Eggplant is originated from India, and for centuries it is used in Japan, China, Asia, and only for medicinal purposes.
Eggplant (lat. Solanum melongena) in different countries people also know as blue eggplant.
It`s widely branching tree reaches up to 70 cm and has very large green leaves.
The fruits of eggplant are very nutritious but differ in shapes and colors.
The best known and most widely used type is long eggplant with dark purple color.
This interesting vegetable is coming from India where it is in use for 3,000 years.
After India, eggplant first spread to East Asia, to China and Japan.
In the 14th century began to be grown in southern Europe and in the 16th century and its popularity is growing in the Central European countries.
The fruits of this vegetable are also a frequent guest on the menus of vegetable lovers around the world.
In addition, vegan cosine considers eggplant as a perfect and delicious substitute for meat.
Eggplant health benefits
Except as nutritious vegetable, this vegetable is also in some countries applying for medical purposes.
In addition, Traditional Chinese medicine recognizes this plant as an excellent remedy for the treatment of gastritis, gout, rheumatism, skin burns and even cancer.
Eggplant in Nigeria has a reputation as an excellent cure for sciatica, muscle spasms, and hemorrhoids.
In many Eastern cultures, it is highly prized a tea from fresh or dried peel eggplant.
Natural medicine uses the application of coating the leaves of plants or meat of the fruit in order to alleviate the inflammation.
This vegetable is an excellent source of vitamin A, vitamin K, vitamin C, and vitamins B1, B3, B6 and B9 (folic acid).
It is rich in minerals and potassium, calcium, phosphorus, copper, and magnesium.
Helps in controlling diabetes
For centuries the fruits of eggplant are known as a great help in controlling diabetes.
Modern scientific research has confirmed that diets rich in these vegetables are good for the regulation of blood sugar levels.
The reason is the high proportion of fiber.
Regulates body weight
Eggplant is a vegetable with a low level of carbohydrates, contains no fat and has only 20 calories per glass.
It is rich in fiber which makes contributes to the feeling of satiety.
According to some research chlorogenic acid present in the fruit effectively contributes to the reduction of fatty deposits.
These are the advantages that make it an excellent ally in the fight against excess weight.
It relieves digestive problems
Bitter substances in this vegetable are responsible for combating stomach cramps and other stomach and intestinal problems.
The fruits are rich in fiber, which protects the digestive tract and help maintain the functionality and health of the entire digestive system.
It reduces the level of cholesterol in the blood
Chlorogenic acid participates in lowering LDL (bad) cholesterol and in increasing HDL (good) cholesterol.
Nasunin is also of great importance because according to scientists helps to prevent the formation of bad cholesterol.
It slows the growth of tumors
According to research, nasunin, an antioxidant is present in the crust eggplant and also has a strong role in the prevention and spreading of cancer.
A study published in 2005 in the journal “Journal of Agricultural and Food Chemistry” confirms that nasunin effectively prevents the process of angiogenesis (development of new blood vessels from existing ones) and helps in curbing the spread of tumor cells.
Therefore, do not hesitate implement eggplant in your daily diet for you and your family.
According to a study by the USDA, chlorogenic acid is an excellent ally in the combat against harmful free radicals which cause cancer.
Protects against viruses
Experts confirm that eggplant, thanks to the antiviral properties of chlorogenic acid may be helpful in the prevention and treatment of many diseases caused by viruses.