Eggplants: health benefits and harms, cooking tips. Eggplants: health benefits and harms. Beneficial properties of eggplants for the human body

Description, detailed composition and calorie content of eggplants. Beneficial features this vegetable is harmful. Contraindications for use side effects and recipes for use.

The content of the article:

Eggplant is a vegetable crop discovered 1,500 years ago growing wild in what is now East India. In 600 years it had already begun to be grown in Central Asia and China. It came to Europe several centuries later thanks to the Arabs, but it was only brought to Russia in the 17th century. This is perennial herbaceous plant with edible fruits in the form of pear-shaped berries of a dark purple hue. It blooms from July to September. They can be eaten together with seeds and peel. Raw eggplant is not very pleasant due to its bitter taste, so in cooking it is used boiled, baked, salted, canned and stewed.

Composition and calorie content of eggplants

The pulp and juice of the fruit are of greatest value, but the peel and seeds also contain numerous acids, vitamins and minerals. Ideally, all this should be consumed together, without separating. It is also very important that these vegetables are a rich source of fatty acids. polyunsaturated acids, which are found in red fish and olive oil.

The calorie content of eggplant is 24 kcal per 100 g of product, of which:

• Proteins - 1.2 g;
• Fats - 0.1 g;
• Carbohydrates - 4.5 g;
• Dietary fiber - 2.5 g;
• Water - 91 g;
• Ash - 0.5 g.

Vitamins per 100 g:

• A - 3 mcg;
• B1 - 0.04 mg;
• B2 - 0.05 mg;
• B6 - 0.15 mg;
• B9 - 18.5 mcg;
• C -5 mg;
• E - 0.1 mg;
• PP - 0.8 mg;
• Niacin - 0.6 mg.

Macroelements per 100 g:

• Potassium - 238 mg;
• Calcium - 15 mg;
• Magnesium - 9 mg;
• Sodium - 6 mg;
• Sulfur - 15 mg;
• Phosphorus - 34 mg;
• Chlorine - 47 mg.

Microelements per 100 g:

• Aluminum - 815 mcg;
• Boron - 100 mcg;
• Iron - 0.4 mg;
• Iodine - 2 mcg;
• Cobalt - 1 mcg;
• Manganese - 0.21 mg;
• Copper - 140 mcg;
• Molybdenum - 10 mcg;
• Fluoride - 14 mcg;
• Zinc - 0.29 mg.

The following beneficial substances were found in the peel of the fruit:

• Iron;
• Calcium;
• Vitamin PP;
• Glycine;
• Lysine;
• Copper;
• Sodium;
• Sulfur;
• Chlorine.

The pulp and juice of eggplants contain:

• Dietary fiber - 10.5%;
• Copper;
• Molybdenum - 11.3%;
• Serine - 2%;
• Aspartic acid - 4%;
• Cysteine ​​- 0.03%;
• Lysine - 0.02%;
• Sucrose - 0.1%;
• Zinc;
• Niacin;
• Water - 65%;
• Thiamine;
• Riboflavin;
• Vitamin PP;
• Sulfur.

The seeds of the fruit contain:

• Thiamine;
• Folates;
• Ascorbic acid;
• Pyridoxine - 5.8 mg;
• Magnesium;
• Leucine - 0.05 mg;
• Tryptophan - 0.10 mg;
• Proline - 0.39 mg.

Important! Eggplants contain all existing micro- and macroelements and vitamins, except B12 and D. This makes them the most valuable and healthy among other vegetables.

Useful properties of eggplants

Since the chemical composition of eggplant contains quite a significant percentage of protein, it is very relevant for raw food adherents and vegetarians. Its effect is comparable to that obtained from eating fish and meat. At the same time, it contains very few calories, so if you eat blueberries in any form, you don’t have to be afraid of gaining weight.

Here are the results you can achieve by including this vegetable in your menu:

1. Normalization of water metabolism in the body. Due to this, weight loss occurs, swelling and bags under the eyes disappear, and reliable prevention of cardiovascular diseases is ensured.
2. Lower cholesterol levels. These vegetables naturally remove it from the blood, cleanse the liver and kidneys of toxins, and blood vessels of toxins. Thus, the development of thrombosis is prevented, varicose veins veins, coronary disease and hypertension.
3. Improved heart function. This is possible due to the high potassium content in fruits, which is responsible for the frequency of its contractions and blood flow.
4. Prevention of atherosclerosis. This is especially true for people over 50 years of age, who are more susceptible to this disease. Eggplants, by clearing cholesterol from blood vessels, prevent the formation of plaques, which often end up clogging the gaps.
5. Relieving constipation. Blue helps cleanse the intestines from feces thanks to the high content of light plant fiber. It is not absorbed by the body, but binds toxins and removes them out.
6. Normalization of sugar levels. Naturally, it will definitely not be possible to cure diabetes mellitus in this way, but it is quite possible to prevent the situation from getting worse. Raw juice fruit reduces the amount of glucose in the blood, cleanses the kidneys of salts and has a beneficial effect on the diseased pancreas.
7. Cleansing the kidneys from salts uric acid . This is especially important for gout, because it develops precisely due to contamination of the body with this dangerous substance.
8. Increase in hemoglobin. This effect is achieved due to the fact that the blue ones contain a lot of iron and folates, which directly affect this indicator. Naturally, sharp jump It's not worth the wait.

Important! You can talk about the benefits of eggplants only if you eat them in moderation. These vegetables, especially fried in oil, are very difficult food for the stomach. Therefore, you should not use them on an empty stomach or during large quantities.

Harm and contraindications to eating eggplants

A fresh vegetable can practically not harm your health, despite its bitterness. The only danger is that which is stored for more than a week, especially when cut. In this case, its flesh darkens greatly and becomes tough. If you eat it, you may not get poisoned, but you will definitely get stomach pain and nausea. This is due to the fact that the peel of blueberries contains a very high percentage of solanine. The older they are, the higher it is. Therefore, it is better to clean them before use.

• Gastritis. Here we're talking about about absolutely all methods of preparation, but canned, pickled and fried vegetables are especially harmful to health. Outside the acute stage, it is allowed to prepare steamed stew from fresh blueberries.
• Colitis. This is an inflammation of the walls of the rectum or colon. The juice and peel of the fruits further irritate them, which can cause pain in the navel area. During the remission stage, you can steam caviar, without crust.
• Ulcer. The contraindication here is very strict, because even fresh pulp can cause aggravation. This is due to the fact that it contains a lot of solanine, which increases stomach acidity. If it is already off scale, then there may be severe pain in a stomach.
• Hypertension. Since eggplants are always well sprinkled with salt before consumption and left to be absorbed, they should not be consumed when high blood pressure. In this case, water will be retained in the body, which will only worsen the situation. At a pressure below 150, it is possible to cook blueberries without peel, without salt, by steaming or in the oven.
• Children under 3 years old. These vegetables are very difficult for a child, whose body cannot yet quickly digest such food. As a result, he may experience belching, abdominal pain, colic and heartburn. Such problems are especially common after eating fried blueberries.

Both overripe and too young eggplants cause equal harm. In case of poisoning, there is a high risk of diarrhea, vomiting, nausea, fainting, convulsions, shortness of breath and intestinal colic. If such symptoms occur, you should immediately consult a doctor after drinking Activated carbon. You should also immediately drink more than 0.7 liters of clean water.

Important! In order not to harm yourself, you need to choose only young vegetables with fresh peels. It should be quite hard, not soft. The fewer seeds they contain, the better. It's a good sign when the latter are not hard.

Recipes for dishes with eggplants

Eggplants are quite widely used in cuisine in the most in different forms- fried, stewed, baked, boiled. They go harmoniously with almost any food, especially cheese, meat, mushrooms and various vegetables (onions, carrots, cabbage). They are quite simple and quick to prepare. You can do a lot with them delicious first ones and second courses, side dishes. These vegetables are especially suitable for preparing marinades and canning for the winter.

Recipes for eggplants:

1. Baking in the oven. Peel the eggplants (5 pcs.), wash them in warm water and dry on waffle towel. Next, apply salt to them and rub it in well. Leave the vegetables for 10 minutes until they are sufficiently salted. After the specified time has passed, cut the blue ones into thin circles and fry in any vegetable oil on both sides. Do not leave them in the pan for a long time; as soon as they acquire a golden hue, remove them from the stove. The next step is to break 3 eggs, separate the whites from the yolks and pour the latter into a deep container. Next, beat them with a blender or whisk, add a little pepper and salt, to your taste, and stir. Now pass 12 cloves of garlic through a meat grinder or a special press. Combine the resulting slurry with the beaten yolk and place a thin layer on the prepared circles. Crush the eggplants on both sides with breadcrumbs and place on a baking sheet greased with vegetable oil. Place them in an oven preheated to 200 degrees and keep at this temperature for no more than 15 minutes.
2. On the grill. Wash the eggplants and, without peeling them, divide them in half horizontally. Season the resulting slices with salt and leave for 10 minutes to absorb it. Then place them on the grill and hold them over smoldering coals (not fire!) for 10-15 minutes. After that, season them with soy sauce - the dish is ready! You can also cook blue ones on skewers. They are dressed with slices of vegetables, dipped in mayonnaise and salted. Fry them for no longer than 10 minutes until they become softer. They are served with herbs (dill, lettuce, parsley).
3. Braising on the stove. The stew made from these vegetables is very tasty. To prepare it, wash and peel the eggplants (2-3 pieces). Do the same with carrots (1 piece), potatoes (2 pieces), sweet red pepper (1 piece), garlic (2 cloves) and one Sterling onion. Then chop all this into smaller pieces and lightly fry in a well-heated frying pan in a large amount of corn oil. Next, put the mixture into an enamel pan or kettle, pour clean water, which will need enough to completely cover the mush. Then add homemade or store-bought tomatoes (3 tablespoons), salt and black pepper to your taste. Simmer it all for 25 minutes over low heat, covered. As a result, there should be less gravy, and it is important that it boils well.
4. In a steamer. Grind in a meat grinder 6 peeled eggplants, garlic (3 cloves), tomatoes (2 pcs.) and one small Bell pepper. Salt the mixture, transfer it to a special bowl and pour in 0.5 cups of corn vegetable oil. Next, select the “quenching” mode, after 10 minutes stir the mass and after 20 minutes. she will be ready. In the end you will succeed very delicious caviar, which can be served on bread or eaten as a side dish.
5. Frying. To make 4 servings, you will need to cut 5 eggplants lengthwise into two pieces. Next, salt and pepper them, and after 10 minutes fry until a light golden crust forms. When the vegetables have cooled, cut 2 tomatoes into strips and place into wedges. Now grate hard cheese (150 g) and distribute it among all the blue ones. The final stage- rolling up rolls, which are secured with a skewer threaded diagonally. For beauty, you can put a sprig of dill or parsley inside. Ready dish Gently season with sour cream.
6. For cooking. It turns out quite tasty from eggplant and puree soup. To see this for yourself, chop them without peel (2 pieces), parsley (bunch), 1 lemon (unpeeled). Pour water (2 liters) over all these ingredients and cook for 15 minutes. Then remove them using a sieve and grind them in a meat grinder or beat them with a blender. At the end, add homemade cream, 20 ml will be enough, black pepper and salt. For meat lovers, you can prepare soup with chicken broth. Then you will need 1-2 breasts, which will also eventually need to be chopped.
7. Stuffed. For the filling you will need cheese (200 g), onion(3 heads), minced chicken (100 g). Grate the first and second ingredients as finely as possible and combine with the last one. Next, salt and pepper the mixture. Now pour boiling water over 4 eggplants, remove most of the pulp from them, leaving even indentations. You will need to fill them with the prepared gruel. Stuffed blue ones are sent to the oven for 20 minutes or stewed in tomato sauce. To prepare it, grind 3 tomatoes in a meat grinder, add them boiled water(150 ml) and salt to taste.
8. Pickled. Wash the eggplants (10 pcs.), pierce them with a spoon and after 20 minutes cut into cubes. Fill them with water (about 3 liters) and boil over low heat. At this time, they are not allowed to be disturbed, otherwise they may fall apart. Next, carefully remove the vegetables using a sieve and cool. After this, put them in glass jars (0.5 l each), on the bottom of which should be placed 1 chopped clove of garlic, black peppercorns (5-7 pcs.), salt (1-2 pinches) and sugar (no more 1 tsp). Then combine the remaining gravy with 2 tbsp. l. vinegar and 0.5 cups of vegetable oil and stir the composition. You will need to pour the mixture into jars, which at the end will need to be closed with plastic lids. You can consume this amazing dish within 5-10 days. If you want it to have a rich taste, add some fried carrots.

Even with a fairly long heat treatment, the contraindications of eggplant remain in force. It is also important that they do not lose their beneficial properties, unlike other vegetables. Therefore, you can safely stew them, boil them, fry them, etc.

For treatment, you can drink eggplant juice and lubricate wounds, abrasions and bruises with it.

These vegetables are well known as Armenian cucumbers, badrijan and dark-fruited nightshade. Despite the latter name, growing not only purple but also white berries is widely practiced. It is believed that the latter are less toxic and have a less pronounced taste due to the low concentration of solanine. If the fruit is still very bitter, then before using it, it is recommended to keep this vegetable in salted water for about 20 minutes. Bitterness is inherent mainly in those eggplants that are grown in open ground, under the sun.

It is also important that these vegetables absorb a lot of oil, so if you want to save it, you need to fry them over low heat and only with a lid. It should also be said that although eggplant is officially called a vegetable, it is not one at all. It is a full-fledged berry with seeds, just like strawberries or blueberries.

You should never start cooking blue ones until they are dry after washing. In this case, their taste will not be so pronounced. It is also not recommended to eat them raw - the seeds contained in the fruits irritate the mucous membranes of the stomach and intestines. But as for freezing, this is a great idea. In such conditions, blue ones can be stored for more than a year without losing their beneficial properties.

Considering undeniable benefit eggplants, it’s not for nothing that in the East they are called the vegetable of longevity. This is one of the main ingredients among the Arabs. Surprisingly, in Ancient Egypt they were considered poisonous due to their bitterness. It even got to the point where blue powder was added to enemies’ food and drinks.

How to eat eggplants - watch the video:

No one says that you can’t do without eggplants in the kitchen, but they allow you to significantly diversify it and replenish the volume of a number of substances missing in the body. This is especially important in winter, when there are so few fruits and vegetables in our diet! And all this despite the fact that cooking blue ones is quite easy and quick, you just need to choose suitable recipes with eggplants and strictly follow all the instructions.

Eggplants: health benefits and harms. Useful properties of eggplants for human body

“Sinenkie”, as people affectionately call it, is not a vegetable, but a berry from the nightshade family.

The tasty pulp can be used to prepare various main courses, appetizers, salads, and winter preparations.

Eggplant dishes are not only tasty, but also very healthy.

Chemical composition of eggplants

Character eggplant difficult, with a bitter taste. It is caused by solanine, a natural poison found in the peel of purple fruits.

By the way, the color of the peel can be different: blue, deep purple (almost black) and even white. Regardless of color, the fruit is a storehouse of vitamins and minerals that have a profound effect on human health.

Scientists have discovered natural substances under the bitter skin of the fruit that explain the benefits and harms of eggplant:

B vitamins (folic acid, thiamine, niacin, riboflavin, pyridoxine) improve metabolic processes, normalize the functioning of the nervous system, stimulate hematopoiesis;
ascorbic acid strengthens immune protection;
nicotinic acid(vitamin PP) makes the walls of blood vessels stronger;
retinol (vitamin A) is good for vision;
tocopherol (vitamin E) – powerful antioxidant who is struggling with cancer cells and rejuvenates;
Vitamin K helps cells synthesize protein;
macroelements (potassium, magnesium, sodium, chlorine, phosphorus, calcium, zinc, manganese) are vital for normal operation all systems and organs of the human body;
microelements (fluorine, copper, iron, iodine, etc.) ensure normal processes cellular metabolism, improve the condition of the skin, nails, hair;
pectin and fiber stimulate the gastrointestinal tract, remove waste and toxins from the intestines, reduce bad cholesterol.

Eggplant is considered a champion in the content of such a trace element as molybdenum. It is this substance that prevents inflammatory joint diseases. Wealth chemical composition and explain great benefit eggplant for health. It is no coincidence that eggplant in the East has long been considered the fruit of longevity.

As for solanine, it is important for creating a complete picture of the benefits and harms of eggplants. But by and large, the content of this poison in the skin is negligible (there is much more of it in green potatoes).

Useful properties of eggplants

By regularly eating eggplants, we can protect our body from many unpleasant and life-threatening diseases.

The beneficial properties of eggplants are manifested in their ability to have a beneficial effect on human health:

Reduce the risk of developing heart disease by strengthening the myocardium;
increase the elasticity of the walls blood vessels;
normalize water balance, relieving swelling and normalizing kidney function;
lower cholesterol levels, preventing liver and vascular diseases;
cleanse not only the intestines, but also the bile ducts;
prevent the development of urolithiasis and cholelithiasis;
strengthen bone tissue;
lose weight;
relieve constipation;
prevent the formation of cancer cells.

Eggplant pulp has diuretic, decongestant, laxative, and bactericidal properties. Doctors recommend including fruits in their diet for hypertensive patients, as well as for patients suffering from atherosclerosis and arrhythmia, osteoporosis and osteochondrosis.

Include in your diet delicious lungs Eggplant dishes are suitable for those who quit smoking. The fact is that the fruits contain not only solanine, but also another poison - nicotine. It is not enough to cause harm to the body. But to ease the process of weaning off cigarettes, it’s quite enough.

The beneficial properties of eggplant can be used by pregnant women. Manganese and copper contained in purple berries improve hematopoiesis processes, and this is very important for both the expectant mother and the fetus. Another valuable substance, folic acid, ensures the normal formation of the placenta and prevents the development of pathologies in the body of the unborn baby.

The health benefits of eggplants also lie in the fact that one of the flavonoids that the fruit is rich in, namely nasunin, helps brain cells protect themselves from the destructive effects of free radicals. Eggplant not only prolongs life, but also maintains clarity of mind for a long time.

One of the most amazing properties“little blue” – cancer prevention. This is actually true, since their pulp contains so-called oncoprotective substances (more than 13 phenolic acids). Black eggplants are especially useful; they contain the most phenolic compounds.

The fruits can be used not only for food. The benefits of eggplants for the body are also evident when used externally. IN folk medicine actively used Fresh Juice nightshade berry. It is successfully used to treat gout, arthritis, and skin inflammation. Eggplant juice is an excellent natural antibiotic and antiseptic that can kill pathogenic microorganisms, bacteria, fungi.

Can eggplants be harmful?

The benefits and harms of eggplants cannot be assessed to the same extent. There are undoubtedly more benefits. As for harm, the same solanine, which has already been mentioned, can cause it. In high concentrations, this substance is dangerous to the human body.

The older the eggplant, the more solanine it accumulates. That is why it is recommended to eat young eggplants. Overripe specimens are not suitable for food at all. In any case, the purple skin, in which highly toxic solanine is concentrated, must be cut off from them.

Why is this poison dangerous? Severe poisoning it leads to dizziness, intestinal upset, colic and cramps. By getting rid of the bitterness of eggplant, we also get rid of solanine.

In addition to this alkaloid, eggplant pulp contains substances that cause an increased concentration of oxalic acid. In turn, it is the salts of oxalic acid that lead to the formation of kidney stones. So if you have a tendency to urolithiasis Eggplants should be consumed with caution.

Eggplant, like any product, can cause allergies. You need to carefully monitor the body's reaction if the product is used for the first time. This is especially important when it comes to the health of a small child.

Who should not eat eggplants?

It is not recommended to introduce children's body with eggplants until the child reaches the age of three years. By this time, the immune system is fully formed and the intestines are maturing. Coarse fiber and toxic solanine can be processed by the child's body. In more early age Eating eggplant fruit may end allergic reaction and poisoning.

People suffering from a number of chronic diseases should not eat eggplant dishes:

Spicy and chronic diseases gastrointestinal tract (gastritis, ulcer);
acute inflammation pancreas;
intestinal disorders of different nature;
exacerbation of gout;
insulin therapy;
Iron-deficiency anemia;
allergy;
chronic kidney diseases associated with the risk of stone formation.

Eggplants have a lot of fiber, which makes the stomach and intestines work harder. In the presence of inflammatory phenomena on the mucous membrane of these organs, the consequences can be serious.

Thanks to its beneficial properties, eggplant has gained fame as one of the most important for human health. plant products. During the preparation process, it is customary to combine it with equally useful garlic.

Useful tips, educational articles for summer residents and gardeners. Planting, care, harvesting. Of course, there is a lot of information about flowers, berries, and mushrooms. On the site pages

Eggplants belong to the nightshade family of plants. The tropical regions of India are considered their homeland, where vegetables grew wild. Then they were cultivated, brought to other countries and are now present on our tables. Because of their color, eggplants are popularly known as blue ones. What are their benefits for our body and is there any harm?

Note: In the biological sense, eggplant is a berry, and in the culinary sense, it is a vegetable. We are more accustomed to calling this product a vegetable.

Eggplants contain B vitamins, manganese, zinc, calcium, potassium, iron, and carotene. The composition contains phenolic compounds and flavonoids. Eggplants are rich in fiber. Percentage Some components can be traced from the table.

Content nutrients in 100 g eggplants

Name	Amount (mg, mcg)	% of daily value
	0.11 mg	5,5%
	121.8 mg	3,5%
Copper	0.06 mg	6,7%
Vitamin B1 (thiamine)	0.08 mg	6,7%
	0.09 mg	5,3%
Vitamin B3 (niacin)	0.59 mg	3,7%
	3 mcg	3,2%
	13.9 mcg	3,5%
Cellulose	2.5 g	10%

The calorie content of 100 g of eggplant is 24 kcal. Boiled blueberries without salt contain 33 kcal, and stewed ones - 189 kcal. Nutritionists often include this product in weight loss menus.

Beneficial features

It is recommended to consume blueberries unpeeled. The fact is that eggplant peel contains anthocyanins - antioxidant substances. Anthocyanins remove cholesterol, remove inflammatory processes, have antibacterial and antiseptic effects.

Characteristic indicator large cluster Anthocyanins are the color of fruits from blue to purple and blue-black. The darker the peel, the more antioxidant substances are present in it.

The leader among anthocyanins is nasunin, which exhibits high biological activity. Animal experiments have shown that nasunin protects cell membranes from free radical attacks. In addition to its oxidative ability, nasunin regulates the iron content in the blood, removing excess iron.

Phenolic compounds in eggplants serve as cancer protectors. In particular, chlorogenic acid is famous for its antimutagenic properties. It also has antifungal and antimicrobial effect, destroys and removes bad cholesterol.

The most high concentration phenols are found in black eggplants.

Another component - potassium - stabilizes water-salt balance in the body, removes swelling and has a beneficial effect on the functioning of the cardiovascular system. Potassium salts are involved in supplying the brain with oxygen, thereby reducing fatigue and increasing physical activity person.

Eggplants have a lot of fiber. These plant fibers, like a panicle, cleanse the intestines, relieving them of toxins. Fiber improves peristalsis and normalizes stool.

Those who want to quit smoking will be interested in the fact that daily use blue is equivalent to the effect of nicotine patches. The fruits contain a small amount of nicotine and, without causing harm to health, help reduce the number of cigarettes smoked.

The beneficial properties of eggplants are also determined by the presence of B vitamins, which are important for ensuring the normal functioning of the nervous system.

Blue ones are an excellent helper for the liver, as by cleansing the body of toxins, they improve its functionality.

Juice from eggplant fruits has regenerative properties and promotes the healing of minor wounds and scratches.

Medicinal use

In combination with other healthy foods, eggplants will supply the body with life-giving substances. The effect of this vegetable can improve the condition of the following ailments:

• Gout;
• Atherosclerosis;
• Ischemia;
• Arrhythmia;
• Hypertension;
• Diabetes;
• Constipation;
• Inflammatory processes oral cavity.

The little blue ones are not medicine, but they have a certain healing effect. You can simply introduce them into your diet by following the basics of a healthy diet.

How to eat eggplant

The little blue ones must undergo heat treatment. To extract maximum benefit For health, nutritionists advise eating this vegetable boiled, stewed, or steamed.

Many people like eggplant caviar. This dish is not only delicious, it is rich in fiber and potassium. In 100 g finished product contains 90 kcal. You can prepare caviar yourself or buy it in a store. Ideally, it is better to eat food made from boiled fruits; such caviar is easier to digest. A dish of fried blueberries is harder to digest.

When choosing vegetables, preference should be given to young, ripe fruits. Solanine accumulates in the peel of overripe and underripe eggplants, which becomes poisonous in high concentrations. In addition, it gives the blue ones a specific bitterness. However, there is no need to panic. Cases of corned beef poisoning from eating eggplant are extremely rare. This is more common with another fruit from the nightshade family - potatoes. And it’s easy to remove the bitterness: you need to soak the blue ones under pressure in salted cold water.

Eggplants as medicine

From blue ones you can cook not only tasty dish to any table. If you dry the peel and then grind it to a powder, you get a healing potion. It can be consumed 1 tsp. three times a day before meals. This technique will help hypertensive patients stabilize blood pressure.

For stomatitis, gingivitis and others inflammatory diseases The oral cavity will benefit from rinsing. To get an antibacterial solution, you need to mix the powder with water.

You can prepare an infusion of eggplant. The fruits are peeled, cut into cubes, poured with boiling water and simmered in a water bath for 30 minutes. For 1 medium eggplant, use 200 g of water. After cooling, the infusion is filtered, divided into three parts and taken 3 times a day half an hour before meals. This remedy activates the secretion of bile and treats gastrointestinal diseases.

Who would like eggplants on the table?

The benefits of eggplant are undeniable for the elderly. Due to their age, they have a number of diseases associated with blood vessels and metabolic disorders. Read also: Vitamins for older people.

In some peoples there is a belief that For women in this position, blue hair is harmful. It is believed that these nightshade fruits can cause miscarriage. However, there is no scientific data to support this opinion.

Pregnant women should not give up eggplants. Folic acid, present in the miracle vegetable, is necessary for the formation of the neural tube in the intrauterine baby. It prevents the development of defects in the baby.

Another element has a beneficial effect on the condition of the expectant mother - magnesium. It helps to avoid uterine tone, as well as cramps and swelling.

Concerning nursing mothers, then it is not recommended for them to consume nightshade fruits in large quantities. Eggplants are difficult to digest and can cause intestinal problems at the baby's.

For the same reason, you should not introduce blue ones in the diet of a child up to 2-3 years old. You should start getting acquainted with vegetables with small portions.

How can eggplants harm you?

As already mentioned, the blue ones are hard to digest. They can be harmful to health for people with stomach ulcers and duodenum, gastritis in the active phase.

Eggplants contain oxalic acid. As a result heat treatment product, it changes from organic to dead inorganic form. Combining with calcium, inorganic oxalic acid destroys it nutritional value, which leads to a deficiency of the latter.

A high concentration of oxalic inorganic acid causes its crystallization. These crystals can settle in the kidneys and bladder. If there is a tendency to form “stones”, this factor must be taken into account.

Blueberries should be consumed with great caution during insulin therapy, as they can provoke the development of hypoglycemia.

Eggplants are a very healthy, but far from harmless product. Before introducing it into your diet on a regular basis, read the contraindications.

You might also be interested.

There is probably not a person who would not like eggplant dishes. They are good both freshly prepared, for example, over coals, and as preparations for the winter, for which there are a great many recipes. Eggplant is a perennial plant belonging to the nightshade family.

The plant was first discovered in India, and subsequently it began to be actively grown in Asian countries. This culture was brought to Russia by the Arab people only in the 17th century. Residents of our country soon appreciated all the benefits of eggplants. So, eggplants are good and bad for human health.

Numerous beneficial properties of eggplants for human health have long been established; their list is quite wide. This product is rich in such valuable substances as:

What are the benefits of eggplants?

Both scientists and ordinary people The beneficial properties of eggplants are known; there are a considerable number of them. How do dishes with the addition of eggplant improve human health?

Possible harm to eggplants

Currently, the benefits and harms of eggplants for humans have been quite well studied and radically harmful substances not identified as part of this culture.

However, there are still some things that need to be taken into account. There are the following contraindications:

Can pregnant and lactating women eat eggplant?

The opinion of nutritionists and reproductive specialists on this issue is unanimous. Eating this vegetable during pregnancy is recommended by experts due to its high iron and copper content. These substances improve performance hematopoietic system body, strengthen the immune system.

In addition, these vegetables help remove excess fluid from the body, which will relieve expectant mother from edema - frequent companions of an “interesting situation”.

Is it possible to have eggplants? breastfeeding, because many foods are prohibited during this period? And here the answer is yes! If a woman ate these vegetables during pregnancy, then of course a nursing mother can eat eggplant, but some conditions will still have to be met.

Like many other foods, you need to start eating eggplants little by little during breastfeeding, while carefully watching how the baby will react. If a child develops allergy symptoms, then only a pediatrician should decide whether a nursing mother can eat eggplant. If the baby is cheerful, alert, sleeps well, grows, and gains weight, then eggplants during breastfeeding are a very healthy and tasty food.

Provided that the mother gradually introduces various foods into her diet, by the time the baby is three months old, as a rule, almost everything can be eaten. And in this case, the question - is it possible for nursing mothers to eat eggplants - already loses its relevance.

Secrets of proper cooking

There are few of them, but they should still be taken into account. After all, if the eggplant is cooked incorrectly, all the beneficial properties of the product are lost, even Negative consequences for the body. For example, dishes that involve frying in large amounts of oil are very popular. Unfortunately, such a dish will bring almost nothing except a heaviness to the stomach and indigestion.

It is best if the vegetables are slightly unripe or medium ripe. Such fruits need to be thoroughly washed, cut as required by the recipe, sprinkled with salt and placed in a cool place for half an hour. This will deprive the vegetables of excessive bitterness and toxic substance solanine.

Now the eggplants are ready for further food processing! They can be preserved in the form of salads and caviar, or you can simply bake them on the grill or prepare a flavorful stew.

Frozen eggplants are also very popular; in this form they are perfectly stored all winter, which allows housewives to pamper their homeowners with delicious savory snacks all year round.

Before freezing, the fruits should also be cut into not too thin slices, add salt, and place in a bowl for half an hour to release the bitter juice. Then you need to cook the workpiece in boiling water for two to three minutes, then rinse with cold water.

Then you need to place the chopped fruits on a clean cloth to rid them of excess liquid and, placing them on a flat surface covered with polyethylene, put them in the freezer.

It will take only four hours for the workpiece to completely freeze.

This semi-finished product is perfectly stored, remaining healthy and tasty for up to six months.

When consuming any product, the most important thing is proper preparation, individual characteristics body and a sense of proportion. And eggplants are no exception.

Eggplants are unusual vegetables with an unforgettable taste and a unique set of health benefits. The homeland of this amazing vegetable is India, where it grew for a long time as a wild plant, but already in the Middle Ages, it found distribution in cooking.

The vegetable crop eggplant has purple fruits, but modern scientists, as a result of various mixing and operations, have obtained eggplants of the most different colors, sizes and shapes - white and black, yellow or brown, small and large, cylindrical and pear-shaped. The only thing that all varieties of eggplant have in common is their delicate pulp, which has an unforgettable taste, structure and healing properties.

Composition of eggplant

A remarkable advantage of eggplants is the presence in their composition of a large number of vitamins, minerals and nutrients. Eggplants are rich in vitamin C, K, B6, thiamine, niacin, magnesium, phosphorus, copper, dietary fiber, folic acid, potassium and manganese. It is also virtually free of cholesterol and saturated fat.

100 g of eggplant pulp contains the following substances:

Vitamins
Vitamin B9
Vitamin PP
Vitamin B5
Vitamin B6
Vitamin B2
Vitamin B1
Vitamin A
Vitamin C
Vitamin E
Vitamin K

12 Health Benefits of Eggplants

1. Healthy Digestion

   Eggplants, like many other vegetables, are excellent sources dietary fiber, making it a must-have product for anyone balanced diet. Fiber gives health gastrointestinal tract, and also improves intestinal motility. This property of eggplant is used in the treatment of constipation and other intestinal disorders. In addition, fiber stimulates the secretion gastric juice, which contributes better absorption nutrients and food processing.

2. Healthy heart and blood vessels

   Dietary fiber, vitamin C, potassium and magnesium reduce the risk of heart disease by eliminating “bad cholesterol”, which can clog arteries and veins and cause atherosclerosis, heart attack and stroke. And the bioflavonoids in eggplants are great for reducing blood pressure, which reduces stress and load on cardiovascular system, significantly improving heart health, it is no coincidence that eggplants are also called the “vegetable of longevity.”

Eggplants contain virtually no fat or cholesterol, so nutritionists consider them absolutely healthy food for people trying to lose weight or struggling with excess weight. Fiber makes eggplants a fairly filling product by inhibiting the special hormone ghrelin, which is responsible for the feeling of hunger. This helps reduce appetite, the risk of overeating and, accordingly, ensures weight loss.

3. Prevention of cancer

   Eggplants are rich in antioxidants, which are one of the best protective substances against free radicals. Vitamin C contained in eggplants is the main component that gives health immune system, as it stimulates the production and activity of white blood cells. In addition, eggplants contain manganese, a natural antioxidant and essential mineral. Finally, the main calling card of eggplants is the flavonoid nasunin and chlorogenic acid, which exhibit antiviral, antibacterial and excellent free radical inhibitory properties.

4. Healthy nervous system

   The antioxidant nasunin, which is an anthocyanin, kills free radicals responsible for neural degeneration and the occurrence of Alzheimer's disease and dementia. Also, the phytonutrients contained in eggplants have long been known as boosters cognitive activity, which also improves the overall mental health. They not only protect against active free radicals, but also increase blood flow to the brain. Thanks to this, neural connections are strengthened, memory and the ability to think analytically are improved.

5. Healthy Bones

   Eggplants are very useful product for people at risk of developing bone destruction and osteoporosis. The phenolic compounds contained in this vegetable are capable of reducing signs of osteoporosis, strengthening and increasing density bone tissue. Eggplants also have significant amounts of iron, potassium and calcium, which are essential for healthy and strong bones.

6. Circulatory health

   Iron deficiency can cause a very dangerous disease for human health - anemia, which has unpleasant symptoms: characteristic headaches and migraines, fatigue, weakness, depression, cognitive and impairment. Foods high in iron are recognized to combat anemia, and eggplants contain sufficient amounts of iron. Eggplants are also very rich in copper, another important component for the formation of red blood cells - red blood cells.

7. Diabetes management

   Due to its high fiber content and low amount of soluble carbohydrates, eggplants are an ideal food for people suffering from diabetes mellitus. Useful material The composition of this vegetable is able to regulate blood glucose levels and insulin activity in the body, which helps to avoid dangerous side effects of the disease.

Folic acid is a vitamin that is especially beneficial for pregnant women. This substance protects infants from developing neural tube defects, which can lead to serious consequences.

8. Healthy hair, skin and nails

   Due to the high content of water, vitamins, minerals, and healthy fats in eggplants they help keep hair strong and healthy, as well as relieve brittleness and layering of nails and give the skin a radiant, soft and well-hydrated appearance.

9. Healthy sleep

   Using baked eggplant with honey before bed will help get rid of insomnia. In addition, B vitamins will help you relax from mental and physical activity, which will also make your sleep healthy.

Eggplants are useful for gout, since, together with urine, they help remove uric acid salts from the body, which reduces the risk of their deposition in bones and joints, and also serves to prevent the development of urolithiasis in the kidneys. Eggplant also helps remove alcohol from the body, and in case of poisoning with various mushrooms and berries, it perfectly removes dangerous toxins.

Contraindications to eating eggplant

The beneficial properties of eggplant do not relieve this vegetable from the presence of quite dangerous manifestations associated with its consumption. It is important to know them so that an accidental illness does not take you by surprise and unprepared.

• overripe eggplant fruits are rich in a substance that is toxic to the human body - solanine, poisoning with which leads to colic, cramps, diarrhea, and dizziness;
• Excessive amounts of dietary fiber can be harmful for gastritis, peptic ulcers, stomach and intestinal disorders, kidney diseases;
• Eggplants allow calcium to be absorbed in the body, so people suffering from a lack of this macronutrient should limit their consumption of this vegetable;
• You should not store eggplants for a long time, as toxins begin to accumulate in it, causing hallucinations and inappropriate behavior. It’s not for nothing that our ancestors nicknamed the vegetable “crazy apple.”

Few people know, but eggplant is not a vegetable, but a berry, since the closest relatives of this crop are potatoes and tomatoes.

Eggplants have many names. In Ukraine, these vegetables are known as blue ones, in eastern countries they are called badrijan or bubrijan, sometimes eggplant is called “Armenian cucumber”, and Azerbaijanis call it “demyanki”.

In Japan, it is considered lucky and happy to see Mount Fuji, an eagle and an eggplant in the first dream of the new year.

What else is useful?