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Eggplant is grown for its fruit and is one of the most widely grown agricultural products in the world. Even in India, eggplant is ranked as the King of vegetables in terms of its nutritional value and popularity.
The appearance of the eggplant plant is thought to date back to prehistoric times in southern and eastern Asia, but it was not known to Western countries until the 1500s.
The origin of the scientific name "Melongena" of the eggplant plant comes from a 16th century Arabic name for an eggplant variety. And the English name for eggplant is "eggplant" (commonly used in the United States). , Australia and Canada) comes from an eggplant variety that is white in color and shaped like a chicken egg.
Eggplant is a herbaceous plant, belonging to the same family (Solanaceae) as tomatoes, potatoes, and pepper and has the scientific name Solaum melongena L.
The stem grows to an average height of 50 - 150cm and often has small spines. Eggplant leaves are large, the leaf blade is broad, and the underside of the leaf is covered with hairs. Flowers are white to pale purple and the stamens are yellow.
The fruit is apricot, fleshy and contains many small, soft seeds inside. Depending on the variety, the shape of the eggplant varies, usually with an elongated shape and purple skin.
You can come across many different varieties of eggplant, but you can classify eggplants based on their shape such as:
Eggplant is considered a food with high nutritional value, especially with a large amount of fiber, vitamins and minerals and very few calories.
On average, every 82 grams of raw eggplant includes the following nutrients:
In addition, eggplant contains small amounts of other minerals such as niacin, magnesium and copper.
The nutritional content in eggplant is highly appreciated, let's find out 5 outstanding effects of eggplant with Dien May Xanh!
Thanks to the significant content of antioxidants like vitamin C, vitamin B6 and potassium in eggplant, this food can promote heart health and contribute to a lower risk of heart disease.
According to the results of animal studies : eggplant can improve heart function, reduce levels of bad cholesterol LDL and neutral cholesterol triglycerides.
Feeding the animals raw or roasted eggplant for 30 days, found that their left ventricular function was enhanced and the morbidity of heart attacks was reduced. ( Journal of The Royal Society of Chemistry - National Chemical Society).
Eggplant is also high in insoluble fiber and polyphenols , both of which contribute to lowering blood sugar:
Fiber slows down digestion, reduces the ability to absorb sugar, so it helps prevent diabetes as well as prevent diabetes.
Polyphenol compounds have the ability to lower the glycemic index and increase insulin sensitivity , which should have a great impact on inhibiting the development of type 2 diabetes.
Therefore, many nutritionists recommend incorporating eggplant with grains and other vegetables into the diet of diabetics to help better control blood sugar .
Low in calories but high in fiber, eggplant is considered an ideal food for those who are having weight problems. Fiber takes time to be digested by the stomach, so it makes you feel full for longer and suppresses appetite.
In addition, fiber also stimulates the digestive process, promotes the activity of intestinal peristalsis, quickly pushes waste out of the body to prevent constipation.
Eggplant contains many antioxidant compounds that have the ability to prevent cancer. For example, solasodine rhamnosyl glycosides (SRGs). Some animal studies show that SRG can kill cancer cells and may also inhibit the recurrence of some types of cancer.
In addition, the results of an analysis of more than 200 epidemiological studies suggest that a high intake of fruits and vegetables (including eggplant) may protect against several types of cancer: stomach, rectal, pancreas, bladder, breast, ovaries, cervix and uterine lining.
Purple pigment - anthocyanin present on eggplant skin is a strong oxidant, capable of resisting lipid peroxidation , helping the meninges to be better protected from the attack of free radicals. Therefore, eating eggplant will help enhance brain function, especially cognitive ability and enhance memory.
In order to absorb nutrients from eggplant effectively, you need to choose delicious eggplants before processing. So try to apply some tips that Dien May GREEN suggests below:
With ripe eggplants, when using your fingers to gently press on the fruit body, it will leave a mark. As for the eggplants that are too old, you will find that the body is a bit hard and the outer skin is pinkish purple or light purple, so you should not choose.
In addition, you should choose to eat eggplant in the harvest season that falls in August, September (in Vietnam) to have a better and sweeter taste.
After knowing about the nutritional value and health benefits of eggplant, why don't you immediately prepare delicious dishes from this fruit such as:
Instead of grilling the familiar onion fat, you can cook eggplant in another way such as eggplant stuffed with fried meat. The layer of fried dough is crispy and golden on the outside combined with the rich meat filling inside and especially the fresh and aromatic sweetness of eggplant. You can eat it without, dipping with chili sauce without serving with rice.
Eggplant with shrimp and meat sauce looks attractive because of the glossy onion fat on top, the fresh and soft sweetness of eggplant mixed with the chewy sweetness of shrimp meat, eat it all the time without getting bored. Whether you are an adult or a child, this dish is very easy to eat and has high nutritional value.
This is probably a favorite dish for your parents or the elderly in the family. The braised meat is soft, eggplant mixed with tomatoes has a sweet and sour taste, and the fatty taste of tofu, served with hot rice is great!
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