tasting too bland, sprinkle them with lemon juice or soy sauce before eating.

Contraindications

Like anyone food product, eggplants have their contraindications, but fortunately there are very few of them. First of all, this is an individual intolerance, because, oddly enough, this plant can cause allergies.

In addition, eggplants should not be consumed in conditions that pose a risk of dehydration, as well as during exacerbation of diseases of the urinary system.

And from all of the above it follows that eggplants should be on every table and as often as possible in order to give us the pleasure of a delicious taste and natural care for our health.

All materials on the website are presented for informational purposes only. Before using any product, consultation with a doctor is MANDATORY!

Chief Editor

In autumn, the choice of vegetables, fruits and berries on Ukrainian shelves becomes more limited, but there is still something to diversify your diet. For example, on the shelves you can still find them, which vary greatly in shape and color.

In Ukraine, the most common eggplants are elongated and dark-colored. purple, however, their shape can vary from ovoid to oblong, and color from white to dark purple.

Eggplant: beneficial properties

100 grams of eggplant contain only 25 kcal, and therefore nutritionists unanimously declare its benefits and inclusion in the diet, especially during weight loss. Due to the fact that eggplants are tasty and low in calories and are easy to digest, they are included in therapeutic diets and diets for weight loss.

In addition, the berries contain a huge amount of vitamins and microelements that are necessary for normal heart function, for example, potassium, vitamins PP, group B, C, carotene, calcium, phosphorus, sodium, magnesium, copper and iron. Also, during the research, scientists found that eggplants are also useful for the prevention of atherosclerosis and other diseases of the cardiovascular system of the body.

At the same time, scientists note that vitamin C, which is contained in berries, helps the body in preventing colds, and vitamins C have a beneficial effect on the human nervous system.

Eggplants: harm

However, despite all the advantages of the berry, it also has its pitfalls. For example, overripe eggplant can cause harm to the body - such fruits contain poisonous solanine, which can cause food poisoning.

Doctors also do not advise people with gastrointestinal diseases (ulcers, gastritis, digestive disorders) to include eggplant in their diet, as well as people with diabetes and those undergoing insulin therapy. The fact is that in the latter, consumption of this berry can provoke hypoglycemia.

Symptoms of such poisoning:

• colic
• dyspnea
• vomit
• diarrhea
• nausea
• confusion
• convulsions.

How to choose eggplants

To prevent the fruits from harming the body, you should choose eggplants responsibly. Thus, the overripeness of the fruit is indicated by a stale-looking stalk and a large number of seeds.

Experts advise giving preference when choosing to younger fruits, oblong in shape with a shiny and elastic surface without spots.

By the way, white eggplants are considered no less tasty. At the same time, scientists note that such fruits are safer - they contain less dangerous solanine.

Photo: Social networks

How to remove bitterness from eggplants

There are several simple tips that will help housewives rid eggplants of bitterness. To do this, cut the fruits must be soaked in salted water for 30 minutes.

By the way, eggplants are perishable foods, and therefore they should be cooked immediately after purchase. If you still need to save the eggplants for later, you should store them in a plastic or paper bag in the refrigerator.

You can freeze eggplants in several ways, while their beneficial properties will be preserved. First you need to find out how bitter your eggplants are - the freezing method depends on this. Large, dense and young fruits can be frozen without pre-processing and with the skin on, but for more bitter berries it is recommended to first remove the skin and boil them.

Eggplants are one of the most beloved vegetable crops all over the world. Particular interest in vegetables is associated with the versatility of eggplants, which can be fried, stewed, baked and served boiled. At the same time, dishes with them invariably turn out tasty, nutritious and healthy.

What are the beneficial properties of eggplants, and what in their composition is worthy of the greatest attention of people who care about their health?

What are the benefits of eggplants: features of the composition of vegetables

Elastic, covered with purple, variegated or white skin - this is a welcome guest in any kitchen.

After culinary processing, this valuable vegetable not only absorbs the aromas of the products with which it is cooked, but also transfers its taste and those beneficial substances that are part of eggplant to the dishes.

Main advantage fresh fruits– this is an abundance of fiber, pectin, and macro- and microelements vital for human life. These substances mainly determine the properties of eggplants. Despite the fact that the greenish pulp of the vegetable is rich in potassium, iron and phosphorus, calcium and magnesium, it also contains vitamins. These are ascorbic acid, vitamin PP, or nicotinic acid, as well as a number of B vitamins: B1, B2 and B5.

This composition of the vegetable determines the health benefits of eggplants, including the ability to prevent the absorption of bad cholesterol and reduce existing levels of this substance in the blood. Potassium in dishes with eggplant has an active effect on the heart and blood composition, fiber helps cleanse the body and support digestive processes.

The nutritional value of a 100-gram serving of eggplant consists of:

• 5.5 grams 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 talk about the value of this crop as dietary product, in demand for excess weight and.

Health benefits of eggplant

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 throughout the world is steadily growing, a variety of dishes with eggplants can be a good help in the prevention of these serious ailments. Vegetables containing a lot of fiber, potassium and other substances contribute to:

• removal of excess fluid from the body;
• do not allow cholesterol to be absorbed, which over time blocks the blood vessels and disrupts the blood supply to organs and tissues;
• actively remove toxins from the intestines;
• normalize digestion and metabolic processes in organism.

All these properties of eggplant are useful for mature and older people who are at risk for vascular problems, and also, more often than others, suffering from sluggish digestion, edema and high blood pressure.

With proper culinary processing, the value of eggplant as a dietary, healthy vegetable does not decrease.

The exception is frying the fruit, during which the pulp is literally soaked in oil, and instead of benefiting from eggplant, harm is simply inevitable, especially if a person has problems with digestion and the pancreas.

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

• during seasonal colds;
• during exhausting physical exertion and active mental work.

The pectins contained in vegetables also contribute to the list of beneficial properties of eggplant, which also stimulate the digestion of food and improve metabolism.

These valuable vegetables are absolutely harmless for diabetes. In addition to the therapeutic and preventive effect for atherosclerosis and heart problems, eggplants are useful in detecting signs of osteoporosis and osteochondrosis:

• Vitamin C takes care of the immune system and replenishes energy reserves.
• B vitamins are responsible for a person’s ability to work, the functioning of the nervous system and mental balance.
• Zinc and manganese in fresh fruit pulp help rehabilitate and counteract such dangerous conditions like a stroke.
• Potassium and iron actively improve blood composition, which is indicated for anemia and low tone and blood pressure.

To fully experience the benefits of eggplants and reduce the harm from eating them to a minimum, it is better to eat these vegetables boiled, stewed or baked.

What are the benefits of eggplants for weight loss?

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

What are the health benefits of eggplants at a time when the body experiences deprivation every day due to the “scarcity” of the diet?

Firstly, with the help of eggplants and other vegetables, the menu for those losing weight can be as varied as possible and filled with tasty and healthy dishes. In addition, eggplants are useful for the presence of iron and copper, magnesium and potassium, vitamins and organic acids. With such a diet, the body will not be depleted, but will use accumulated fats for the benefit of health.

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

People suffering from chronic diseases of the digestive tract and stomach in remission should not refuse to eat eggplants. The slight irritant effect of the fruit on the mucous membrane only activates the digestive processes without causing any harm.

Eggplants are also extremely useful for... These vegetables can prevent the accumulation and deposition of uric acid salts, which negatively affect the joints, as well as disrupt the functioning of the gallbladder and kidneys.

During pregnancy and breastfeeding, the woman herself can determine the benefits and harms of eggplants by the presence or absence of signs of an allergic reaction.

The main thing is that fresh young fruits that do not contain nitrates and other toxic substances are used for food.

Is it possible to harm healthy eggplants?

The most serious mistakes made when eating eggplants are:

• eating old fruits that have lost their elasticity and accumulate corned beef as they grow;
• frying fruits, during which the slices absorb oil, which is not harmless for people with digestive problems.

If you refuse delicious dishes with fried slices is impossible; before heat treatment, it is recommended to soak the eggplants for 10 minutes to half an hour in cold salted water.

During this time, not only will the risk of fat absorption decrease, but the concentration of corned beef, which is hazardous to health, will also decrease, and the beneficial properties of eggplant will remain unchanged.

People suffering from exacerbation should not get carried away with vegetable stews and other dishes with eggplants. peptic ulcer or gastritis, as well as in the acute phase of urinary and cholelithiasis.

Video about the beneficial properties of eggplant

Favorite eggplants... Many people look forward to summer to enjoy these wonderful fruits. The abundance of dishes that can be prepared with this wonderful vegetable is simply amazing: fried and stewed, steamed, in the form of snacks and caviar. In any form they retain an unforgettable, amazing taste. Today we will take a closer look at the harm and benefits of eggplants for the body. Based on this, we can conclude how often you can eat them. Eggplant is a completely unique vegetable, which has not only a characteristic purple color and oblong shape, but also many useful microelements, which we will talk about today.

How to choose eggplants

The harm and benefits of eggplants primarily depend on the quality of the fruits themselves. These vegetables come in different types, so color and shape are not always reliable indicators. There are round and oblong, white and green types. But most often in our market we find ordinary oblong purple vegetables. Be sure to pay attention to the color. Fresh young eggplant is dark, dry and shiny. Moreover, the younger the vegetable, the darker it is. Therefore, you should not buy light, gray, or brown eggplants - they will most likely be overripe. Don’t forget to feel the fruit carefully: due to the dark surface, you can easily miss rotten places.

As already mentioned, the harm and benefits of eggplant depend on how fresh the vegetables are. They have not proven themselves to be the best when stored, so buy as much as you plan to eat right away. Then it’s better to buy fresh ones.

What does eggplant contain?

Let's see what your body gets when you eat eggplant. This is an amazingly tasty and healthy vegetable of the nightshade family, so in the summer you need to cook it as often as possible, unless there are contraindications. The harm and benefits of eggplants also depend on how they are prepared, but we will talk about this a little later. Ripe vegetables contain fiber and organic acids, pectin. In addition, they are rich in various vitamins. These are primarily vitamins A, P, C, and the entire group B. But the set is not limited to this. Eggplant contains a variety of tannins, natural sugars, proteins and fats. Eggplants contain calcium and magnesium, potassium and phosphorus, sodium and iron, manganese and copper, as well as zinc, aluminum and cobalt.

Such an amazing variety of microelements and vitamins determines the popularity that eggplants have. Health benefits and harm are determined quite easily: if you have no serious contraindications, then this vegetable must be eaten regularly. This will not only provide the body with the necessary nutrients, but also normalize metabolism.

Benefits of blue vegetables

We have already looked at what eggplants are rich in. The benefits and harm to the body are explained by the presence of biologically active substances, and only in exceptional cases can they cause harm. Normally, they benefit all organs and systems of the body. It is eggplants that gently regulate blood cholesterol levels. Thanks to this property, they prevent the development of atherosclerosis, which means they have a beneficial effect on the activity of the cardiovascular system. The health of blood vessels is the length of our life, so we can’t help but use the chance to prolong their youth.

Eggplant is extremely useful for diseases of the kidneys and urinary tract. This is due to the fact that vegetables have a mild diuretic effect. In addition, eggplant has a slight laxative effect, that is, it helps cleanse the intestines and bile ducts. Eating this product has a beneficial effect on the functioning of the liver, so if everything is not in order with this important organ, then you should eat eggplant daily. At the same time, eating a lot of vegetables is not at all necessary - just 1 tablespoon of stewed product per day is enough.

Red bone marrow, immunity and eggplant

Surprisingly, the properties of eggplants are truly limitless. The benefits and harms of this product depend primarily on the method of preparation, but when consumed correctly, purple vegetables are extremely beneficial for the bone marrow and spleen. They quickly normalize hematopoietic processes and blood composition. Eating eggplant daily helps increase hemoglobin and the formation of red blood cells. If you have anemia, then eggplant is just what the doctor ordered.

Eggplant for weight loss

Indeed, if you are planning a long-term diet, be sure to include these wonderful vegetables in it. They are low-calorie and very nutritious, which means you'll quickly feel full and won't have to reach for more. The only exception is fried eggplant. The benefits and harms of this dish are obvious: the vegetable itself is a storehouse of useful substances and microelements, but, soaked in oil, it turns into the complete opposite. If you cannot refuse this method of preparing blue vegetables, then cut them into pieces and add salt before frying. After about 30 minutes you can start frying. There is another way: before cooking, put the pieces in cold water for 10 minutes - this way they will also absorb less oil. Remember to use a disposable paper towel to absorb excess oil. But still, this cooking method cannot be called the healthiest, so let's talk about how else you can prepare this vegetable.

How to cook them correctly

The healthiest way to eat eggplant is baked or stewed. Baked in the oven with tomato sauce and spices, it will successfully replace frying. Even everyone’s favorite eggplant caviar can be prepared without oil by simply simmering the vegetables over low heat. It will turn out no less tasty and very healthy. An excellent and bright appetizer is made from grilled eggplants. Eggplant can be salted and dried, pickled. There is even eggplant jam with a slight sourness and bitterness.

Indications for eating eggplants

Almost everyone can eat eggplant. It is recommended for healthy and sick people, pregnant women and the elderly. But it should not be given to children under 3 years of age. Eggplant contains solanine, and although it is pre-soaked, a small amount may remain. In addition, eggplant contains a lot of hard-to-digest fiber and very few calories. And children need calories and energy. Therefore, this vegetable is more suitable for weight loss or as side dishes and snacks than as a full meal. Otherwise, it is the characteristics of your body that determine the benefits and harms of eggplant. The benefits and harms of food are generally ambiguous - it all depends on the quantity and method of cooking.

Traditional medicine recipes

Like many other gifts of nature, this vegetable is used not only for food. Eggplant peel is used to treat certain ailments. The benefits and harms of this product are questionable among adherents of official medicine, but traditional healers claim that with its help you can get rid of hypertension. To do this, grind the peel in a coffee grinder and take a teaspoon before bed. Want to quit smoking? And here eggplant will help. The nicotinic acid contained in the fruits will help overcome discomfort, without harm to health.

Contraindications

People with disabilities should use eggplant with caution. various diseases gastrointestinal tract. Fiber, which eggplants are rich in, can cause exacerbation of gastritis, intestinal upset, and exacerbation of peptic ulcers. If you have liver and gallbladder diseases, you should also consult a doctor or eat the vegetable little by little, listening to your feelings. It must be remembered that any contraindication is relative, and even if by medical standards you are absolutely healthy, but after consuming this product you feel discomfort, you should consult a doctor or completely stop eating eggplants.

Let's sum it up

Eggplant is an extremely healthy vegetable. Learn to cook it properly. First of all, stop frying it in oil - and you will get a product with amazing properties. It not only supplies your body with useful microelements, but also at the same time heals and puts in order your metabolism, work internal organs. In addition, this vegetable is quite cheap, especially in season. It’s quite possible to see it on your desk every day.

Humanity has been cultivating vegetables for centuries. They enrich the diet with vitamins and make the daily menu varied. The abundance of vegetables allows you to choose to eat those that suit your taste. Eggplants are deservedly popular among housewives. You can use them to prepare a delicious dinner and appetizing snacks that are probably familiar to everyone. In addition, they perfectly diversify the winter diet, since they are good when salted and pickled, combined with other vegetables and used as country preparations. We will talk about the benefits and harms of eggplants for human health in this article.

More about eggplants

These vegetables are native to Southeast Asia.. In the tropics of India they are found wild. Indians South America Eggplants were used as food long before Europeans discovered the continent.

In Europe they began to be eaten only in the Middle Ages. Before this, the plant was credited with strange properties, such as causing madness, and was not eaten.

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

Today, thanks to the work of breeders and climate change, these vegetables grow well in the middle zone and more northern regions.

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

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

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

Composition and beneficial properties for the human body

The little blue ones, as they affectionately call him in the southern regions of Russia, are very rich:

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

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

Helps overcome nicotine addiction. Due to the high content of nicotinic acid, eggplant dishes reduce the desire to smoke and help break the habit.

Low calorie helps to actively use the vegetable during weight correction. Folic acid is responsible for normalizing hematopoietic processes.

The antioxidants included in the composition protect against the development oncological diseases. Due to the fiber contained in the fruit, the functioning of the gastrointestinal tract, liver and gall bladder improves.

The “Live Healthy!” program will tell you about the benefits of eggplants:

Possible health hazards and contraindications

For all its usefulness Don't use "blue":

• with exacerbation of gastritis or ulcers;
• in case of problems with the pancreas;
• for arthrosis or gout attack;
• presence of allergic reactions;
• serious kidney diseases.

There are few contraindications. As part of vegetable stews, steamed eggplant will benefit almost everyone.

Benefits of vegetables

For women

Useful for pregnant women Due to the high content of folic acid, consumption helps to cope with swelling that often accompanies pregnancy.

Normalizes the functioning of the gastrointestinal tract during lactation. Helps diversify your diet and allows you to quickly lose weight.

The vegetable is indispensable for women during menopause, useful for pregnant and lactating women

For men

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

In addition, during high physical activity, “little blue” ones exhibit a general strengthening effect.

Due to their high content of nicotinic acid, these vegetables are one of the main products during the smoking cessation period.

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

For children

Until one and a half years, it is better not to include eggplants in children's menu. For iron deficiency and low hemoglobin purple berries will help make up for the deficiency.

They will relieve the baby from constipation and normalize the functioning of the gastrointestinal tract. The unique taste of dishes with this vegetable will surely please your baby.

Important: Eggplants are not eaten raw. Cooking in large quantities of oil will bring nothing but harm to the body.

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

How to select and store

Choose slightly under-ripe, smooth and shiny specimens. Wrinkled, overripe berries are of no value.

Fruits with thin skin are tastier. The darker the fruit, the better the taste. Stores well frozen or dried.

Tip: To remove bitterness, soak them in water for 2-4 hours or chop and blanch (dip in boiling water) for 1-2 minutes.

Blot the chopped blanched vegetables with a napkin, put them in a container and place them in the refrigerator. This way they are stored for up to six months. There is no need to defrost before cooking.

Choose slightly unripe, smooth and shiny fruits with thin skin

Dry outdoors, ensuring air circulation and protecting from direct sunlight. You can cut fresh eggplants and dry them in the oven or fruit dehydrator.

When used in dietary nutrition, it is more useful to cut off the peel from a vegetable.

They are used to prepare vegetable stews. Simmer over low heat, adding carrots, bell peppers, onions, herbs and potatoes. To prepare the dish, use 1-2 tablespoons of vegetable oil.

Remember: when frying, the “blue” ones absorb a lot of oil. It is better to bake or stew. They can be pickled, salted, prepared as popular caviar, stewed or fried.

They go great with meat or vegetables.. Eggplant stuffed with meat or vegetables is a tasty and nutritious dish.

Eggplants with nuts and eggplants with garlic and herbs, video recipe:

Eggplants have long been on our table. Benefits and a bright, unique taste, made them in demand on holidays and weekdays. They found admirers in different countries.

Cheap and tasty, at proper preparation, these vegetables can bring significant benefits to the body.

Last time healthy image life began to play an important role in our lives. More and more people are trying to eat right and devote more time to exercise. They give up flour, fatty, sweet foods and include more fruits and vegetables in their diet. There is a certain range of vegetables that customers often purchase, and this range includes eggplants. In our article we want to talk about what vitamins are in eggplants, as well as the benefits and harms of eggplants.

What vitamins are contained in eggplants?

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

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

Eggplants - benefits and harms

Eggplants are valued because they contain all the microelements necessary for the human body. And this value does not decrease if they are used for cooking or simply canning. Pectin, which is contained in eggplants, helps stimulate digestion and prevents bile from stagnating. Thanks to pectin, excess cholesterol is eliminated.

Many find it difficult to answer the question of whether eggplants are harmful. The wrong answer would be to say yes, but a negative answer would not explain the whole situation either. The main thing to remember is that overripe fruits should not be consumed, as they contain the alkaloid solanine. This is a toxic substance, poisoning with which causes diarrhea, nausea, vomiting, intestinal colic, cramps and shortness of breath.

For solanine poisoning, the best antidote is milk, egg whites, and mucus soups. This substance can be destroyed if the vegetable is subjected to the correct heat treatment. And remember that excessive consumption of any vitamin can harm your body.

What are the benefits of eggplants?

Despite the fact that eggplant cannot boast of a large amount of vitamins in it, it is low in calories and is a good helper in the fight against obesity. It contains pectin and many other valuable microelements that remove toxins from the body and prevent cholesterol from being absorbed.

They are indispensable in dietary nutrition. Potassium, which is contained in eggplants, improves heart function and removes fluid from the body. It is used in the treatment of atherosclerosis, anemia and gout.

Elderly people should include this vegetable in their diet. It helps fight atherosclerosis, osteochondrosis and osteoporosis, and also strengthens bones.

Eggplant calories and nutritional value

If you are wondering how many calories are in eggplants, then 100 grams of raw vegetable contains only 24 calories. More details about nutritional value and the composition of eggplants, see the table below.

Eggplant juice

IN folk medicine Eggplant juice is highly valued. It contains B vitamins, vitamin C, PP, as well as minerals: potassium, calcium, magnesium, sodium, iron, phosphorus. It is recommended for use by people suffering from atherosclerosis and cardiovascular diseases.

To make eggplant juice, you need to peel fresh young eggplants and use a juicer to squeeze out the juice.

It helps well with intestinal and stomach diseases. Eggplant infusion is also used as a choleretic agent; to do this, you need to peel one medium eggplant and cut it into small squares and pour a glass of boiling water. Then place the steamed eggplant on a water bar for 30 minutes and then strain. Take this infusion three times a day half an hour before meals.

Contraindications

It is not recommended to consume overripe fruits, as they contain large amounts of solanine. As you know, solanine can cause poisoning. In case of poisoning, shortness of breath, colic, nausea and vomiting appear. To cleanse the body of solanine, you need to constantly drink clean water.

If you do get eggplants that are not very fresh, place them in salted water to extract solanine from them.

Please note that eggplants with white skin contain practically no corned beef, and the taste is delicate and pleasant.

Eggplant diet

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

Dietary value of eggplants. Why are eggplants used for weight loss? Eggplant has many beneficial qualities that help remove cholesterol from the body. Eggplants contain a large amount of potassium, which improves heart function and helps remove fluid from the body. It also contains iron and copper, which will replenish your body with vitamins during your diet.

The eggplant diet is very simple, you just need to replace dinner with eggplant dishes. And it is advisable to introduce this vegetable as a main dish at lunch. Eggplants need to be boiled or cooked in a double boiler. This method of preparation will preserve all the vitamins, and the dish will be low in calories.

Eggplant for pregnant women

Eggplants are of great benefit to pregnant women, as they contain iron and copper, which improve the process of hematopoiesis and increase immunity. It is best to stew or bake eggplants, this way they retain all the beneficial substances. It is better not to eat fried eggplants for pregnant women, because they are difficult to digest. Potassium, which is contained in eggplants, improves heart function and restores water balance in a woman's body.

Eggplants for nursing mothers

A nursing mother can safely introduce eggplants into her diet, the main thing is to take into account several nuances. If future mom she did not eat eggplant during pregnancy, then she needs to introduce eggplant into her diet with caution, while observing the child’s reaction. If you notice an allergic reaction, then you should stop using this product. And the second thing you need to pay attention to is the quality of the eggplants themselves.

Adhering to this scheme for introducing new foods, by the age of 3 months the mother can eat any food without harming the baby.

Recipe for eggplants with walnuts. Peel the eggplants and cut into small pieces. Grease the mold with vegetable oil and place the eggplants. For the sauce you will need 3 tomatoes, a handful of finely chopped nuts, 1 clove of garlic, grind all this in a blender until smooth. Pour the sauce over the eggplants and bake.

How to cook eggplants correctly

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 can also be harmful to health. Cookbooks contain many recipes for fried and pickled eggplant, although preparing this vegetable this way makes it difficult to digest and does not bring any benefits.

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

The most best dish Eggplant is considered cold caviar. The preparation is very simple, you just need to peel and cut the eggplants into small pieces, add herbs to them: parsley, dill, tomatoes, garlic. During baking, all useful substances are preserved. Eggplants are also recommended to be steamed and added to various dishes, such as pilaf, dumplings, salads, and stews.

Freezing eggplants - preparations for the winter

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

To properly freeze eggplants, first wash them and cut them into slices. Then sprinkle the eggplants with salt and leave for 30 minutes, rinse off the released juice with water - this will help get rid of the bitterness. To prevent the eggplants from becoming rubbery, use a colander to place them in boiling water for 3 minutes, then in cold water. Leave the eggplants on the towel for a couple of minutes to dry. Place them on a tray and cover cling film. It will take about 4 hours for the eggplants to freeze completely.

For freezing, it is best to use airtight containers or freezer bags. Don't forget that eggplants are recommended to be stored frozen for 4 to 6 months.

Defrosting eggplants. In this matter, you also need to know some of the nuances of defrosting eggplants. It is recommended to defrost quickly, for example using microwave oven. And it’s best to start cooking them without defrosting.

About the beneficial properties of eggplant Video

Video about the benefits and harms of eggplants, to whom they are contraindicated and what myths exist about eggplants.

Usually we don’t think much when using eggplants when preparing dishes, whether they will bring harm or benefit to our body. Many people like the “little blue ones” fried as a cold appetizer or a hot dish; others prefer to bake eggplants in the oven, stew them, or cook eggplant caviar. Those who are watching their weight try to eat eggplants only when they are boiled, because these vegetables absorb a lot of oil when fried, which significantly reduces the usefulness of eggplants.

Vitamin composition of eggplants

So, are eggplants healthy, and what are they? healing properties? Can these harmless-looking purple vegetables cause harm to our body? Let's take a closer look at what eggplants are - their properties and composition, as well as possible contraindications for use.

The beneficial properties of eggplant will come in handy during dietary nutrition.

Like other vegetables from the garden, eggplants are not deprived of vitamins. They contain B vitamins, which have a beneficial effect on the nervous system and relieve insomnia. The amount of vitamin C in one eggplant is enough to prevent flu and colds. In addition, “little blue” contains vitamin PP, which makes it easier for smokers to quit cigarettes, as well as numerous micro- and macroelements: potassium, phosphorus, iron, calcium, magnesium, copper, manganese.

Video about the beneficial properties of eggplant

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

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

The beneficial properties of eggplant will come in handy when dietary nutrition, because one hundred grams of this vegetable contains only 23 kilocalories! Of course, fried eggplants are not taken into account, but boiled or baked, you can safely eat them without fear for your figure. Moreover, eggplants help the digestion process thanks to fiber, and also effectively break down fat, helping to lower cholesterol levels in the body. In return, the body receives healthy unsaturated fatty acids.

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

It is better to buy young fruits of rich lilac or dark purple color. Brown and gray-green color indicates that the vegetable is already overripe - there will be no benefit from it. Also make sure that there are no scratches or dents on the skin of the vegetable.

Vegetables against diseases - what are the benefits of eggplants

If you previously had a cool attitude towards the “little blue ones”, we recommend that you reconsider your attitude and include eggplant in your diet - medicinal properties it will help you significantly improve your health and quickly cope with existing diseases.

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

• anemia,
• atherosclerosis,
• diabetes,
• gout,
• cardiac ischemia,
• liver and kidney diseases,
• problems with blood vessels,
• gastrointestinal diseases,
• constipation,
• metabolic disease,
• insomnia,
• constant stress.

The benefits of eggplants for the blood are great: they lower the level of sugar and bad cholesterol in the blood

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

The benefits of eggplants for the blood are great: they lower the level of sugar and bad cholesterol in the blood, increase hemoglobin, promote the production of red blood cells, thereby improving the composition of the blood, in addition, they keep blood pressure at the desired level.

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

Overripe eggplants are dangerous to eat.

Who are eggplants contraindicated for?

Despite all the listed medicinal 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. Thus, 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, completely soaked in oil, increases significantly compared to boiled or oven-baked eggplants. Such fatty foods will be especially harmful for people who have gastrointestinal pathologies.

Overripe eggplants are dangerous to eat because they accumulate solanine, a toxic substance that can lead to poisoning (colic, diarrhea, vomiting, convulsions and confusion may occur). Overripe vegetables can be identified not only by the brown color of the peel, but also by a large number seeds and a stale-looking stalk. Therefore, you should choose only young, firm, almost black eggplants for consumption. To avoid poisoning, it is recommended that before using any eggplants, cut them into slices and leave them in water with added salt for half an hour - this will also eliminate the bitterness inherent in some varieties.

White eggplants contain practically no solanine and are in no way inferior in taste to their purple “brothers”.

Eggplants have contraindications for consumption in cases of gastritis, indigestion and stomach ulcers. And for those who suffer from diabetes mellitus, you should not get too carried away with eggplants due to the fact that they contain very few carbohydrates - such a diet can lead to hypoglycemia.