Eggplant Nutritional Value Eggplant, also known as brinjal eggplant or aubergine, is mostly characterized by its glossy purple color,

and its obvious egg-like shape. It contains some very essential nutrients, that are highly beneficial for the human body. There was a time when people called it purple pear, whereas some referred to it as mad apple. Call it what you wish, but the humble eggplant has come a long way since it was found growing on the wild plains of the Indian subcontinent. Back then, it wasn't considered edible, mainly due to some of its bitter-tasting varieties. However, the eggplant is now widely consumed as a delectable option for vegetarians. Belonging to the nightshade family, it is a close relative of tomatoes and potatoes. Eggplants are cultivated throughout the year, though the best produce is found from the month of August to October. One must know for a fact that, as compared to other vegetables, the nutritional value of eggplants may not be as high. Nevertheless, they are certainly nourishing, and offer considerable health benefits. Eggplants are rich in dietary fiber, vitamins and minerals. What's more, they contain negligible calories, making them an ideal component of both, low-fat and weight loss diets. The essential minerals present in eggplants include potassium and magnesium. *The statistics have been sourced from USDA. Nutrients in Eggplant Nutrient Value/100 g (raw) Water 92.30 g Energy 25 kcal Protein 0.98 g Carbohydrate 5.88 g Dietary Fiber 3.0 g Sugar 3.53 g Phytochemicals The phytochemicals present in eggplants lend them their maximum nutritive value. These include flavonoids, caffeic acid and chlorogenic acid. The flavonoid nasunin in eggplants, has high levels of antioxidant properties and is known to reduce free radicals, and protect the cells in the body. Nasunin is also known for its ability to protect the fats surrounding the cell membrane of the brain. Dietary Fiber Eggplants provide dietary fiber in abundance which is essential for regulating and

facilitating smooth bowel movements. They aid digestion and promote cardiovascular health. Additionally, they also help to lower the level of cholesterol in your body. One cup serving of eggplant would contain approximately 10% of the recommended dietary fiber. The skin, especially, is loaded with fiber, so it is essential that you consume an unpeeled eggplant to reap its benefits. Vitamins Vitamins Value/100 g (raw) Vitamin C 2.2 mg Thiamine 0.039 mg Riboflavin 0.037 mg Niacin 0.649 mg Vitamin B6 0.084 mg Vitamin E 0.30 mg Eggplants contain several vitamins, although their proportion is quite low. With the presence of the B-group vitamins, they help your body to break down fats and proteins, facilitating the conversion of carbohydrates to energy. Minerals Minerals Value/100 g (raw) Calcium 9 mg Iron 0.23 mg Magnesium 14 mg Phosphorus 24 mg Potassium 229 mg Sodium 2 mg Zinc 0.16 mg Eggplants do not disappoint when it comes to the mineral content. They contain high traces of magnesium and potassium, which help your heart function properly, along with boosting immunity. Again, it is the skin of the eggplant that is rich in these minerals so it is wise to cook it unpeeled. Eggplants can be baked, steamed or roasted to be eaten, you can always experiment with different eggplant recipes. They can also be a component of salads, pastas and sandwiches. Make them a part of your daily diet and enjoy the nutritional value of eggplants. By Dhanya Joy Read more at Buzzle: http://www.buzzle.com/articles/eggplant-nutritionalvalue.html