Raw eggplant benefits. Eggplants, benefits and harms, use of eggplants in folk medicine and cooking

“Little blue ones,” as eggplants are often called, could be more actively used in people’s diets. This is especially true in the summer, when rural residents grow them en masse. Few people know the benefits of eggplants. Their delicate structure, which appears during the cooking process, has incomparable properties. You need to use the product carefully, because the nightshade plant can cause harm.

Product benefits

The birthplace of this vegetable is India. In China, where the plant was imported, it became more popular. In the modern world, the main countries that grow this crop are Italy and Spain. For a long time it was believed that a vegetable could only cause harm. It was used as a poison leading to human poisoning. It was implied that the eggplant is capable of:

• cause cancer;
• lead to the development of dementia or memory loss;
• create conditions for the development of leprosy.

Eggplant fruits have a bitter taste. During cooking, the delicate color of the internal structure turns brown. The purple shell becomes almost black. These properties can be used in the design of dishes.

The benefit lies in the low calorie content of eggplants. At the same time, they contain vitamins of different groups:

• B1, B3, B6;
• folic acid;
• A, P, S.

In addition to this, eggplants are rich in heart-healthy potassium, magnesium and zinc, which can calm the nervous system, sodium and iron, which are involved in metabolic processes. The vegetable is also used:

• in the treatment of spleen diseases;
• when normalizing the hematopoietic system;
• when activating the bone marrow;
• while lowering blood pressure, cholesterol levels and strengthening the heart;
• for the prevention of kidney diseases and atherosclerosis;
• to combat and prevent Alzheimer's disease in people over 50 years of age.

Along with saturating the body with nutrients, eggplant has the properties of activating metabolism. That is why, in the process of losing weight, if there are no contraindications, you should consume the vegetable regularly.

Eggplant in the process of losing weight

Most often, it is customary to fry eggplant in vegetable oil. The structure of the vegetable easily absorbs it in large quantities. As a result, a low-calorie product turns out to be a very fat-rich dish, which will be harmful to a person in the process of losing weight.

To make the vegetable useful in the fight against extra pounds, you can place it on thick paper towels when ready. They will absorb excess fat contained in the dish. At the same time, not all vitamins will retain their properties and enter the body (due to frying).

It is better to steam or stew eggplants. The recipe with tomatoes allows you to get the desired result:

• Wash 150 g of eggplants thoroughly and cut into large pieces;
• place them in a thick-walled dish suitable for the oven;
• pour tomato paste over the vegetable;
• add spices and place everything in the oven.

After 30–40 minutes of heat treatment, the dish will be ready. It will not harm the figure.

Eggplant caviar satisfies hunger well during the diet. Phenols and chlorogenic acid, which are contained in the vegetable, have high antioxidant properties. This allows you to quickly break down fats and rejuvenate the body from the inside. Caviar should be consumed in small quantities. It will show its properties perfectly together with whole grain bread.

What is important to know about cooking eggplants

The main ways to prepare eggplants are:

• stewing;
• frying;
• steaming or microwave cooking;
• creating fresh juice;
• preserved food in the form of caviar, salads, etc.

The juice should be consumed only under the supervision of a physician and when indicated. Otherwise, you can cause harm to the gastrointestinal tract and other organs.

To make sure that a vegetable is ready to eat, you need to check its color and texture density. The ideal eggplant is very soft and dark in color. It may taste like mushrooms. Sometimes they are cooked together. This combination does not cause harm. The vitamins contained in mushrooms and eggplants are very similar in composition.

The following subtleties allow you to get rid of the bitterness that accompanies the taste of the vegetable:

• Peel the skin of the eggplant before cooking it further;
• Place boiled or steamed vegetables in cold water for a while and then squeeze them out;
• eggplants cooked with potatoes or carrots can impart bitterness to them.

Eggplant caviar rarely has an unpleasant taste. It contains carrots or other vegetables that eliminate this effect.

Rules for storing and selecting “little blue ones”

In order for vitamins to be preserved in vegetables, they must be stored correctly. This requires:

• place them in a dark and cool place;
• too low temperatures will cause damage and turn the peel into a “wrinkled bag”;
• if you wrap vegetables in parchment paper, they will remain unchanged longer;
• in suburban conditions, if there is no refrigerator, you can place them in clean sand.

The health benefits of eggplant last for 3-4 months. Then the vitamins are gradually destroyed.

To prevent eggplants from causing harm, you need to know how to choose them. You should pay attention to the following parameters:

• the peel should not be damaged or wrinkled;
• slight rot can kill beneficial properties;
• the stalk must be intact;
• The young fruits of the plant are more useful, because they do not accumulate solanine, which can cause harm to the body;
• if it is possible to purchase white varieties of cultivated eggplant, it is better to choose them;
• fruits easily absorb harmful substances, so you should not purchase vegetables from sellers along the roads or in case of uncertainty about the clean production of the crop.

Contraindications for use

Concerns regarding the use of eggplants are justified. Any nightshade can cause poisoning if consumed in excess. The following people should cook eggplant dishes less or avoid them altogether:

• having diseases of the gastrointestinal tract: gastritis, ulcers, colitis, etc.;
• patients with iron deficiency anemia, because the vegetable in large quantities can remove iron from the body;
• those suffering from poor liver and gallbladder function;
• pregnant women, because solanine accumulated over time in fruits can provoke a miscarriage;
• nursing mothers, because a high risk of poisoning can worsen the baby’s condition;
• children under three years of age, whose immature intestinal tract system finds it difficult to cope with the digestion of a specific vegetable.

If you feel heavy after eating dishes containing eggplant, you should limit your consumption. Caviar often causes a feeling of nausea, because... The vegetable oil in its base makes digestion difficult.

The properties of the “little blue ones” have been well studied. With proper selection and preparation, they can improve the operation of various systems. It is important to have a sense of proportion, including amazing vegetables in your diet, and listen to how the body reacts to them. Those who want to keep their body healthy and beautiful, in the absence of contraindications, are recommended to consume this healthy vegetable.

Today the topic of our conversation is eggplant dishes. I want to offer you recipes on how to quickly and tasty cook this famous and popular vegetable.

When it comes to eggplants, for some reason, you immediately remember the famous Soviet comedy “Ivan Vasilyevich Changes His Profession.” How the hero of S. Kramarov, with some disdain, announced the menu of the royal table, mentioning red caviar, black caviar and loudly swallowing with relish, “Overseas eggplant caviar”, it was a very funny moment, considering that the counters at that time in stores were all lined with jars of this “overseas” delicacy.

To this day, you can see this unique culinary miracle in many stores.

Eggplant, like zucchini, is a unique vegetable, no matter how it is cooked: boiled, baked, stewed, etc.

If you suddenly want fried potatoes with mushrooms, but there are no mushrooms at home, then feel free to fry the eggplants. They have a characteristic mushroom taste.

Vegetable season is in full swing - we are preparing eggplant dishes

1. To prevent the vegetable from becoming bitter, soak it in salted cold water.
2. When preparing eggplant caviar, it is better to grind it with a ceramic knife; a metal knife and a meat grinder may cause an unpleasant aftertaste
3. Before frying, pour boiling water over the cut pieces - this will help them absorb less fat.
4. To prevent cut mugs or slices from losing their shape during frying, do not remove the skin from them.

Recipe for a delicious eggplant casserole with potatoes, tomatoes and mozzarella

Ingredients:

• 2 eggplants
• 3 medium potatoes
• 3 medium tomatoes
• 2 cloves garlic
• Mozzarella cheese
• Olive oil
• Pepper

Preparation:

Cut the vegetable lengthwise into thin strips

Lubricate each strip with a small amount of oil on both sides.

Pour oil into a heated frying pan and fry the pieces on both sides until lightly browned.

Peel the potatoes, cut into thin slices and boil a little in boiling salted water until half cooked

Drain the potatoes and rinse them with cold water.

Grease a baking dish with oil and lightly sprinkle with grated breadcrumbs

Place potato wedges between the eggplant strips

Place eggplant strips in a circle, salt to taste

Remove the core and seeds from the tomato and cut the sides into cubes.

Place the eggplant on top of the layer

Sprinkle with finely chopped garlic and pepper to taste

Grate the cheese on a coarse grater and sprinkle on top

Place the pan in an oven preheated to 200 degrees and bake until done.

Recipe for Turkish stuffed eggplants “Imam Bayaldi”

(from Turkish - “The Imam fainted”)

You will need:

• 2 eggplants
• 2 onions
• 2 tomatoes
• 1/2 green pepper
• 3 cloves garlic
• A small bunch of parsley
• Olive oil
• 1 teaspoon sugar
• Pepper

Preparation:

Peel the eggplants in strips, leaving the green stalks, cutting off the ends

After salting the water, put eggplants cut in half in it for 15 minutes to remove the bitterness.

Cut the onion into half rings, 3 mm thick

Cut the garlic into large cubes

Remove seeds from pepper and cut into medium cubes

Peel the tomatoes and cut into small cubes

Finely chop the parsley

Line a baking sheet with foil and place the eggplants, dried with a paper towel.

Coat them with oil, put them in the oven, turn on the grill function, bake for 15-20 minutes

Pour a small amount of oil into a heated frying pan, add onion and garlic, saute until semi-transparent

Add pepper, fry until pepper becomes soft

Add the tomatoes and fry, stirring until the juice has evaporated

Salt and pepper to taste, add sugar, mix thoroughly

Add parsley before removing from heat

Flatten the soft center of the eggplant with a spoon and sprinkle with a pinch of sugar.

Place the filling on top

Place in an oven preheated to 200 degrees and bake for 15-20 minutes.

Sprinkle with fresh herbs before serving

Recipe for delicious eggplant rolls

Ingredients:

• 100 g hard cheese
• eggplant
• 3 teeth garlic
• 2 tomatoes
• cucumber
• basil, parsley, dill
• mayonnaise
• vegetable oil
• Art. lie flour

Preparation:

Cut the eggplants into thin strips, add salt to taste

Beat 1 egg in a plate, add 1 tablespoon of flour, stir

Roll the strips in the egg, fry on both sides until golden brown.

Grate the cheese, squeeze the garlic through a press and mix with mayonnaise

Cut tomatoes into slices

Peel the cucumber and cut into thin slices

Coat fried strips on one side with cheese paste.

Place a tomato or cucumber on the edge, add a sprig of dill, roll into rolls

Before serving, garnish with lettuce, herbs, and cherry tomatoes.

How to cook “Boats” from eggplant with meat

Ingredients:

• 6 eggplants
• 3 onions
• 3 tomatoes
• 500 gr. minced meat
• 2 tablespoons tomato paste
• Spices

Preparation:

Fry the minced meat in a frying pan heated with oil, add 300 ml of water, fry until the water has evaporated

Cut the eggplants in half and remove the boat-shaped cores.

Cut the cut pulp, onions and tomatoes into small cubes

Alternately add onion, pulp, tomatoes, spices if desired, tomato paste and 200 ml of water to the minced meat, fry until the water evaporates

Place the boats on a greased baking sheet, salt and pepper to taste, fill with filling

Bake in an oven preheated to 190 degrees for 20 minutes

Cut the tomatoes into slices, place them on the eggplants, grate the cheese and sprinkle on top

Place the pan back in the oven for 20 minutes.

A quick and tasty recipe for eggplant like fried mushrooms

You will need:

• 4 eggplants
• 2 medium onions
• 3 cloves garlic
• 2 eggs
• Vegetable oil
• Parsley, dill
• Pepper
• Juice of half a lemon

Preparation:

Cut the eggplants into medium pieces

Beat eggs with a whisk until foamy

Pour the eggs into the chopped cubes, mix thoroughly, cover with a lid and place in the refrigerator for 1 hour.

Cut the onion into small cubes

Pass the garlic through a press

Dill and parsley to taste, finely chop

Heat a small amount of oil in a frying pan

Place the eggplants in a frying pan and fry until golden brown.

Add onion

Towards the end of frying, add salt and pepper to taste

Remove from heat, add garlic and herbs, stir

Pour lemon juice over the finished dish and let it sit for a while.

Recipe for cold appetizer of eggplant with sesame seeds, walnuts and garlic

Ingredients:

• Eggplants – 2 – 3 pcs.
• Sweet pepper – 2 pcs.
• Peeled walnuts – 1 handful
• Sesame – 1 tbsp. lie
• Garlic – 1 clove
• Olive oil – 2 tbsp. lie
• Balsamic vinegar – 1 tbsp. lie
• Arugula – bunch

Preparation:

Prick the eggplants with a fork, bake in the oven until cooked, then peel them, cut them and put them in a salad bowl.

Finely chop the walnuts and pour into a salad bowl

Add sesame seeds, olive oil

Remove seeds from pepper and cut into small cubes

Pour in balsamic vinegar

Finely chop the garlic

Mix everything thoroughly, sprinkle with arugula

Video recipe for delicious eggplants in a slow cooker

Cold eggplant caviar in Odessa style

You will need:

• 1 kg eggplant
• 500 gr. tomatoes
• 1 medium onion
• 1 bunch celery greens
• Garlic
• 3 tablespoons vegetable oil
• Pepper

Preparation:

Prick the eggplants with a toothpick and place them on a baking sheet.

Place the baking sheet in an oven preheated to 200 degrees for 20 minutes; during baking, reduce the temperature to 180-150 degrees.

Finely chop the onion

Cut the tomatoes in half and grate the cut side

Finely chop the celery, mix everything thoroughly

Cut the baked vegetable lengthwise into three parts, not completely, place it vertically, press down with a weight, leave for 30 minutes, let the bitter liquid drain out

Using a spoon, scrape the pulp from the skin of the eggplant and chop finely

Add to tomatoes, salt and pepper to taste

Pour in the oil, mix thoroughly, cover and refrigerate for 15-20 minutes.

Recipe for eggplant and garlic appetizer

Ingredients:

• 1 kg eggplant
• 3 bell peppers
• 1 bunch of dill
• 1 bunch of parsley
• 4 cloves garlic
• Hot pepper to taste
• 0.5 tablespoon salt
• 1 tablespoon sugar
• 2 tablespoons vinegar 9%

Preparation:

Peel the eggplants and cut into large pieces

Place the pieces in the oil heated in a frying pan, fry on all sides until golden brown.

Peel the pepper from seeds, add garlic, hot pepper, sugar, salt, vinegar, herbs

Grind everything in a blender

Add filling to still warm eggplants

Mix everything carefully, mix thoroughly and put in the refrigerator for 2 hours

Video eggplant recipes – 3 simple delicious eggplant dishes

Eggplants are used to prepare various dishes in national cuisines around the world; everything suggests that this vegetable is not only amazingly tasty, but also very good for health.

You can safely add various vegetables, your favorite spices and herbs to dishes with eggplants, as this will only enhance their unique taste

Try it, cook it to surprise your loved ones and friends

Eggplants or blue ones are vegetables that, despite their origin from warm places, are excellently grown in fairly cool climates. Eggplants owe their popularity to cooking; a great variety of dishes are prepared from them. In addition, these vegetables are also used in folk medicine. To understand the benefits and harms of eggplant, you need to understand what kind of plant it is, its origin, and the chemical composition of the fruit.

Description of the eggplant plant

Eggplant or dark-fruited nightshade is a representative of the genus Nightshade, the Solanaceae family. It is a close relative of potatoes, vegetable peppers, and tomatoes. The homeland of eggplant is India, from there it spread throughout Asia and Africa. Eggplant came to European countries in the 5th century, but only in the 19th century did eggplant begin to be cultivated and grown as a garden plant. Wild eggplant, the ancestor of cultivated varieties, grows as a perennial form; in cultivation, eggplants are grown as annual vegetables.

Most representatives of the species are powerful and strong plants. They can reach one and a half meters in height. Eggplants have a well-developed root system. Its roots easily penetrate to a depth of one meter. The stems are strong, slightly spiny, green or purple. The leaf blades are whole, elongated, with thick petioles. The color of the leaves is green, maybe with a purple tint. The flowers are usually solitary or collected in small drooping inflorescences. The corollas are purple. The eggplant fruit is a complex berry. The weight of the fruit is from forty grams to one kilogram. The shape is round, elongated or pear-shaped. Edible when slightly unripe. Ripened seeds are brown-yellow in color. Currently, varieties with fruits of different colors have been bred:

• white
• light green
• variegated
• orange
• dark purple

Also, modern varieties differ from the usual blue ones. There are already eggplants in the shape of a ball and long narrow icicles. But regardless of shape and color, all fruits have approximately the same composition. It is the chemical composition that determines the benefits and harms of eggplant.

Eggplant, benefits and harm

Eggplant fruits contain up to 14% dry matter:

• proteins 1.5%
• carbohydrates 5%
• fat 0.6% (mainly in seeds)
• Carbohydrates include:
• fructose
• glucose
• sucrose
• starch

Eggplant fruits are rich in valuable salts:

• potassium
• gland
• manganese
• aluminum
• magnesium

They contain:

• anthocyanins
• pectin
• cellulose
• ascorbic acid
• carotene
• a nicotinic acid
• thiamine

All this determines the nutritional and medicinal value of the fruit. The benefits of eggplant are primarily:

• in their low calorie content
• diuretic properties
• ability to normalize heart function
• the presence of substances that cleanse blood vessels of cholesterol
• content of compounds that improve joint condition

Therefore, eating eggplant is recommended for people suffering from atherosclerosis, edema, and excess weight. Recent studies have shown that polyphenols contained in eggplants increase cell resistance to damage. They protect individual cells and the entire body from cancer and reduce the risk of pathological mutations. The skin of dark-colored eggplants contains the beneficial substance nasunin. Thanks to it, the lipid membranes of brain cells are not destroyed and their aging slows down. Nasunin prevents the death of brain and nervous system cells. Thanks to it, memory and central nervous system function improves.

Nasunin has a beneficial effect on the course of arthritis; it is able to remove excess iron, an excess of which is just as harmful as a deficiency. However, like many nightshades, eggplants contain the poisonous alkaloid corned beef M. The concentration of this substance in the fruits increases as they ripen, so eating overripe fruits can cause solanine poisoning. In addition, people with problems with the kidneys and gallbladder should not overuse eggplant dishes. And during periods of exacerbation of diseases, complete abandonment of them will be required. It’s worth figuring out how you can prepare necessary and healthy medicines and eggplant dishes.

Eggplants in folk medicine and cooking

Eggplants in folk medicine

For external use, grate a fresh eggplant along with the peel and squeeze out the juice. Lubricate wounds that do not heal for a long time or apply compresses to them. To stabilize weight and relieve swelling, you can prepare eggplant puree. To do this, bake three medium-sized eggplants in the oven until soft, chop and simmer adding half a glass of milk. Chop parsley into puree and replace it with dinner for three weeks. A choleretic remedy from eggplants is prepared as follows: a medium eggplant without peel is finely chopped, poured with a glass of boiling water, left in a warm place for half an hour and consumed half a glass before meals three times a day.

In case of disturbances in the functioning of the heart and blood vessels, to reduce cholesterol levels, squeeze the juice from fresh eggplant, grated, and consume it with meals, one to two spoons three times a day for ten days.

Eggplant in cooking

When preparing eggplant dishes, keep in mind that the peel contains important vitamins and nasunin, so it is important to cook it unpeeled. The bitterness can be removed by soaking the sliced ​​eggplant for a short time in cold water. Do not subject eggplants to prolonged heat treatment and cook it either without oil at all or with a minimal amount of it. Based on all this, the healthiest thing is to grill eggplants along with other vegetables.

For caviar, stew or other dishes, it is better not to fry eggplants, but to bake them in the oven without oil. The benefits of any dish made from them are enhanced by the addition of garlic, nuts, and herbs. Cut the eggplants lengthwise into slices. Place them in a bag and bake until soft in the microwave, this usually takes five minutes. Fry the onion in oil until transparent, take about 1/3 of the onion from the eggplant. Place soft eggplant slices with the onion and simmer all together for 10 minutes. Salt, pepper, squeeze out the garlic. Delicious and healthy eggplants will be ready in less than 20 minutes. It is important to remember that eggplants are contraindicated for consumption during periods of exacerbation of kidney and gastrointestinal diseases.

There are many speculations about the health benefits and harms of eggplant. So, some believe that it is poisonous in its raw form, while others are sure that it must be cleaned.

In this article we will look in detail at how you really should eat blueberries, what their benefits are and how to cook them to remove the bitterness.

But first, let's find out what an eggplant is?

This is the fruit of the plant Nightshade ( Solanum melongen). From a botanical point of view, this is a berry. From a culinary point of view, it is a vegetable.

Compound

The calorie content of eggplant is 35 kcal per glass of ready-made finely chopped vegetable. This volume also contains:

• 5 g vegetable fiber;
• 6% DV for manganese;
• 4% each of vitamin K, B1 and B6;
• 3% each of magnesium, potassium, folate and copper.

You may notice that the amount of vitamins and minerals in the blue ones is not that great. And yet they are very useful. Why?

Unique antioxidant nazunin

The main benefits of eggplants are explained by the presence of a unique antioxidant, nazunin, in their composition. This is a substance from the anthocyanin group. It is found in fruits and vegetables that have a dark purple color, but most of all it is found in eggplants.

The biological effects of nazunin are extensive and include:

• destruction of free oxygen radicals;
• protection of membranes from peroxidation;
• binding and removal of toxic heavy metals from the body.

Nazunin reliably protects the genetic apparatus of the cell and its membranes from damage by free radicals. The positive effect of nasunin on the lipid bilayer of membranes is important not only for preventing mutations and premature cell death, but also for improving the transport of nutrients across the membrane and removing waste products from the cell.

Along with nazunin, eggplant also contains other antioxidants. So they contain quite a lot of polyphenolic compounds, as well as chlorogenic acid - the very substance with which it is associated.

Main beneficial properties

Is it possible to eat while losing weight?

It is both possible and necessary.

1. Eggplants have very few calories. Only 35 per 100 grams of ready-made vegetables. At the same time, it contains quite a lot of fiber, which saturates well.
2. The presence of chlorogenic acid in blueberries is also important for weight loss. After all, this substance is the main active compound in some dietary supplements for weight loss, for example, in green coffee.
3. This vegetable supports good functioning of the digestive system (especially effective in the form), eliminates constipation and helps improve the condition of the intestinal microflora. All this is important for normalizing weight, since with pathological weight gain the composition of the intestinal microflora always changes and other digestive problems are observed. These problems can often go unnoticed, but they exist.
4. Eggplant improves blood sugar control. This is important for the prevention of diabetes. And also necessary for weight loss. Since a rapid rise in blood glucose levels, followed by a massive release of insulin, is one of the reasons for the formation of excess fat deposits.
5. Antioxidants fight chronic inflammation. Since excess weight gain is almost always associated with the presence of various inflammatory processes in the body, this quality of the little ones is another answer to the question of how eggplant is useful for weight loss.

How to use it correctly?

Can you eat eggplants raw?

Raw vegetables are not poisonous. Therefore, yes, they can be eaten raw. But there is no need for this.

Raw they are coarse, and few people find them pleasant to taste. The wonderful thing is that there is no need to torture yourself with such a raw food diet.

The features of this vegetable are reminiscent of, which after heat treatment only become healthier.

Do you need to peel eggplants?

In no case. The main amount of the most useful compound in these vegetables - nazunin - is concentrated in the purple skin.

How to remove bitterness from eggplants?

The bitterness of blueberries is due to the presence of the substance solanine in them. This compound is poisonous. However, there is so little of it in vegetables of this type that it is impossible to get poisoned. But you can feel an unpleasant bitter taste.

Therefore, to prevent eggplants from becoming bitter, they are freed from solanine. This can be done in two ways - using salt and boiling water.

• blue ones should be cut into cubes, strips or circles;
• generously sprinkle with salt;
• Grind pieces of vegetables with salt with your hands until juice forms, just as you usually grind cabbage when fermenting it (you don’t have to grind it, but then it will take more time for the bitterness to come out);
• Remove the pieces from the resulting juice and place on a paper towel.

The second method is wet initially.

The little blue ones are hushed in a strong salt solution for 15 minutes. Then washed and dried.

Eggplants can be cooked so that they do not taste bitter without the help of salt. Using boiling water. To do this, cut them into pieces and place them in boiling water for 2-3 minutes. Then take it out with a slotted spoon, allowing it to drain well.

Eliminating bitterness with boiling water is preferable if you intend to eat eggplants raw. In 2-3 minutes of cooking they will become softer, but will not yet have time to turn into boiled. Of course, if you cut them into not very small pieces.

Is it possible during pregnancy?

It is advisable to reduce the amount of this vegetable to a minimum. Since its abundant inclusion in the diet can lead to miscarriage. It stimulates the appearance of menstruation.

Can a nursing mother eat eggplant?

Blue ones are among the foods that can increase gas formation in infants when included heavily in the diet of nursing mothers. Therefore, if your child is prone to colic, then it is better to temporarily avoid eggplants.

At the same time, many babies tolerate breast milk formed after their mother’s eggplant meal completely normally.

Possible harm to blue ones

Contraindications

1. You should not eat if you are allergic to this food product, which can be quite severe.
2. It is recommended to avoid this vegetable during pregnancy.
3. The presence of oxalates in blueberries makes it an undesirable food for those with kidney stones or gout.
4. Eggplants alter the activity of antihypertensive drugs and antidepressants (MAO inhibitors). Therefore, if you are taking these medications, then eggplant meals should be avoided.

Side effects

Blue ones are classified as products that increase gas formation. This can affect not only the well-being of infants, but also adults.

Possible bloating, nausea, abdominal pain, diarrhea.

However, all these symptoms are temporary and do not cause real harm to health.

Eggplants: benefits and harm to the body. conclusions

The beneficial qualities are mainly associated with the presence of plant fiber, polyphenolic compounds, chlorogenic acid, as well as the unique antioxidant nasunin.

The vegetable is good for weight loss, helps prevent cancer and atherosclerosis, helps keep sugar under control, and enhances physical endurance.

At the same time, eggplant is a complex product. And it may harm some people. So it is forbidden to eat it during pregnancy; it is not indicated for nursing mothers, people suffering from urolithiasis and gout

Eggplants are popularly called blue, taking into account the special shade of the vegetable. In terms of the content of nutrients, the fruit is superior to its counterparts, and this is not surprising. A valuable chemical list allows the use of eggplant for the treatment and prevention of many diseases. This is why people are so interested in the benefits and harms of vegetables. Let's talk about everything in detail.

Composition and benefits of eggplant

It is difficult to list the massive chemical list of elements included in the basis of the fruit. The benefits of the product are determined by the presence of all vitamins, minerals, and acids necessary for humans.

1. Retinol, also known as vitamin A, is responsible for the functioning of the eye muscles, strengthening them. The substance increases visual acuity and prevents many ailments in this area. Vitamin A is necessary for humans to maintain the natural beauty of skin and hair.
2. The included group of B vitamins takes responsibility for the activity of the central nervous system. Riboflavin, thiamine, niacin, pyridoxine, folic and pantothenic acids - all these compounds normalize the psycho-emotional background of a person. Eating stewed or boiled eggplant helps cope with insomnia, and also speeds up all metabolic processes in the body.
3. Nicotinic acid, or vitamin PP, cleanses blood channels of toxins, tightens vascular walls and accelerates cellular regeneration. All these properties prevent the formation of thrombosis, varicose veins, and atherosclerosis.
4. Tocopherol is a natural antioxidant that acts as a “broom”, ridding the internal organs of all debris. Systematic intake of eggplants removes even old waste, cleanses the liver of radionuclides, and facilitates the functioning of the kidneys. Tocopherol tidies up the skin and whitens nails.
5. Vitamin C, or ascorbic acid, is necessary for the human body to maintain immunity during colds. Even 1 eggplant consumed per week will compensate for the lack of this element. This will increase the body's resistance to viral infections.
6. Vitamins of group K are necessary for the structure of cells, as well as the formation of bone tissue. Substances are needed to maintain healthy teeth and the entire oral cavity. Eggplants prevent many diseases, such as periodontal disease, stomatitis, etc. The product also helps get rid of bleeding gums.
7. Potassium ensures proper heart function, accelerates blood circulation, and fights viral infections.
8. Sodium regulates the balance of fluid that occurs in the space between cells. With a lack of this element, internal organs begin to wither. With excess, swelling appears.
9. Chlorine is responsible for water, salt and alkaline balance. In combination with potassium, the elements increase the liver's resistance to toxins.
10. Magnesium accelerates metabolic processes and takes an active part in building muscle tissue. Acts as amino acids for athletes.
11. Calcium strengthens and whitens nail plates and teeth (in particular enamel). The substance is necessary for building bones and muscles.
12. Fiber refers to coarse dietary fiber, which is needed to normalize intestinal motility. Fiber eliminates old waste and increases metabolism.
13. Pectin is a serious prevention of arthritis and arthrosis, as well as other ailments associated with joints and bones. Pectin removes excess bile and prevents it from stagnating.

In addition to the above components, eggplant is rich in copper, phosphorus, aluminum, boron, iodine, fluorine, sulfur, molybdenum, and cobalt. The vegetable contains ash, starch, mono- and polysaccharides, dietary fiber, and organic acids.

Despite such an abundance of valuable substances, 100 grams of calories. eggplant is only 36 kcal. For this reason, many include vegetables in their diet menu. For these purposes, the fruits are stewed, boiled and steamed, but not fried.

Properties of eggplant

The valuable qualities of eggplant are reflected in the human body. The vegetable has the following actions:

• fights intestinal obstruction, including chronic;
• increases the elasticity of the walls of blood channels;
• helps to lose weight;
• improves heart function by accelerating blood flow;
• stabilizes the activity of the kidneys and liver;
• fights tissue swelling;
• removes bad cholesterol from the blood;
• strengthens bones, teeth and nails;
• improves hair condition;
• prevent the deposition of sand and stones in the kidneys and bladder;
• cleanses the intestines and biliary system;
• prevent cancer.

1. Vegetable pulp removes excess bile, providing serious prevention of diseases of the excretory system. Eggplant eliminates excess fluid, thereby fighting swelling.
2. Experts recommend creating a diet that includes eggplant to cope with osteochondrosis, arrhythmia, osteoporosis, and atherosclerosis.
3. If you are planning to quit smoking, prepare light eggplant dishes. It's all about the substances contained in eggplant - nicotine and solanine. This amount is not enough to cause harm to health, but it will make it easier to quit smoking.
4. The value of eggplants also extends to pregnant girls. Incoming micro- and macroelements are responsible for the mother’s hematopoietic function. As a result of this, the fetus is formed correctly, eliminating the possibility of congenital abnormalities.
5. Nasunin controls the functioning of the brain. Flavonoids protect cells from the action of free radicals, thereby providing serious prevention of cancer. Eating eggplant will prolong your life and help you maintain a clear mind.
6. Eggplant contains more than 12 phenolic compounds that destroy existing cancer cells. Substances block blood access to malignant tumors, killing them.
7. Traditional healers use blueberries to treat arthritis, gout, and inflammatory processes on the skin. Eggplant juice acts as an antiseptic and antibiotic; it quickly kills bacteria and fungus.

The benefits of eggplant for pregnant and lactating women

1. Eggplants are considered low-calorie vegetables, so it makes sense to include them in the diet of pregnant girls. This makes it possible to combat swelling and toxicosis, which often appears in the early stages.
2. A woman carrying a child is often constipated. Stewed or boiled vegetables will help eliminate this delicate problem. In addition, intestinal motility will increase and the digestive tract will be cleansed.
3. If there are no contraindications, you can eat eggplants during breastfeeding (lactation). However, the introduction to the daily menu is carried out gradually so as not to harm the child.
4. If you consumed eggplants during lactation and your baby developed a rash, remove the product from the diet. It is advisable to start consumption after the child turns 3 months old.

1. Due to their unique taste, eggplants are no less loved by men. If you are prone to obesity, the vegetable must be included in your daily diet. Systematic consumption of fruits will help maintain normal weight.
2. Eggplants effectively cleanse blood vessels of toxins and cholesterol plaques. The vegetable prevents the development of sexual dysfunction. Regular consumption of the product in various variations significantly improves a person’s general condition.
3. Eastern legends say that eggplant is considered a vegetable that prolongs life. Constant use delays old age through tissue rejuvenation at the cellular level and global cleansing of the body from toxins.

Benefits of eggplant for blood

1. Copper and manganese in eggplant are actively involved in hematopoiesis. For a simple reason, doctors recommend including fruits in the daily diet of pregnant girls.
2. The high content of folic acid in eggplants ensures the body’s stable production of formed elements. In this way, platelets, leukocytes and red blood cells are formed in sufficient quantities in the blood.

Benefits of eggplants for the cardiovascular system

1. To strengthen and rid the cardiovascular system of any diseases, experts recommend regular consumption of eggplants. Minerals and special salts stabilize cardiac activity.
2. Pectin and coarse fiber are poorly absorbed by the body. In this case, enzymes act as antioxidants and efficiently cleanse the organs of toxic substances and waste. Studies have shown that the product cleanses tissue better than targeted medications.
3. From a medical point of view, juice from fresh eggplants has proven itself well. The drink perfectly cleanses the body of cholesterol, increases blood flow, relaxing blood vessels. The composition is considered an excellent prevention against cardiac ischemia and atherosclerosis.

Benefits of eggplants for immunity and central nervous system

1. Eggplant juice showed a high content of bactericidal enzymes, which qualitatively suppress harmful microorganisms. It is worth noting that the fruits strengthen protective functions.
2. The enzymes contained in eggplants (nasunin and flavonoids) bring invaluable benefits to humans. The substances belong to the category of strong antioxidants that can protect and restore membranes.
3. Nasunin protects brain cells from the harmful effects of free radicals. Hence the name among people that eggplant is a food for the brain. Regular consumption of vegetables will help strengthen the activity of the central nervous system.

Harm of eggplants

1. It is worth knowing that eggplants are not recommended to be included in the diet of children under 3 years of age. The problem with vegetables is the presence of coarse fibers that the child’s body is not able to process.
2. People with acute or chronic diseases associated with the gastrointestinal tract (ulcers, gastritis) should not eat eggplants.
3. Be careful in case of acute inflammation of the pancreas. Eating fruits can have dire consequences.
4. It is forbidden to eat eggplants in any form if you have intestinal disorders of any form. Exacerbation of gout falls into the same category.

We can confidently say that eggplants will make an invaluable contribution to the development and strengthening of body tissues. Take into account the nuances that may cause complications associated with the presence of chronic diseases that occur in an acute form. During pregnancy, the product is introduced into the diet of the expectant mother only after the approval of a specialist.

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