Eggplant - good and bad for health

Among the southern vegetables, a special place is occupied by eggplant. Benefit and harm what? Let's learn more. What is their feature? Eggplants are salted, stewed, baked, dried, fried, cooked, but almost never eaten raw. Many varieties have very bitter fruits because of the large amount of solanine. So are they useful or harmful to our health? What are the useful properties of eggplant?

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Content:
  • Solanine in eggplant - benefit and harm
  • Therapeutic properties of eggplant

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Solanine in eggplant - benefit and harm

Solanine eggplant in its properties are different from potato solanine and other solanaceae. Therefore, he was given the letter M. In concentrated form, solanine M is a potent poison.

The relationship between the presence of solanine and the color of fruit pulp is established. Eggplant varieties with pure white flesh color, which do not change for some time after cutting fruits, solanineMabsent. There is solanine M in varieties with green flesh, drilling after cutting.

Increasing the amount of solanine in the fetus is promoted by hot weather with a lack of moisture. The concentration of this substance increases in the phase of biological ripeness, which negatively affects the human body, sometimes even causes poisoning. Therefore, eggplants are used only in the technical ripeness phase, when the concentration of solanine is small and can not cause harm to the body.

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In the technical ripeness phase, the fruits have a bright juicy shiny color - these are young vegetables, and in the phase of biological maturity - the fruits slightly brown, turn yellow, the shine becomes dull - these are old. Therefore, speaking of old fruits, one should not think about beneficial properties, but about the harm to health, since solanine old eggplants contain much more than young ones.

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Therapeutic properties of eggplant

Useful properties include that the use of aubergines significantly (up to 50%) reduces the cholesterol in the blood, reduces its deposition on the internal walls of blood vessels. This useful property is also a powder from dried fruits. It is due to these properties that wild eggplants were known at first as a medicinal plant.

Eggplants are not rich in nutrients, but they have high taste values. Their advantage is the presence of a variety of trace elements: copper, iron, sulfur, manganese. The content of ascorbic acid in fruits is negligible. In addition, it quickly breaks down when cutting fruit. Eggplants contain a lot of vitamins of the P-active group, exceeding in these indicators the majority of vegetable crops.

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When used correctly, they give many benefits to our health, including cancer treatment and prevention, since they have antibacterial, antiviral properties.

Recent studies by Japanese scientists have shown that eggplants have the property of detoxification - they take drugs and other harmful substances out of the human body.

This healthy vegetable contains a large amount of fiber, which will benefit people who want to lose weight.

Eggplants are now available all year round, but useful properties are manifested in full in season - from August to October.

Fruits are varied in form and size. On one plant there are 1-25 of them. Eggplants from globular and short-pear-shaped to cylindrical and serpentine are encountered. Their weight ranges from 30 grams to 2 kilograms. The fruits differ also in color: from light violet and almost black to brown, gray and almost white.

Fruits with dense pulp better retain shape when roasting cut slices, generally give more tasty products during processing. for their cooking is less vegetable oil, round fruit often have a thicker flesh.

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From eggplants prepare various dishes: fry slices, make caviar, stuff, can, salt, marinate.

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Few people know that a very tasty dish is baked eggplant. Cut the fruits into pieces, mix with tomatoes, onions, stew with vegetable oil. Then add it layer by layer with the boiled potatoes, sprinkle with parsley, grated cheese, bake. The taste of this dish is amazing!

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