Eggplant a purple, glossy fruit that is cooked as a vegetable belong to the nightshade family which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. There are many varieties of eggplant, but the Black Magic variety which usually found in the U.S market was found to have three times the amount of antioxidant
phenolics as compared to the other varieties. In addition the phenolic acid in eggplant is also responsible for the eggplants slight bitter taste and the browning the results when the flesh is cut. Eggplants are available in markets throughout the year, but they are at their very best from August through October when they are in season.
Benefits
The skin of eggplant contains a phytonutrient that helps protect the
lipids (fats) in brain cell membranes.
Eggplant is a rich source of phenolic compounds an antioxidant that can
help prevent cancer, cholesterol build-up and bacterial and viral infection.
Eggplant has a high fiber content which can prevent constipation,
hemorrhoids, and colitis.
Eggplant is naturally low in calories and has no fat. A cup has only 38
calories.
Lowers cholesterol by preventing its absorption in the intestines.
Eggplant can help in cases of stomach ulcers
It can help in various nervous conditions.
Eggplant contains a large amount of water. It is good for balancing
diets that are heavy in protein and starches.
